A wonderfully light & crispy batter that can be used with any white fish. The beer not only helps with the texture of the batter, but Brown Ale gives this fish a traditional British taste. Perfect served with freshly made fries, potato salad or traditional British mushy peas.

Serves 4.

 Break It Out

  • Medium mixing bowl.
  • Measuring cups & spoons.
  • Wooden spoon.
  • Wire rack or paper towel.

Grub You'll Need

  • 4 cups high temperature frying oil (Canola, Rice Bran, Peanut, etc.).
  • 1 1/2 cups all-purpose flour.
  • 1/2 tsp. baking powder.
  • 1/4 tsp. salt.
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 300-400 ml. Brown Ale, cold*
  • 1/4 cup all-purpose flour, for dusting.
  • 4 large whitefish fillets (Haddock or Cod)

Get 'Er Done

  • In mixing bowl, combine 300 ml** Brown Ale and flour. 
  • Mix in baking powder and salt until combined, but don't over mix. 
  • Dust fillets with flour.
  • Dip each fillet in batter, coating well. Let excess batter drip off each fillet.
  • Carefully place fillets in deep fryer or dutch oven. Don't overcrowd the fryer - you may have to fry fillets separately or in pairs. 
  • Fry until dark golden brown (internal temp. 125 ºF / 52 ºC)***
  • Cool fish on wire rack or paper towel.

*Make sure your beer is cold - the carbonation helps the batter.

**Start with 300 ml of the beer. Add more if you want to change the thickness of your batter.

***If using a Dutch oven and the fillets aren't submerged all the way, flip them in the oil halfway through cooking.