Beer Battered Fish

Back in March my husband and I took at trip to Seattle. It was our first trip without kids and it was FANTASTIC (and secretly, I can't wait to do it again). You can't go to a coast state and not eat some sort of seafood. We were on Pier 57 (I think) and they had a place called the Oyster Bar. We had seen people eating this fish and chips the previous day and they looked to die for. Being preggers I was a little nervous (cuz seafood doesn't always settle well, usually shellfish more so). We ordered us some fish and chips and they tasted just as good as they looked. Ever since then I have craved good fish and chips. I did a little searching and found this recipe and needless to say we all had 3 pieces of fish!

2 lbs frozen cod, thawed (ours was just fresh not frozen)
1 c. flour, plus*
1/2 c. flour, to dredge
1 1/2 tsp salt
1 1/2 tsp paprika
cayenne, to taste
2 (12 oz) cans cold fresh beer*
oil, for frying

Stir together flour, salt, paprika, and cayenne. Stir in enough beer to make batter just thick enough to coat a spoon. Somewhere between 1-2 cans.

Set batter aside while you heat your deep fryer to 375.

Cut the cod into strips or big chunks, however you like it. Lightly coat fish in flour shaking off excess.

When oil is heated, dip fish in batter then fry fillets 2-3 at a time until golden brown. Drain on paper towels.

Serve w/ fries and tartar sauce.


*I did 3/4 c, flour and 1/4 c. cornstarch
*We used gingerale instead of beer


Tartar Sauce

1 c. mayo
1 Tbsp sweet relish*
1 Tbsp minced onion
salt & pepper, to taste
2 Tbsp lemon juice (optional)

Mix everything together and refrigerate at least 1 hour.

*I used dill relish and did 2 Tbsp
*I only did 1 Tbsp lemon juice