Basic Beer Battered Fish

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves: aprx 4

Ingredient:
2 quarts Vegetable Oil for deep-frying
4 8 oz Filets Cod or Catfish, cut into small pieces to make nuggets
1 C Flour
2 T Garlic Powder
2 T Paprika
1 tsp Salt
2 tsp Ground Black Pepper
1 Egg, beaten
1 can -12fl oz Beer, make sure it is flat beer (can or bottle = 12fl oz)

Heat oil in a deep-fryer or deep heavy pot to 375F . You can test for temperature with a little batter. If the batter bubbled and floats and starts to cook your oil is at the right tempter. If you oil is smoking it is too hot.

Rinse fish and pat dry. Here is where I like to sprinkle with some of my favorite spices and a little lemon juice.

In a bowl (appropriate for dipping the fish into), combine the flour and spices with a whisk. Stir in an egg.

Gradually stir in the flat beer until a thin batter is formed. You might not use all the beer (sometimes I use a cup or a bit more but it depends on the thickness or thinness you would like to your final batter). A good rule is that you should be able to slightly see the fish though the batter after it has been dipped and the fish is coated.

Drop battered fish nuggets into the batter.

You can cook a few nuggets at a time. Be careful to watch the temperature of your oil. If you add to many nuggets you may cool the oil too much.

Watch the fish frying (you should always monitor hot oil) and turn the fish once, until both sides are golden brown.

Drain briefly on a paper towel or a paper bag.

Enjoy hot with homemade Seafood Sauce.