Dinner Tonight: Beer-Battered Fish Recipe

• 1 cup all-purpose flour
• 1 cup cornstarch
• one 12-ounce can beer (ale, larger)
• 1 large egg
• 1 teaspoon kosher salt
• 6 cups peanut or canola oil
• 1 1/2 pounds skinless fillets (cod, flounder, fluke, or haddock), cut into four pieces, less than 3/4-inch thick
• salt and pepper
• malt vinegar, or lemon

1. For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.
2. For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375u0b0F.
3. Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.
4. When oil is at 375u0b0F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350u0b0F. Cook until fillets are golden brown, about five minutes.
5. Drain fish fillets on a baking sheet covered with paper towels. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.

flour, cornstarch, egg, kosher salt, peanut, skinless fillets, salt, malt vinegar

Taken from www.seriouseats.com/recipes/2011/02/beer-battered-fish-recipe.html (may not work)