Beer Battered FishAdd to Cookbook original
- 1 (cup) beer (more or less)
- 1 (7.0 ounce package) shake-and-pour buttermilk pancake mix
- 1 (pound) trout fillets
- 1 (cup) vegetable oil
- 1/2 (cup) cornstarch or all-purpose flour
- Heat oil in a large skillet over medium heat.
- Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid and shake it a few times to mix completely. Pour the batter into a bowl.
- Place cornstarch in a shallow bowl. Dredge fish in cornstarch and shake off excess. Then dip fish into the batter using a pair of tongs.
- Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.
- Note: for classic British fried fish, substitute pancake mix with the following ingredients; 2 cups flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 1/4 teaspoon cayenne pepper, pinch Old Bay Seasoning, 1 bottle brown beer, cold, 1/2 cup cornstarch, for dredging. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes.
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
- Total Fat
- Saturated Fat
- Dietary Fiber
- Vitamin A
- Vitamin C