Mama’s Beer Battered Fish

Unlike pretty much everyone else in my family I’m not a big fan of fish. Even my grandchildren love fish of just about any type and made in nearly every way. The one type of fish I will happily eat is beer battered fish. And, although I’m sure the British would disagree, we Irish folk can make the ultimate fish and chips dinner! I made this for our family dinner and it was the first time I made this fish for Andi and the girls. We also had a special little guest; Andi’s nephew Zayden came to dinner, too! Everyone absolutely raved about the fish and the only complaint is that there wasn’t enough! Next time I will have to make a lot more fish! If you try it I’m sure you’re going to absolutely love Mama’s Beer Battered Fish.

Mama's Beer Battered Fish

Mr. Comfortable has always been a fan of beer battered fish and would often order it when we went out for dinner. I ordered it a couple of times and congratulated myself on being able to finish one piece. But, I have to admit I love Mama’s Beer Battered Fish! I was raised Catholic and when I was young that meant no meat on Fridays so fish was, naturally, a go-to dinner for Mama. And this fish is the way a good Irish Mama makes it!

I get the batter ingredients, except for the beer together first. I sift together 3/4 cup of all-purpose flour, 1/2 cup of cake flour (and cake flour is very important), baking powder, salt, pepper, and garlic powder. Sometimes I put a little onion powder in as well, but usually it’s just the garlic powder.

Mama's Beer Battered Fish

I whisk one egg in a dish big enough for the biggest piece of fish. I’m going to add the dry ingredients I just sifted and the beer to this dish so I make sure I use one that’s deep enough.

Before I start to get the fish ready I start the oil heating. I pour in enough vegetable oil to fill my Dutch oven to almost the halfway point. I always use a thermometer for the oil because I want it 375 degrees. That’s hot enough to cook the fish and crisp the batter without burning them.

On a separate plate I put about 1/2 cup of all-purpose flour to dredge the fish.

Then I pour the sifted ingredients into the dish with the egg and whisk it around. It’s going to be thick and lumpy at this point. That’s fine.

Mama's Beer Battered Fish

I slowly add the beer, whisking it constantly, until I have the consistency for the batter I want. It should be like heavy cream.

Mama's Beer Battered Fish

We got the beer from a local brewery. I got to tour the actual brewery and it was fascinating!

Then I dredge the fish in the flour, dip it in the batter allowing the excess batter to drip back into the dish. I carefully lower one piece of fish at a time into the hot oil. I kind of swim the fish back and forth for a few seconds before I let go. I don’t want to crowd the fish so I only do a couple of pieces at a time.

Mama's Beer Battered Fish Mama's Beer Battered Fish

It’s hard to see but there’s a piece of fish in that batter!

As the fish cooks I flip it so it browns on all sides. It takes 4 – 5 minutes of frying for each piece of fish.

Once the fish is a deep, golden brown I carefully remove it to a paper towel-lined plate and keep it hot while I finish frying the rest of the fish.

Mama's Beer Battered Fish

I serve Mama’s Beer Battered Fish with “chips” and my homemade tartar sauce. The family has requested that I make this dinner a regular part of our family dinners. And even though I’m generally a fish hater, I’m happy to comply!

Mama's Beer Battered Fish

Mama’s Beer Battered Fish

Serves: 6

Ingredients
6 pieces cod or haddock
1 1/4 cups all-purpose flour, divided
1/4 teaspoon salt (to season dredging flour)
1/4 teaspoon pepper (to season dredging flour)
1/2 cup cake flour
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
1/4 teaspoon salt
2 teaspoons baking powder
1 egg
12 oz. beer, amber preferred
Oil for frying fish (you need enough to fill a Dutch oven nearly halfway)

Directions:

Whisk the egg in a dish big enough for the biggest piece of fish.
Sift 3/4 cup all-purpose flour, cake flour, baking powder, salt, pepper, and garlic powder together.
Pour flour mixture into egg and whisk again.
Whisk in the beer adding a little at a time until you have a batter the consistency of heavy cream. You may not use all the beer before you reach the consistency you want.
Heat oil in a Dutch oven filled not quite halfway with oil to 375 degrees. Use a thermometer as the temperature is important!
When the oil is nearly 375 degrees add the remaining 1/2 cup all-purpose flour to a flat dish and season with salt and pepper.
Dredge the fish in the flour.
Dip the fish, one piece at a time, into the batter, allowing excess to drip back into the dish.
Carefully add fish to hot oil, “swimming” the fish back and forth a couple of times before letting go.
Fry the fish, being careful not to add too many pieces at once, for about 5 minutes. The batter should be a golden brown.
Remove cooked pieces and place on a paper towel lined plate and keep hot.

Mama’s Beer Battered Fish

Mama’s Beer Battered Fish

Mama's Beer Battered Fish is my mama's good Irish recipe for the best beer battered fish you'll ever eat!

Ingredients

  • 6 pieces cod or haddock
  • 1 1/4 cups all-purpose flour, divided
  • 1/4 teaspoon salt (to season dredging flour)
  • 1/4 teaspoon pepper (to season dredging flour)
  • 1/2 cup cake flour
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 egg
  • 12oz. beer, amber preferred
  • Oil for frying fish (you need enough to fill a Dutch oven nearly halfway)

Instructions

  1. Whisk the egg in a dish big enough for the biggest piece of fish.
  2. Sift 3/4 cup all-purpose flour, cake flour, baking powder, salt, pepper, and garlic powder together.
  3. Pour flour mixture into egg and whisk again.
  4. Whisk in the beer adding a little at a time until you have a batter the consistency of heavy cream. You may not use all of the beer before you reach the consistency you want.
  5. Heat oil in a Dutch oven filled not quite halfway with oil to 375 degrees. Use a thermometer as the temperature is important!
  6. When the oil is nearly 375 degrees add the remaining 1/2 cup all-purpose flour to a flat dish and season with salt and pepper.
  7. Dredge the fish in the flour.
  8. Dip the fish, one piece at a time, into the batter, allowing excess to drip back into the dish.
  9. Carefully add fish to hot oil, “swimming” the fish back and forth a couple of times before letting go.
  10. Fry the fish, being careful not to add too many pieces at once, for about 5 minutes. The batter should be a golden brown.
  11. Remove cooked pieces and place on a paper towel lined plate and keep hot.
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2 thoughts on “Mama’s Beer Battered Fish

  • February 27, 2017 at 10:45 am
    Permalink

    I am not a fish fan as you 🙂 but this dish seems very delicious. Seems I have to take a challenge 🙂

    Reply
    • February 27, 2017 at 1:18 pm
      Permalink

      I’ve learned being careful about where I buy the cod (or haddock) makes a big difference. Good fish, good dish!

      Reply

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