Ale Battered Fish

© Katherine Stetson

Lusciously crunchy and flavorful deep-fried fish.

For four servings:

  • 2 cups all-purpose flour
  • 2 teaspoons Old bay Seasoning
  • 1 teaspoon smoked paprika
  • 1 12-ounce bottle pale ale
  • ½ cup spring water
  • 1 ½ pounds boneless, skinless haddock or cod filets
  • sea salt and finely ground pepper
  • peanut or vegetable oil
  • lemon wedges

Wisk together flour, Old Bay and paprika in a large bowl.  Add ale and water and stir to combine.  Wrap bowl in plastic wrap and allow to rest in the refrigerator for half an hour.  Restir when ready to use.

Pour oil into a Dutch oven or electric fryer to a depth of 2 inches.  Preheat to 350 degrees.

Pat fish dry and cut into 2” by 3” inch pieces.  Season both sides with salt and pepper.  Working in batches, dip fish pieces in batter and allow excess to dip off.  Fry until golden brown and cooked through.  Drain on a paper bag or paper towels and serve immediately with wedges of lemon.

Note:  batter consistency can be thinned by adding more water or thickened by adding more flour, subject to your preference.

Copyright © Katherine Stetson, all rights reserved.