Beer Battered Fish

Charles and Cal – Ice fishing 2018
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Beer Battered Fish

*Jim’s Recipe

Tip:  Best to cook the fish fresh but if you must freeze – after fish are filleted, freeze in zip-lock baggies with water and remove all the air possible.

  • Author: Bonnie Siesennop

Ingredients

1 ½ # crappies or walleyes

2 c. flour, divided

1-2 t. Old Bay seasoning, divided

beer – add enough to make a runny batter

salt and pepper to taste

Optional spices: season salt, Cajun, hot sauce

oil for frying

Instructions

   

Dry fillets with paper towels.  Combine 1cup flour, and ½ t. Old Bay in a large zip-lock bag.  Add fillets and dredge in the flour mixture, until well coated. 

     In a bowl, combine 1c. flour, ½ t. Old Bay, salt and pepper, and optional spices; mix until combined. 

     Add beer to flour mixture until you have a runny batter.     

     Heat oil in a large skillet over medium-high heat.  Add dredged fillets to batter and place in oil, skin side down.  Cook until golden brown on the edges and turn; cook second side until golden brown. 

     Serve hot with Malt vinegar or Tatar Sauce.

  “Lake to Table”

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