Food & Cooking Recipes Ingredients Seafood Recipes Beer-Battered Fish 3.3 (122) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 35 mins Servings: 4 This crispy beer batter can also be used for chicken tenders, onion rings, and zucchini slices. Ingredients 8 cups vegetable oil 1 cup all-purpose flour Coarse salt ½ teaspoon baking powder 1 cup pale lager 1 ½ pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces lemon wedges, for serving Tartar Sauce, for serving Directions In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove. Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying). With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce. Cook's Notes If you don't have a thermometer, drop a little batter into the oil to see if it's ready -- the batter should start to bubble and rise to the top on contact. Rate it Print