Battered fish is usually made with a white fish; usually cod that’s been dipped into a mixture of flour, eggs, and seasonings, and then fried to a golden crispy perfection. The 1860s saw the rise of fish and chip shops in the UK, and this was one of the few foods that weren’t rationed during World War II. During the early days of fish-and-chip shops, a coal fire was often used to heat large pots of cooking fat to cook the food. Over time, the fish-and-chip shop developed into something more standard, with the food served in paper bags, but this practice has now largely disappeared, with plain paper, cardboard, or plastic wrapping being used instead.
Beer Battered Fish
This beer-battered fish recipe brings back memories. Four years ago, I had the fortunate experience of flying overseas for a visit, with an eight-hour stopover in London. (Of course, that wasn’t the fortunate part!) Heathrow Airport is rather large, but in my ventures of exploring the many shops, I came across a pub-type restaurant. I sat down and ordered the beer-battered fish and chips and all I can say is OMG! It was honestly the best fish I had ever eaten. I’ve prepared a few different recipes at home since then, hoping for that same taste experience. I haven’t mastered it yet, but this recipe comes very close.
Ingredients
- 2 pounds cod or haddock (cut into 4-inch pieces)
- 1 tsp ground black pepper
- 1 cup Bisquick
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 large egg
- 1½ cups beer
- peanut or vegetable oil for frying
Instructions
- Heat four inches of peanut or vegetable oil in a dutch oven or deep-sided skillet to 370°F.
- Dry the fish pieces well, and season with one teaspoon of pepper or more if needed.
- In a large bowl, combine one cup of Bisquick with one tablespoon each of garlic powder and paprika.
- Add one large egg and mix well.
- Slowly, pour in one and one-half cups of beer and stir until incorporated without over mixing.
- Dip the fish pieces into the batter until well coated.
- Fry until golden brown on each side and transfer to a wire rack to cool. (Lay a baking sheet underneath the rack to catch any excess oil drippings.)
- Serve with fries and a side of coleslaw if desired.
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Battered Fish Tacos
My kids love taco night. However, they were not at all enthralled with the prospect of eating a fish taco. Don’t get me wrong, they like fish, but the thought of eating it on a taco just seemed weird to them. I enjoy having them help prepare dinner, especially when it’s a new recipe. I find it piques their interest in trying new things when they actually have a hand in creating something. These fish tacos have so much flavor and have now become my kids' new favorite dish.
Ingredients
- ½ cup soda water
- ½ cup fresh lime juice
- ½ cup water
- 2 tbsp salt
- 2 tbsp brown cane sugar
- 1 tbsp chili powder
- 2 pounds cod (cut into strips)
- 1 cup canned black beans (rinsed and drained)
- 1 jalapeno pepper (seeded and finely chopped)
- ½ cup sour cream
- 1 tbsp chili powder
- 1 tsp cider vinegar
- ½ tsp kosher salt
- 1 tsp granulated sugar
- 1 package coleslaw mix
- 1 tbsp chopped green onions
- 1 cup Bisquick
- 1 tbsp chili powder
- 1 cup oil (for deep frying)
- 10 tortillas
Instructions
- In a large bowl, combine one-half cup of soda water, one-half cup of fresh lime juice, one-half cup of water, two tablespoons of salt, two tablespoons of brown cane sugar, and one tablespoon of chili powder. Set aside a one-quarter cup of the marinade. Add the cod strips to the bowl containing the remaining marinade, and set aside.
- In a separate bowl, mix the reserved quarter cup of marinade, one cup of black beans, and one chopped, seeded jalapeno pepper. Set aside.
- In another large bowl, combine one-half cup each of mayonnaise and sour cream, one tablespoon of chili powder, one teaspoon of cider vinegar, one-half teaspoon of salt, one teaspoon of granulated sugar, and one tablespoon of chopped green onions. Add one package of coleslaw and mix until coated. Set aside.
- In a shallow dish, sift one cup of Bisquick with one tablespoon of chili powder.
- Remove the pieces of cod from the marinade and coat them in the Bisquick mixture. Heat the oil in a deep-sided skillet to 375°F.
- Place the coated fish into the skillet without crowding. Cook for six minutes on each side or until golden brown. Transfer the cod strips to a wire rack.
- Heat the black bean mixture and the one-quarter cup of reserved marinade in separate pots over medium heat.
- Assemble the tacos by placing the cod strips into the center of the tortilla; top with the coleslaw, and black beans mix.
- Drizzle a little of the heated marinade over the fillings.
- Serve and enjoy!
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Lemon Battered Fish
My dad would often prepare this recipe if he had a good day of fishing. Perhaps that is when my love of cooking with lemon started. Although it calls for perch, you can substitute it with cod orhaddock.
Ingredients
- 1½ cups Bisquick (divided)
- 1 tsp granulated sugar
- 1 large egg (lightly beaten)
- ⅔ cup water
- ⅔ cup lemon juice (divided)
- 2 pounds perch (cut into serving size strip)
- Oil for frying
- lemon wedges (optional)
Instructions
- In a large bowl, sift one cup of the Bisquick, and one teaspoon of granulated sugar together.
- In a separate bowl, whisk together one lightly beaten egg, two-thirds of a cup of water, and one-third cup of lemon juice.
- Mix the wet ingredients into the dry and stir until combined.
- Place the remaining one-third cup of lemon juice and the remaining one-half cup of Bisquick in separate bowls. Dip the fish fillets into the lemon juice, then toss into the Bisquick to coat. Drop the coated fillets into the egg mixture.
- In a large skillet, heat the oil until it reaches a temperature of 375°F.
- Fry the fillets for approximately five minutes, or until golden brown on each side and flake easily with a fork.
- Transfer to a serving plate lined with a paper towel and serve with lemon wedges.
Tried this recipe?Let us know how it was!
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