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Beer-Battered Fried Fish

Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on time 30 mins
Total time 30 mins
Yield Makes 8 servings
Any type of white, flaky fish may be substituted for grouper.


  • Vegetable oil
  • 2 pounds grouper fillets, cut into pieces
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1 (12-oz.) bottle beer
  • 1 teaspoon hot sauce

How to Make It

  1. Pour oil to depth of 3 inches into a large Dutch oven; heat to 360°.

  2. Meanwhile, sprinkle fish with salt and pepper.

  3. Whisk together flour and next 2 ingredients in a large bowl. Whisk in beer and hot sauce. Dip fish in batter, allowing excess batter to drip off.

  4. Gently lower fish into hot oil using tongs (to prevent fish from sticking to Dutch oven). Fry fish, in 4 batches, 2 to 3 minutes on each side or until golden brown. Place fried fish on a wire rack in a jelly-roll pan; keep warm in a 200° oven until ready to serve.