Fried Fish

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“Pretty standard fish and chips style fish. the beer batter and cornstarch make for a very crispy crust. Not a whole lot of grease if you're careful. From Alton Brown's Good Eats”
READY IN:
50mins
SERVES:
2-4
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

  • safflower oil, For Frying, 1 gallon
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 14 teaspoon cayenne pepper
  • 1 dash Old Bay Seasoning
  • 1 bottle brown beer, cold
  • 1 12 lbs firm-fleshed white fish fillets, cut into 1 ounce strips (tilapia, pollock, cod)
  • cornstarch, for dredging

Directions

  1. Heat oven to 200 degrees F.
  2. Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees.
  3. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.
  4. Whisk in the beer until the batter is completely smooth and free of any lumps.
  5. Refrigerate for 15-60 minutes.
  6. Lightly dredge fish strips in cornstarch.
  7. Working in small batches, dip the fish into batter and immerse into hot oil.
  8. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
  9. Drain the fish on a roasting rack.
  10. Allow oil to return to 350 degrees between batches.

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