Crispy Beer-Battered Fish

Total Time Prep: 25 min. Cook: 5 min./batch
Yield 4 servings
Test Kitchen Approved
A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi

Ingredients

  • 1/2 cup cornstarch
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup all-purpose flour, divided
  • 1/2 cup 2% milk
  • 1/3 cup beer or nonalcoholic beer
  • 2 cups crushed unsalted top saltines (about 40)
  • 4 cod fillets (6 ounces each)
  • Oil for deep-fat frying

Directions

  1. In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts

1 fillet: 513 calories, 27g fat (3g saturated fat), 66mg cholesterol, 775mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 30g protein.

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi
Recipe Creator

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