Beer-Fried Fish

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Photo by Fotolia/nito
Who could resist a plate of lightly battered and fried fish?

Like gold, fish — even in small quantities — can be stretched thin and still be appealing. If you don’t have enough to go around as a main course, for example, you can flake the cooked (and cooled) meat off the bones and add it to a salad. And small strips of fish make a wonderfully tasty addition to stir fried dishes.

My favorite way to prepare pan-dressed or filleted fish, however, is to coat them with a thick batter and fry them in a little bit of cooking oil. I usually vary my recipe a bit every time I whip up a batch, but here’s one “old standby” that’s sure to please your palate:

Beer-Fried Fish

2 pounds of filleted or pan-dressed fish
1 can of warm beer

  • Published on Mar 1, 1983
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