fish fry

This Crispy Beer Batter Fish Recipe has a light and airy coating with tender and flaky fish on the inside!

Crispy Beer Batter Fish Recipe

fish

salt

tsp black pepper

all purpose flour

garlic powder

paprika

egg (lightly beaten)

beer

Canola oil

Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3  inches deep. Heat oil to 375 degrees F.

Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.

To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.

Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!

Dill Pickle Tartar Sauce

mayonnaise

dill

onion

dill pickle juice

dijon mustard

In a medium bowl, stir the ingredients together until well combined. Cover and store in the refrigerator for at least 1 hour to allow the flavors to develop. Keeps for about 1 week.

Crispy coconut fish fingers and sweet and spicy dipping sauce is a winning combination. You can use a variety of fish for this recipe, including cod, lingcod, rockfish or keta salmon. Shop our selection of seafood subscriptions by visiting our online seafood market. Sitka Salmon Shares delivers wild and sustainable seafood to your door.

Crispy Coconut-Crusted Fish Fingers Recipe

Salt and pepper

apricot preserves

apple cider vinegar

ginger

scallion,

panko breadcrumbs

coconut

All-purpose flour

egg,

oil,

Pat the fish dry with paper towels and cut into 1-inch wide strips. Sprinkle the fish with salt and let sit while you prepare the rest of the recipe.

In a small saucepan over medium-high heat, combine the apricot preserves, vinegar, ginger, and ¼ cup water and bring to a boil. Reduce the heat to low and simmer until slightly reduced, 1 to 2 minutes. Stir in the scallion and season with sambal and salt to taste. Transfer to a small bowl.

In a shallow bowl, combine the panko and coconut and season with salt and pepper. Put the flour and egg into 2 separate bowls.

Rinse the fish and dry well with paper towels. Coat the fish in the flour, tapping off any excess, then dip into the egg. Add the fish to the panko mixture, turning to coat and pressing to adhere. Transfer to a plate.

Add 1/2 inch oil to a medium skillet and place over medium-high heat. When the oil reaches 400°F, add the fish strips, in batches if necessary. Fry, turning once or twice, until golden, 2 to 3 minutes per side. Drain on paper towels and sprinkle lightly with salt.

Transfer to a platter and serve right away with the sauce alongside for dipping.

This preparation of a whole, crispy panfish riffs heavily off the concept of the bloomin’ onion. The fish is scaled and gutted, then the fillets are slightly cut away from the body (but make sure to leave them still attached). The goal here is to expose some of the flesh and create more surface area...

How to Whole-Fry a Fish

panfish

buttermilk

mustard

flour

Preferred sauces

Scale the fish. I like a curry comb for speed, but a spoon or fish scaler will work perfectly well too. I also wear a cut-resistant glove when scaling, not necessarily for protection, but more for grip when processing a pile of slippery summer panfish. Make sure to scale the throat area and the top and bottom of the tail.

Gut the fish. Run the tip of a knife from the anus all the way forward to the gills. Scoop out all of the guts and pull out the gills. Alternately, you can remove the head entirely. Make sure you leave the prodigious meat around the forehead by angling the cut foreword, especially if using larger sunfish species like bluegills and redears that have a lot of meat up here.

Fillet the fish. Make a cut from the top down on either side of the fish’s spine, following the backbone closely. If you miss a little meat here, no worries at all because it will still be on the bone-side after cooking. Cut down to the rib cage and then disconnect the fillet from the tail, leaving just the area of the rib cage attached. Next, make two or three vertical cuts through the fillet, creating three or four “fish fingers” that are still attached to the rib cage.

Dredge the fish. I love a 50/50 mix of buttermilk and mustard. Any mustard will work, and if you don’t have any buttermilk, use yogurt or sour cream thinned with milk, or just milk. Take the time to get this wet mix in between the fillets and backbone, and also in between the vertical cuts you’ve made. Next, dredge the fish in your favorite fish fry mix, which could simply be finely ground cornmeal, a commercial product, or seasoned flour. Again, make sure that this dry mix gets in between all the cuts you’ve made. You can complete this step up to a few hours before frying, just keep the fish refrigerated.

Fry the fish. Heat your oil or fat to 350°F. I like lard or beef tallow, but peanut oil or any other frying oil will work well. Fry the fish until it turns golden brown, about 4 to 6 minutes depending on size. If you want the fins nice and crispy, maybe take it a little beyond to get that “fish chip” effect. Serve with tartar sauce, spicy mayonnaise, or cocktail sauce.

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Crispy Beer Batter Fish Recipe

Dill Pickle Tartar Sauce

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Top 4 fish fry recipes from across the web

The most viewed fish fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Beer Batter Fish Recipe

Dill Pickle Tartar Sauce

Crispy Coconut-Crusted Fish Fingers...

How to Whole-Fry a Fish

The most viewed fish fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine