“A study conducted at Auckland University in New Zealand leads researchers to believe that beer-battered fish may be healthier than fish fried in other batters. The alcohol in the beer causes the cooked batter to form a hard shell, keeping it from absorbing much of the frying oil. The researchers suggest using one cup of beer for each cup of flour!”
READY IN:
1hr
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Slice filets into 2-inch strips. Sprinkle them with lemon juice, then roll in flour (seasoned with salt and pepper).
  2. Prepare batter by combining flour, salt and cayenne pepper, then gradually blending in the beer until all the ingredients are thoroughly mixed.
  3. Heat oil in fish fryer or cast iron Dutch oven. Dip fillets in batter and fry until golden brown. Drain on paper towel to remove excess grease.
  4. Serve with hot sauce or tarter sauce.

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