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Beer Batter for Fish

A great recipe for those fresh fillets from the fish you just caught.

Main Course
Main Ingredient: 
Serving Size: 
Depends on how many fillets you have. (-:

1 12 oz US (350ml) can Beer (the more flavorful the beer/ale the more flavorful the batter)
1 1/2 cups Flour
1/2 tsp Salt
1/2 tsp Paprika
1/2 tsp chili powder (optional, use more paprika instead if you like)
oil or lard to cover about 2 inches in skillet. You could also deep fry.


In a large bowl, sift dry ingredients into beer. Whisk until slightly foamy.
Heat skillet to around 375 degrees. Dredge fillets in flour, shake off excess, dip in batter, coating well and drop carefully in hot oil. Watch carefully, they usually only take about a minute per side to brown nicely. Place on paper towels to get rid of excess oil. Serve with tarter sauce or lemon wedges or both, I don't care. Place beside your french fries and enjoy.

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Beer Quote of the day

Whiskey's too tough, Champagne costs too much, Vodka puts my mouth in gear. I hope this refrain, Will help me explain, As a matter of fact, I like beer.

— Tom T. Hall

(Amen Tom, Amen!)