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Beer-Battered Fish

Yield 4 servings
Serve with malt vinegar and Garlic Fries for a healthier version of fish and chips.


  • 1 1/2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic salt
  • 2/3 cup beer
  • 2 large egg whites
  • 2 cups dry breadcrumbs
  • 1/2 cup chopped fresh parsley
  • 1 1/2 pounds grouper or other firm white fish fillets, such as catfish or tilapia, cut into 4 x 1-inch strips
  • Cooking spray
  • Malt vinegar (optional)

Nutrition Information

  • calories 351
  • caloriesfromfat 13 %
  • fat 5.1 g
  • satfat 1 g
  • monofat 1.4 g
  • polyfat 1.9 g
  • protein 39.1 g
  • carbohydrate 32.9 g
  • fiber 1.4 g
  • cholesterol 63 mg
  • iron 4.4 mg
  • sodium 371 mg
  • calcium 122 mg

How to Make It

  1. Preheat oven to 450°.

  2. Coat the bottom of a jelly roll pan with oil.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, pepper, and garlic salt in a large bowl. Add beer; stir well. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg white mixture into flour mixture.

  4. Combine breadcrumbs and parsley in a shallow dish. Working with one fish strip at a time, dip in flour mixture; dredge in breadcrumb mixture. Repeat procedure with remaining strips, flour mixture, and breadcrumb mixture. Place on prepared baking sheet. Lightly coat strips with cooking spray.

  5. Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Remove from oven.

  6. Preheat broiler.

  7. Broil the fish sticks 1 minute or until tops are lightly browned. Serve fish sticks with malt vinegar, if desired.