Beer Battered Fish

Stop buying frozen fish sticks and learn how to make them yourselves. You must use a candy thermometer to get the exact temperature of the oil correct. These fried fish are flaky, crunchy and perfectly seasoned. There is no need to be concerned with alcohol consumption as the alcohol is cooked off in the oil.

Candy thermometer: If the oil is too hot, you can burn the outside of the fish and not cooking the inside of it. If the oil is not hot enough, the fish will come out soggy. It is best to use a candy thermometer for this.

Dutch oven or heavy pot: To fry oil, it is best to use a heavy, thick pot.

Cooling Rack: Since you are using batter to fry the fish, it is best to use a wire rack instead of a plate lined with paper towel to prevent the fish from losing that crisp coating. The paper towels will cause the fish to steam.

In a large pot over medium heat, add 3 inches deep of oil and heat to 375°F (Must use candy thermometer!)

In a large bowl, mix the flour, garlic powder, and chili powder. Whisk in the egg and beer. Let it sit for 10 minutes before dipping.

Pat the fish dry with paper towels and add the salt and pepper on it.

Dip the fish into the mixture and place on a plate. Working in batches, drop the fish in heated oil.

Fry until golden and the fish is cooked through, about 2-3 minutes on each side. Remove and place on a wire rack.

Serve with lemon wedges, tartar sauce, and/or fries.

If the oil is too hot, you can burn the outside of the fish and not cooking the inside of it. If the oil is not hot enough, the fish will come out soggy. It is best to use a candy thermometer for this.

Do not overcrowd the fish. Start with a few pieces and eventually will fry perfectly.

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