Crispy Beer-Battered Fried Fish: A Delicious Lenten Recipe

Lent is the perfect time to explore new seafood recipes, and this crispy beer-battered fried fish is a must-try! The secret ingredient? Beer! It creates an airy, golden crust that locks in moisture while keeping the fish light and flaky. Plus, by using the right oil temperature, the fish cooks in just minutes without absorbing excess oil. Let's dive into this irresistible recipe!

Why Use Beer in the Batter?

Beer adds a unique depth of flavor and creates a delicate, crisp texture due to its carbonation. The bubbles in the beer help aerate the batter, making it lighter and crunchier than traditional coatings.

Ingredients:

• 4 fillets of white fish fillets (cod, tilapia, or haddock)
• 1 cup all-purpose flour + 1 cup for dusting
• 1/2 tsp kosher salt
• 1/4 to 1/2 tsp freshly ground black pepper (optional)*
• 1 cup cold beer (lager or pilsner recommended)
• 2 large egg whites
• Vegetable oil for frying
• Lemon wedges for serving

Instructions:

1. Prepare the Batter: In a large bowl, whisk together the flour,  salt and pepper. Gradually add the cold beer, stirring until a smooth batter forms.
2. Whip the Egg Whites: Whip the egg whites until you reach stiff peaks. Then gently fold them into the batter.

   
   

3. Heat the Oil: In a deep pan or fryer, heat vegetable oil to 375°F (190°C). Maintaining this temperature is key to a crispy, non-greasy result.
4. Coat the Fish: Pat the fish fillets dry with paper towels. Dip each fillet into the flour and then in the batter, allowing excess to drip off.
5. Fry the Fish: Carefully place the fillets in the hot oil and fry for 3–4 minutes per side, until golden brown and crispy.
6. Drain and Serve: Transfer the fried fish to a paper towel-lined plate. Serve immediately with lemon wedges and your favorite dipping sauce.

Tips for the Perfect Crispy Fried Fish:

• Use cold beer to keep the batter light and crisp.
• Maintain oil temperature at 375°F (190°C) to ensure a quick cook without oil absorption.
• Work in batches to avoid overcrowding, which can lower the oil temperature and result in soggy fish.

This beer-battered fried fish pairs perfectly with coleslaw, tartar sauce, or a side of crispy fries or  you can dip your favorite veggie into the batter, like this delicious crispy broccoli! 

 It’s a fantastic Lenten dish that’s easy to make and incredibly delicious!