Beer & Buttermilk Fish Fry

Recipe yields enough batter for 8-10 fish fillets



Dry Ingredients

  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • pinch of paprika
  • salt & pepper to taste

Wet Ingredients

  • 2 eggs
  • 12 oz beer (1 regular-size bottle)

Coating, Oil & Fish

  • 1 qt buttermilk
  • 1 cup Fis-Chic All-Purpose Batter/Breader (can be found at major grocery stores)
  • canola oil for frying
  • 8-10 fresh haddock fillets
  • lemon wedges (optional)

Special Equipment

  • deep fryer or skillet
  • whisk


Make Batter

  1. Mix all dry ingredients in a mixing bowl
  2. In a separate bowl, mix all wet ingredients.  Whisk the wet mix gradually into the dry until incorporated fully (whisk for about 1 minute)
  3. Allow batter to rest 20 minutes before using

Coat Fish & Fry

  1. Preheat canola oil to 375º
  2. Dredge fresh fish fillets in Fis-Chic breading mix. Shake off excess
  3. Dip into buttermilk, then return to Fis-Chic for one more coating. Shake off excess
  4. Dip fish into batter, coating fish liberally. Let excess batter drain off
  5. Gently drop battered fish into the heated canola oil in small batches (about 2 pieces at a time). Slowly rotate the fish around the oil during the first minute of cooking to prevent sticking
  6. Fry 3-4 minutes until golden brown. Carefully transfer to paper towels to absorb excess oil. Season with salt and pepper as desired and serve immediately

Serving Suggestion

  • Serve with crispy fries, fresh lemon, tartar sauce and coleslaw