Ole Timer's Beer 'n' Bream

Oxmoor House
4 servings


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8 pan-dressed bream (about 3 pounds)
3 tablespoons lemon juice
2 cups all-purpose flour, divided
1 tablespoon plus 1 teaspoon salt, divided
1 tablespoon paprika
1 (12-ounce) can flat beer
Vegetable oil
Fresh parsley sprigs
Lemon wedges


Rinse fish in cold water; pat dry. Sprinkle fish with lemon juice; let stand 15 minutes.

Combine 3/4 cup flour and 1 teaspoon salt in a shallow dish; set aside. Combine remaining flour, salt, and paprika in a large mixing bowl. Add beer, beating until smooth.

Dredge fish in flour mixture; dip into beer batter. Fry in 1- inch-deep hot oil (375°) until golden brown, turning once. Drain well on paper towels.

Transfer to a serving platter. Garnish with parsley and lemon wedges. Serve immediately.

Created date

February 2010