Dive into the irresistible crunch of beer-battered pan fish. This classic recipe yields golden-brown fillets with a hint of spice. Perfect for seafood lovers!
Course Fish and Shellfish
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 8
Author N. J. Sorensen, RDN
Ingredients
2poundspan fish filletsbluegill, crappies, or any white fish
12ouncespale ale beer
1 ¼cupsall-purpose flour
2teaspoonssalt
1teaspoonpaprika
¼teaspooncayenne pepper
½teaspoonbaking powder
Instructions
In a medium-sized bowl, combine the pale ale beer and flour. The mixture will foam.
Stir in salt, paprika, cayenne pepper, and baking powder. The batter will thicken as it stands. Prepare the batter at least 1 hour before using.
Clean the fish fillets and pat them dry. Lightly season them with salt and pepper.
Dip each fillet into the batter, ensuring it is well coated.
Heat deep fat to 350°F (175°C) in a deep fryer or a large skillet.
Fry the fillets in the preheated fat until they turn golden brown, approximately 5 to 7 minutes.
Remove the fried fillets from the fat and let them drain.
Serve the beer-battered pan fish immediately, accompanied by fresh lemon wedges and a dollop of tartar sauce.
Notes
Enjoy the crispy goodness of this beer-battered pan fish recipe that's quick to prepare, yields six servings, and guarantees a satisfying seafood experience.