Fried fish dates back centuries and continues to be a preferred preparation method among fish lovers across every continent. While there are about as many variations of fried fish as there are fish in the sea, this beer battered recipe remains a favorite with a light and crispy coating complimenting every moist and flaky bite.
- 4 oz. grouper fillets (substitute with any white, flaky fish)
- 2 tbs. Florida Sport Fishing Seafood Seasoning & Zesty Rub
- 10 oz. all-purpose flour
- 12 oz. beer
- 2 c. peanut oil
- Salt, pepper
Preheat peanut oil in deep skillet to 350 degrees. Pat fillets dry with a paper towel before sprinkling both sides with sea salt and freshly ground black pepper.
Combine flour and seafood seasoning. Add one 12-oz. beer and whisk until smooth. Refrigerate for ten minutes. Remember that the beer you select will influence both taste and color. I prefer Corona Extra, but don’t hesitate to experiment with your favorite lager or stout.
Using tongs, dredge fillets in beer batter and allow excess batter to drain before carefully adding fish to hot oil. Fry three to four minutes per side or until golden brown. Drain on wire rack and allow fish to rest for a minimum of five minutes before serving with malt vinegar or tartar sauce.