Coated in a homemade beer batter, these fried fish and onion rings are crunchy and ridiculously addictive.
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt, plus more for sprinkling on onion rings and fish
1/4 teaspoon freshly ground black pepper
3/4 cup (half a 12-oz. bottle) medium-bodied ale (such as New Belgium's Fat Tire)
Vegetable oil for frying
1 yellow onion, sliced into 1/2-in.-thick rings
1 1/2 pounds skinless cod fillets, rinsed and cut into 2- by 4-in. pieces
1 lemon, sliced paper-thin
1 cup flat-leaf parsley sprigs, stems trimmed
How to Make It
Whisk flour, baking powder, 1/2 tsp. salt, pepper, egg, and beer in a large bowl.
Preheat oven to 200°. In a 6- to 8-qt. pot, heat 2 in. of oil to 375° over medium-high heat. Add onion to batter, turn to coat well, then put several onion rings in pot (do not crowd). Cook, turning often, until golden brown, about 6 minutes. Transfer to a rack set over a sheet pan, sprinkle with salt, and put in oven to keep warm. Repeat with remaining onions.
Allow oil to return to 375° and skim to remove any batter bits. Add fish to batter and turn to coat well. Cook fish in hot oil, turning and holding down as needed, until deep golden brown, about 7 minutes. Drain on rack and sprinkle with salt.
Add lemon slices and parsley to oil and cook until crisp, about 1 minute.
Pile fish and onion rings on a platter and garnish with fried lemon slices and parsley.
Note: Nutritional analysis is per serving.
Serve with malt vinegar and tartar sauce, if you like.
Soooo good! I've never fried food at home before and found this very easy. Without a thermometer for the oil (I used grape seed), I kept it just at or under a light bubble. I added a bit more salt & pepper and some cayenne powder to the batter- the cayenne didn't stand out as a flavor, and the batter was delicious. I served with a dill tartar. Please use wild caught sustainably harvested fish!!
I was able to impress my mother, whose standards are as finicky as a Michelin chef. Could have used a little more seasoning in the batter. I use 3/4 cups flour and 1/4 cups corn starch, which made the batter really fluffy and crisp.
Very good. Needs more salt and pepper in the batter & possibly a little cayenne for more kick in the flavor. Still great tasting the way recipe reads tho. 3 1/2 year old inhaled both onion rings and cod and wanted seconds. Now that is impressive.
This was so good! We made tonight and could hardly stop eating!
I live in WI where Friday nite fish frys are king, I now can make it at home for 4 big eaters for under $20!!! 4 fish frys run between $45 and $50. Will be making again soon! Thanks for the great beer batter recipe.
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