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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 35 mins Servings: 4 med105604_0610_fathersday.jpg

Ingredients Ingredient Checklist 8 cups vegetable oil 1 cup all-purpose flour Coarse salt 1/2 teaspoon baking powder 1 cup pale lager 1 1/2 pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces lemon wedges, for serving Tartar Sauce, for serving

Cook’s Notes If you don’t have a thermometer, drop a little batter into the oil to see if it’s ready – the batter should start to bubble and rise to the top on contact.

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 35 mins Servings: 4 med105604_0610_fathersday.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 35 mins Servings: 4

Recipe Summary

prep: 20 mins total: 35 mins

Servings: 4

prep: 20 mins

total: 35 mins

prep:

20 mins

total:

35 mins

Servings: 4

4

med105604_0610_fathersday.jpg

med105604_0610_fathersday.jpg

Ingredients

Ingredients

  • 8 cups vegetable oil 1 cup all-purpose flour Coarse salt 1/2 teaspoon baking powder 1 cup pale lager 1 1/2 pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces lemon wedges, for serving Tartar Sauce, for serving

Directions

In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.

Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).

With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

Cook’s Notes If you don’t have a thermometer, drop a little batter into the oil to see if it’s ready – the batter should start to bubble and rise to the top on contact.

Cook’s Notes

If you don’t have a thermometer, drop a little batter into the oil to see if it’s ready – the batter should start to bubble and rise to the top on contact.

Reviews (5)

 Add Rating & Review     122 Ratings   5 star values:        22    4 star values:        29    3 star values:        38    2 star values:        30    1 star values:        3

Reviews (5)

Add Rating & Review     122 Ratings   5 star values:        22    4 star values:        29    3 star values:        38    2 star values:        30    1 star values:        3

Add Rating & Review

122 Ratings 5 star values: 22 4 star values: 29 3 star values: 38 2 star values: 30 1 star values: 3

122 Ratings 5 star values: 22 4 star values: 29 3 star values: 38 2 star values: 30 1 star values: 3

122 Ratings 5 star values: 22 4 star values: 29 3 star values: 38 2 star values: 30 1 star values: 3

  • 5 star values: 22 4 star values: 29 3 star values: 38 2 star values: 30 1 star values: 3

    Martha Stewart Member     Rating: 5 stars       09/23/2014   I have made this recipe at least 20 times and every time it gets rave reviews. Making it tonight for someone who would rather eat this dish, than go out for a birthday dinner. Nice compliment. It is absolutely delicious. You can also reheat in the oven if you need to but would do only same day for best flavor/texture.  

Martha Stewart Member     Rating: Unrated       07/10/2013   AMAZING!!!!  

Martha Stewart Member     Rating: Unrated       07/05/2013   Delicious! We just got back from a family vacation in San Francisco and were craving fish and chips. This definitely satisfied the craving. I also made the oven fries from EDF and those were also perfect! Thanks for a great recipe!  

Martha Stewart Member     Rating: Unrated       06/01/2013   Pas mal très interessant comme article ^^ coque iphone coque ipad etui ipad  

Martha Stewart Member     Rating: Unrated       06/29/2011   This worked beautifully and was SUPER delicious! I didn't expect much from such a simple recipe, but I will be making this again for sure. Then only downfall is the cleanup.

    Martha Stewart Member

    Rating: 5 stars 09/23/2014

I have made this recipe at least 20 times and every time it gets rave reviews. Making it tonight for someone who would rather eat this dish, than go out for a birthday dinner. Nice compliment. It is absolutely delicious. You can also reheat in the oven if you need to but would do only same day for best flavor/texture.

Rating: 5 stars

Rating: Unrated 07/10/2013

AMAZING!!!!

Rating: Unrated

Rating: Unrated 07/05/2013

Delicious! We just got back from a family vacation in San Francisco and were craving fish and chips. This definitely satisfied the craving. I also made the oven fries from EDF and those were also perfect! Thanks for a great recipe!

Rating: Unrated 06/01/2013

Pas mal très interessant comme article ^^ coque iphone coque ipad etui ipad

Rating: Unrated 06/29/2011

This worked beautifully and was SUPER delicious! I didn’t expect much from such a simple recipe, but I will be making this again for sure. Then only downfall is the cleanup.

All Reviews for Beer-Battered Fish

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Beer-Battered Fish

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest