Beer Battered Fish Fry

I love this batter for fish plus it works great for fish tacos, shrimp or mushrooms. On another note if you don't have a deep fryer you can fry in a frying pan thats deep enough just keep it at a medium high heat and be careful. Using a thermometer works best.

Servings: 4-8

Prep: 15 min

Cook Time: 7 min

Ready In: 22 min

Ingredients

Vegetable/Corn oil for frying

8 tilapia or haddock fish fillets

1/2 cup flour for dredging fish

1 lemon sliced into wedges for granish

malt vinegar (optional)

Batter:

1 1/4 cup all-purpose flour

2 tsp baking powder

1 tsp salt

12 oz of your favorite ale or lager beer (colder the better)

1 tsp hot sauce for color

1 egg

Easy Tarter Sauce:

1/2 cup Mayonnaise

1/2 cup sweet pickle relish

1 tsp lemon juice

salt and pepper to taste 

Directions:

Get deep fryer ready and heated up to 375 F.

Thaw out fish and pat dry then dredge each piece of fish in flour both sides this way the batter sticks evenly to the fish and doesn't slip off, very important.

Mix tarter sauce ingredients and cover with wrap and chill until fish is ready.

In a medium bowl whisk the flour, salt and baking powder together then beat in the 1 egg and add the hot sauce and beer. Its important to add the beer a little bit at a time because you want the thickness to be of wet paint that's nice and smooth but not too thin or clumpy.

Dredge fish in batter and let any excess drip off and fry for about 5 - 8 minutes until golden brown. Depending on the thickness of your fish you may have to fry longer. Turn fish as it frys.  Fish should be flaky when fully cooked.

Drain fish on paper towels and serve with salt and lemon if desired. I also like mine with fries or baked potato.