Beer Battered Fish, Fried to Perfection

This fish is dredged in a beer infused batter that leaves your fried fish with a fluffy but crisp breading. The kind of breading that resembles that of your local seafood chain restaurants.  The difference is ours tastes just like the United Kingdom Pavilion at Epcot!

Since I’ve never been out of this country, unless you count traveling throughout the World Showcase at Epcot at Disney World, I can’t tell you if this is exactly what the famous fish from the English fish and chips dish actually tastes like. But, I have heard that the different “countries” at Epcot are supposedly authentic, so I can tell you that this fish tastes just like the UK pavilion at Epcot, and that should count for something. Am I right?! Even if I’m not, and this dish is nothing like the real thing, it is delicious and it is a different way to cook up your fish at your next fish fry! A way that will impress your family and friends, and that always counts.

What do you need?
1 ½ pounds white fish filets (Cod is the actual fish you should be using, but I used thicker cut talapia)
12oz dark beer (we used Yuengling)
1 ¼ cups flour
2 tablespoons salt
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon baking powder
canola oil for frying

What do you do?
In a large bowl whisk together your flour, baking powder, and seasonings.
Measure out ¾ cup of the mixture and put into a pie dish, this will be used for your dredging.
Heat your oil to 375 degrees in a large pot, enough to fill half a large pot. (I use the one I cook my spaghetti noodles in)
Once your oil reaches 375 degrees, stir your beer into the flour mixture that was left behind, stirring as you go. You want a pancake batter consistency.
Start by dipping your fish into the dry flour mix, shaking off excess flour, then into the beer batter, making sure to coat the entire piece of fish.
Drop carefully into your hot oil and fry until your fish is a nice golden brown color, only flipping once.
3 minutes on the first side and 4 minutes on the other is what I did.
Drain on paper towels, and sprinkle with salt as the fish comes out and is still hot.
Transfer to a wire rack to keep your fish crispy while frying up the rest.

Serve your fish with fries (or chips), malt vinegar, and tarter sauce.

This recipe is adapted from 12 Tomatoes.