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Crispy Beer-Battered Fish

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. —Jenny Wenzel, Gulfport, Mississippi
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    4 servings

Ingredients

  • 1/2 cup cornstarch
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup all-purpose flour, divided
  • 1/2 cup 2% milk
  • 1/3 cup beer or nonalcoholic beer
  • 2 cups crushed unsalted top saltines (about 40)
  • 4 cod fillets (6 ounces each)
  • Oil for deep-fat frying

Directions

  • 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°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Want to cast a wider net? Check out these 40 easy fish recipes that are ready in 30 minutes or less!
Nutrition Facts
1 fillet: 513 calories, 27g fat (3g saturated fat), 66mg cholesterol, 775mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 30g protein.

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