Courtesy of Jack Mathers/Jack’s Fish Spot
Total Time: 2 hr 30 min
Prep Time: 25 min
Wait time: 1 hr
Cook Time: 1 hr 5 min
Feeds: 4 qts/12 people
4 cod fish fillets, halibut or salmon fillets
6 ounces plain flour + extra for dredging
1 teaspoon baking soda
1 bottle Pale Ale beer
1/2 lemon juice
salt & pepper
good quality cooking fat or peanut oil or canola oil
malt vinegar – optional
frying or meat thermometer
- Heat cooking oil or shortening in an automatic deep fat fryer or a skillet or wok to 365 degrees F (185 degrees C).
- Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly.
- Make the batter. Put flour, baking soda, salt and pepper into a large roomy bowl.
- Add the beer gradually, stop when you have a thick coating type of batter. If there is any beer left – enjoy!
- Whisk thoroughly until it is smooth with no lumps.
- Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
- Do one fillet of fish first. Hold it by the thin end, dip into the batter until well coated and slowly lay into hot fat or oil using a metal spatula.
- As soon as it starts to crisp up, add your other fillets one at a time being careful not to reduce the heat of your oil too much between fillets. Frying time for a fillet should be between 6 to 10 minutes depending on the size.
- Take out the first ones as they cook. Place onto a tray and keep warm in the oven that is set to 160 degrees.
- When all the fish is done, serve with salt & malt vinegar.
- This is a perfect time to drink the rest of the beer.
Note: We’ll leave it up to you to cook the “chips.” Some people like to save a few calories and bake them. Some people like sweet potato fries. It’s easier to use a small fryer like a Presto 05411 GranPappy Electric Deep Fryer for small batches but if prefer to fry in a skillet or wok that’s up to you.