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Catch ‘em & Cook ‘em: Beer Batter Fish and Chips

March 13, 2019
By Capt. Dick May , Pine Island Eagle

Beer Batter Fish and Chips


2 eggs well beaten

1 bottle of beer

1 1/2 C flour

1/4 tsp salt

1/4 tsp pepper

1/2 tsp baking powder

Flour or cornstarch for dredging

How to:

1. Heat cooking oil in deep pan or fryer to 375 degrees

2. Pour beer straight into bowl and let it go flat, then mix with beaten eggs

3. Add dry ingredients and mix well

4. If necessary, adjust batter to about the thickness of heavy cream by adding a little more beer or flour

5. Dredge fish lightly in cornstarch. Shake off excess and dip in batter and slide into hot oil.


Makes enough batter for about 2 lbs of fish or 6 to 8 servings

Dick May is a former long-time Pine Island fishing guide and cookbook author.



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