Ingredients
Batter:
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1 cup self-rising flour
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2 tablespoons rice flour
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¼ teaspoon baking powder
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1 cup lager-style beer, or more as needed
Fish:
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4 (6 ounce) cod fillets, fully thawed if frozen
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2 tablespoons rice flour, or as needed
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salt to taste
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1 quart vegetable oil for frying
Directions
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Start the batter: Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
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Make the fish: Pat cod as dry as possible, then cut lengthwise into eight 1-inch-thick strips. Place rice flour on a plate and season with salt. Dust cod lightly with the rice flour mixture and shake off any excess. Cover a plate with crinkled foil to make a quick drying rack; place cod on top.
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Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
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Finish the batter: Remove flour mixture from the freezer. Pour in beer and whisk until batter is the consistency of a thick pancake batter, adding more beer as needed.
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Dip floured cod into the batter to coat; lift out and let excess drip off.
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Fry cod in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.
Chef John
Chef's Notes
Use any white fish or any seafood you like, just make sure to pat it very dry, especially if you're using thawed frozen fish.
To make self-rising flour, just mix 1 cup of all-purpose flour with 1 teaspoon of baking powder and 1/2 teaspoon of fine salt. Cornstarch or potato starch will also work in place of the rice flour.
If you want to season yours differently, apply whatever seasoning you like directly on the fish before it goes into the beer batter. Keep in mind, the salt will draw out water, so don't go too heavy, and make sure your fish is as dry as possible before it gets dunked into the ice-cold batter.
It's okay to make the batter ahead, just be sure to keep it in the fridge. If you're making a lot of batter, maybe place the batter over a bowl of ice so it stays cold as you fry.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 2271 | Calories |
| 219g | Fat |
| 33g | Carbs |
| 43g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 2271 | |
| % Daily Value * | |
| Total Fat 219g | 281% |
| Saturated Fat 17g | 83% |
| Cholesterol 94mg | 31% |
| Sodium 684mg | 30% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 1g | 4% |
| Total Sugars 0g | |
| Protein 43g | 86% |
| Vitamin C 2mg | 2% |
| Calcium 150mg | 12% |
| Iron 2mg | 13% |
| Potassium 477mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
