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This beer-battered fish is a favorite from our fishing site in Alaska, and we’re happy to share it with you. We make it with our wild-caught halibut, Pacific cod, or rockfish — fish that are naturally lean and flaky, and cook up beautifully in a hot, crispy batter.
Directions
- Heat the oil in a deep pot or fryer to 375°F.
- In a mixing bowl, whisk together the flour, rice flour, baking powder, salt, sugar, garlic powder, white pepper, chili powder, and paprika. Slowly pour in the beer, stirring until the batter is smooth and about the consistency of pancake batter.
- Place about 3/4 cup flour on one plate and about 3/4 cup rice flour on another.
- Lightly salt the fish. Roll each piece in the rice flour, then dust in the all-purpose flour until evenly coated.
- Dip the fish into the batter until fully covered.
- Carefully place the fish into the hot oil and fry for 4–5 minutes, or until golden brown.
- When the bubbling and popping begin to slow down, the fish is done. Remove and let it rest briefly on a wire rack.