Beer Batter Fish

Back

Ingredients:

1 1/2 pounds rock cod fillets

1 cup corn starch

1 cup Bisquick or other pancake mix

12 oz. beer (Newcastle)

2 Tbs. lemon juice

Salt and pepper to taste

Vegetable or peanut oil.

Preparation:

Heat oil, 1-1/2 inches deep, in skillet to 400°.  In a mixer, combine Bisquick, corn starch, beer, lemon juice, salt and pepper. Mix well. Place batter in bowl over ice.

Cut fish fillets in 2 inch squares and dust with flour. With a fork, dip fish in batter and drop in hot oil. Cook until golden brown.

Serving Suggestion:

Fish is great with French fries and don’t forget to pass the tarter sauce or malt vinegar.

History:

Beer batter fish is served on board the Excel by chef Jason Fleck. Frequently the captain will make a stop on the way home from a long-range trip to have passengers catch red rock cod. Jason quickly fillets the fish and takes the fillets to the galley to make a delicious lunch of beer batter fish. He believes Newcastle Beer is the best. As you can see, Mike likes Jason’s recipe too.