Crispy Beer Batter Fish & Chips

1. 1

   Start the batter: In a bowl, whisk together self-rising flour, rice flour, and baking powder. Freeze until needed.

2. 2

   Make the fish: Pat the cod as dry as possible, then slice lengthwise into eight strips about 1 inch thick. Put rice flour on a plate and season with salt. Lightly dust the cod with the rice flour mixture and shake off any extra. Crinkle foil over a plate to make a quick drying rack; set the cod on top.

3. 3

   Heat oil in a deep fryer to 375 degrees F (190 degrees C).

4. 4

   Finish the batter: Take the flour mixture out of the freezer. Pour in beer and whisk until it reaches a thick pancake batter consistency, adding more beer if needed.

5. 5

   Dip the floured cod into the batter to coat; lift it out and let the excess drip off.

6. 6

   Fry the cod in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve right away.

• Calories 719.6 kcal High
• Protein 22.97 g Good Source
• Carbs 31.04 g Moderate
• Total Fat 55.49 g High
• Saturated Fat 7.77 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 50.84 mg Moderate
• Sodium 499.33 mg High
• Fiber 0.05 g Low Source
• Sugar 0.03 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 119.68 mg Low Source
• Iron 1.58 mg Low Source
• Potassium 497.59 mg Moderate
• Vitamin A 4.73 mcg_rae Low Source
• Vitamin C 1.12 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Wheat 🌾
• Gluten
• Alcohol 🚫🍷