Beer-Batter Baked Fish

The beer batter pours directly over the fillets in this baked fish recipe. Make sure your oven is at 500° for the best results.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 22%
  • Fat: 6.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.3g
  • Carbohydrate: 14.7g
  • Fiber: 0.5g
  • Cholesterol: 88mg
  • Iron: 1.3mg
  • Sodium: 430mg
  • Calcium: 13mg


  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 4 (6-ounce) orange roughy or other lean white fish fillets
  • Vegetable cooking spray
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1/2 cup beer
  • 1 tablespoon extra-virgin olive oil
  • 1 egg yolk
  • 2 egg whites (at room temperature)


  1. Preheat oven to 500°.
  2. Sprinkle 1 tablespoon flour and salt over 1 side of fillets. Place fillets, flour sides up, in a 13 x 9-inch baking dish coated with cooking spray.
  3. Combine 1/2 cup flour and pepper in a medium bowl. Gradually add beer, oil, and egg yolk, stirring with a wire whisk until blended.
  4. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites into beer mixture, and spread evenly over fillets. Bake at 500° for 10 minutes.
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