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Beer batter fish
This is Anthony Gregoire's recipe. It works with any white-fleshed fish.

2 lbs white fish, cut in small fingers
3 cups flour, divided
1 tbs salt
1 bottle lager beer
salt and pepper
oil for frying

Preheat frying oil to 350. Season fish fingers with salt and pepper. Use 1 cup flour for dredging fish fingers. Create a beer batter with 2 cups flour, salt and beer. Whisk batter until smooth - like pancake batter.

Dredge each of the fingers well in flour, then dip into batter. Fry until golden. Be careful, pieces may stick to bottom of fry basket.