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. &mdash;Jenny Wenzel, Gulfport, Mississippi

Crispy Beer-Battered Fish

cornstarch

baking powder

salt

Creole seasoning

paprika

cayenne pepper

all-purpose flour, divided

2% milk

beer beer

unsalted top saltines (about 40)

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.

In an electric skillet or deep-fat fryer, heat oil to 375&deg;. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Thisis identical to the one I use in my restaurant except for the saltine crackers and 2% milk. **This is a top notch recipe! I've been using it for catfish filets and or nuggets instead of cod fish for years. It makes for a dynamite catfish po-boy too. My only differences are that I use crumbled corn flakes instead of saltine crackers and whole milk instead of 2%. Lastly Make sure the beer used is a lager, stout or pilsner ... don't use Mexican urinal water, near-beer or "lite" beer. It has to be a full bodied beer. There is no need to let the beer go flat to fight the fiz either... adding the milk the same time you add the beer takes care of that problem. I serve it with my version of a Mississippi Come Back Sauce.  To Simplysandi ... if you're thinking to use bread crumbs, think panko instead ... you'll get a better crunch. Or for true cajun technique, use cornmeal and flour mix.

Can't wait to try this.  Does any fish work well?  (I am a catfish lover). Please advise.  Thank you, absolutely LOVE your recipes.

This batter is not just for Fish! It also works very well on Chicken. I prepared some chicken wings using this recipe last week and they were wonderful.  Who would believe that Beer and milk would work so well together. They do and the amount of heat is just enough.I did make one small change. I did not use the saltines. I lightly dusted each wing with some of the same spices that went into the batter.  I allowed the wings to air dry for about 20 minutes. Then into the batter they went. I tapped the side of the bowl to remove excess batter before placing into the hot oil. My wings were on the larger side so I finished cooking them in the oven for an additional 15 minutes at 350.I also believe that this same batter would a good one to use with onion rings.Janie

Very good batter.  Used real beer because I don't believe nonalcoholic beer is allowed in our home.  If you put the prepared fish in the freezer 15-20 min then directly into the hot oil, the batter won't fall off the fish during frying.

This was phenomenal! I couldn’t get a better order of fish and chips in a restaurant!! I tweeked the recipe as per Tony’s 4/19 comments. I used corn flake crumbs instead of cracker crumbs, and whole milk. I did use Bud Light as my beer. I used Canola oil for frying in a cast iron skillet. It was so crisp and crunchy, the costing, and the fish was cooked to perfection!! I didn’t make my own fries because my oven is down, so I made my fries in the toaster oven, and seasoned with Old Bay.

Great batter.   I used Old Bay seasoning. My family loves fish fries and this recipe is a hit!

Excellent! Very crispy and tasty batter! The fish was better than any we've ever made at home. My husband is a picky eater and he not only cleaned his plate but went back for seconds! The only change I made to the recipe was to use cajun seasoning as I could not find creole. I crushed the saltine crackers in my blender to make them extra fine. Will absolutely make this again!

Use any kind of fish. I have used haddock and cod. Wonderful. !

made this last night i and my boss enjoyed it and there is no leftovers for the kids

I believe baking soda is better to use than baking powder.   It does need to be replenished, however, if left to stand too long.   Also, club soda (seltzer water) can be used instead of beer but beer produces more of a bubbly batter or you can add a little lemon or lime to  a club soda batter and it will create more bubbles.

I used Guinness as my beer of choice and Panko instead of saltines. Tastes great!! Thank you for this recipe! My cod has never looked or tasted so good.

This is excellent!  It crisps back up nicely in the oven the next day too!

This is by far the best recipe I have tried!

This is the best fish recipe I have ever tasted. I was intrigued by the crackers for coating. Restaurants must learn this.  I used a cajun seasoning because I couldn't easily find creole in my part of the world (.za).

Loved this breading!  I usually use a store bought beer batter mix, but will be doing the recipe more in the future.  I didn't notice it called for unsalted crackers and used the salted ones I had on hand instead.  Thought it might taste too salty but did not.

Excellent! Very good. Didn't change a thing. Will make again.

crispy beer-battered fish

Prep Time: 25 minutes

Cook Time: 5 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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