When we moved to St Louis we noticed that during Lent so many restaurants and churches serve up fish sandwiches during this season! I love fried fish and I knew I needed to try my hand at making my own at home.
I am here to report that you can make the most flakey, most crispy beer battered fish at home! And of course I had to turn this into a whole spread so we have homemade tartar sauce, fries and smashed peas!
Watch me bring this whole meal together on The Cook’s Channel!
Beer Battered Fish
Ingredients
For Fish:
- (4) 6 oz. thick-cut cod filets (I got mine frozen and thawed them one day before cooking)
- 1 tsp kosher salt
For Batter:
- 1 cup 00 flour or self rising flour
- 1 cup rice flour
- 1 Tbsp kosher salt
- 1 tsp fresh ground black pepper
- 1 tsp baking powder
- 2 eggs, beaten
- 6 oz lager beer or IPA
- 6 oz soda water (or sparkling water)
- 1 1/2 Tbsp vodka (optional – makes the batter get crispy)
To Dredge:
- 1 cup 00 flour or self rising flour
- 2 tsp kosher salt
To Fry:
- 4 cups vegetable oil (to deep fry)
To Serve:
- Lemon wedges
- Ketchup
- Malt vinegar (optional)
Instructions
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Preheat the oven to 250 degrees F or the Warm setting.
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Thoroughly dry fish and sprinkle evenly with 1 teaspoon salt. Set aside.
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For the batter, in a large bowl mix together the 00 flour, rice flour, salt, pepper, and baking powder.
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Add the eggs, beer, sparkling water and vodka to the dry ingredients and mix until well incorporated.
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For the dredge, on a large plate, add an additional cup of 00 flour and 2 teaspoons of kosher salt. Mix to combine.
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Coat each fish in the flour and then in the batter, let some of the batter drip off so it is not too thick. Set on a plate.
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Add 4 cups vegetable oil into a large Dutch oven or pot. Place the deep fry thermometer on the side of the pot. Heat oil over medium heat to 350 degrees.
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Once oil comes to temperature, add two fish at a time into the oil. Cook for three minutes on each side.
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Place the fried fish on a sheet tray with a wire rack and place in the warm oven.
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Repeat until all fish are cooked.
Homemade Tartar Sauce
Ingredients
- 1 Tbsp capers, chopped
- 2 Tbsp creme fraiche
- 1/2 cup mayonnaise
- 2 Tbsp shallot, diced
- Juice from half a small lemon
- 1/2 tsp kosher salt
Instructions
- Add all the ingredients to a bowl. Mix well. Place in the refrigerator until ready to use.
Smashed Peas
Ingredients
1 cup frozen peas
1 Tbsp olive oil
2 Tbsp of butter, divided
2 Tbsp shallot, diced
1 Tbsp of heavy cream
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
Instructions
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In a small sauté pan, add oil and 1 tablespoon of butter. Once butter is melted, add the diced shallots and saute for about 1 minute then add the frozen peas. Sauté until peas are cooked, about 3-5 minutes.
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Add heavy cream and an additional 1 tablespoon of butter. Mix until butter is melted.
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Add salt and pepper. Take a meat masher or crumbler and gently mash peas to desired consistency. Let saute another few minutes until the peas are crispy. Serve warm.
Beer Battered Fish and Smashed Peas is very easy resipe