Food & Cooking Recipes Ingredients Seafood Recipes Beer-Battered Fish 3.3 (122) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 20 mins Total Time: 35 mins Servings: 4 This crispy beer batter can also be used for chicken tenders, onion rings, and zucchini slices. Ingredients 8 cups vegetable oil 1 cup all-purpose flour Coarse salt ½ teaspoon baking powder 1 cup pale lager 1 ½ pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces lemon wedges, for serving Tartar Sauce, for serving Directions In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove. Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying). With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce. Cook's Notes If you don't have a thermometer, drop a little batter into the oil to see if it's ready -- the batter should start to bubble and rise to the top on contact. Originally appeared: Everyday Food, June 2010 Rate It PRINT