Spicy Beer-Battered Fish

    (133)
    45 minutes

    The combination of a beer batter with a spicy dry coating results in a delicious and crispy dish. You can use this batter with prawns as well.


    114 people made this

    Ingredients
    Serves: 4 

    • 1 egg
    • 1 1/2 cups (375ml) beer
    • 1 cup (125g) plain flour
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 500g fish fillets
    • 2 cups crushed cornflake crumbs
    • 1 teaspoon Cajun seasoning
    • 1 litre oil for frying

    Directions
    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. In a medium bowl, beat together egg, beer, flour, garlic powder, salt and pepper. Place fish fillets in the bowl and thoroughly coat with the mixture.
    2. In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the fillets in the crumb mixture and thoroughly coat all sides.
    3. In a large, heavy frypan or deep fryer, heat the oil to hot (185 degrees C). Fry the fish until golden brown and flesh is easily flaked with a fork.

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    Reviews and Ratings
    Global Ratings:
    (133)

    Reviews in English (103)

    by
    291

    For those that had a problem with the batter falling off be sure to pat the fish dry with paper towel first and your oil is hot enough. If you are using a basket with your fryer do not place fish in the bottom of the basket, leave the basket on the bottom and just drop the fish into the hot oil. Doing this will keep the batter from coming off.  -  27 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    202

    Great tasting recipe. After reading other reviews about the batter/crumbs not sticking, I decided to leave the mixture on the fish for 1/2 an hour before frying. It's a trick I use for frying chicken. It worked great for the fish too. I also added more salt to the batter.  -  16 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    133

    Very good recipe, and very easy. The batter - fish - corn crumbs proportion should be changed, though. I used the same amount of batter for 2 lbs of fish, and still have some left (had to throw away). Next time I'll plan to cook at least 3 lbs of fish with this batter. The corn crumbs have to be used not all at once, but in small portions: take as many pieces of fish as you can cook at once in a deep-frier/skillet, dip in batter and then portion of corn crumbs, and cook; throw away the crumbs as they will be soggy and will no longer stick; replace with another portion of crumbs for the next fish portion, and so on. You will probably need more corn flakes then in the original recipe, but the crumbs guarantee to stick. Also don't be shy to increase seasoning to taste - for example, more pepper, more garlic and perhaps some cayenne pepper.  -  27 Mar 2004  (Review from Allrecipes USA and Canada)

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