ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ole Timer's Beer 'n' Bream

Yield 4 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

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

Oxmoor House Homestyle Recipes