Though there are an endless amount of recipes for fried fish, over the years I have grown to like this simple recipe because of its light fluffy texture that gets crisp, and does not overpower the fish. This batter works well with any white fish, and can also be used to fry items such as vegetables, shellfish, meats, and many other items.
– 1 cup all-purpose flour
– 1 can of regular beer (light beer will work, but regular is better)
– 1 large egg, beaten
– 1 tbsp of seasoning (seasonings that work well include blackened seasoning, bay seasoning, salt/pepper/garlic mixture, and even BBQ seasonings)
In a large bowl, combine all of the ingredients and mix until smooth. Batter consistency should be runny for a very light crisp coating, or slightly thicker for a fluffy coating. Add more beer to thin the batter, or more flour to thicken the batter to the desired consistency. For walleye and panfish, I prefer to make the batter thin to create a light crisp coating over the surface of the fish not to take away from the fish’s taste.
Heat vegetable or peanut fry oil to 350-375 degrees, or fry on the stovetop over medium-high heat. Dip fish fillets in batter and allow to drip slightly before placing in hot oil. Make sure oil is hot by putting a small drop of batter in the oil. If it sizzles/bubbles, the oil is ready. Always lay the fish away from you in the oil to prevent splashing on yourself. Fry until golden brown, flipping once to get even cooking on each side. Remove fish fillets from oil and allow to drain on either a rack or paper towels.
The fish is best eaten hot and fresh immediately after being cooked. A very good dipping sauce that can be used for the fish is listed below.
Fish Dipping Sauce
– 3/4 cup mayonnaise
– 2 roasted garlic cloves, mashed
– 1 tbsp fresh chives
– 1 tsp full flavor olive oil
– 1 tsp fresh lemon juice
– zest of 1/2 lemon
– salt and fresh ground black pepper to taste
Combine all ingredients in a medium sized bowl and allow to sit in the fridge for 2-3 hours to allow flavors to develop.