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8Ingredients
50Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 6 cups vegetable oil
- 4 baking potatoes (large, cut into French fry strips)
- 12 oz. beer (I used Samuel Adams Scotch Ale)
- 2 cups all purpose flour
- 1 1/2 lb. cod fillets (skinned with bones removed, and fish cut diagonally into 1-inch-wide strips, 5 to 6-inches long)
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/8 tsp. garlic powder
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Reviews(12)
Dan Casselman 4 years ago
This was beyond a hit at home and will be doing it again soon. I use a Alaskan Ling cod that was perfect for this, and switched out to a local beer(Firestone Walker 805) which was beyond amazing. Only down fall was I cooked way more than we could all eat and were beyond stuffed!
Joette 4 years ago
I used this beer batter recipe for fish tacos. It was exactly what I wanted, crispy, thin, and easy to make with basic pantry ingredients.
Jessica 5 years ago
My dad loves it! It was easy to make and fried up well. Looks just like what you would expect from a restaurant. I can't say much personally as I can't eat fish/sea food, but my dad is very picky and was looking for seconds.
David Nicholson 5 years ago
Delicious nice crispy batter, needed just a hair more seasoning but the batter was great I will do it again
Vee 6 years ago
This recipe was perfect. I didn’t have garlic powder so I added some fresh chopped garlic, pumped up the seasoning a bit and went for it. Divine!
Thomas Wyatt 6 years ago
Very some but very effective. The batter was perfect and went well with the fish, and the cook time was just right.
Peter m. 7 years ago
This was fantastic!! The batter is not to heavy and you can still taste the fish.
Natalia V. 8 years ago
Easy peacy! Loved it! Make the batter ahead and you'll have lunch ready in no time! Def trying it again soon!!