Feeds: 4-6 people
Prep time: 20 minutes
Cooking time: 10-12 minutes

2 lbs. snapper

Feel free to use your favourite fish instead. I have prepared this with halibut, sole, cod, haddock, pretty much any white fish you can get your hands on.

4 cups flour
4 pc. eggs, whisked
1 bottle Stella Artois
400 ml. milk
1 tbsp. garlic powder
1 tbsp. baking powder
1 tbsp. seasoning salt
½ tbsp. salt

1 cup seasoned flour, for dredging the fish in

• Cut the fish into manageable sized pieces, 3-4 oz. preferably
• Preheat the deep fryer to 335F
• In a bowl, combine the dry ingredients and stir to combine using a whisk
• In a separate bowl, combine the whisked eggs, beer, and milk
• Now combine the two bowls and whisk until evenly combined
• Don’t make the batter too early, as it makes a much crispier batter when fresh and quite cold, ensure that you start with cold beer, eggs and milk, the colder the batter, the better the crisp!
• Drop your fryer basket into the oil, to minimize the risk of the fish batter sticking to the basket
• One at a time, place the fish into the flour, coating each side evenly, but shaking off the excess
• Then, immediately dip it into the batter and gently, very carefully, place the fish into the hot oil, shaking the basket to ensure that the fish isn’t sticking to the bottom
• Fry for 2-3 minutes, gently roll the fish over, using a pair of metal tongs, so that it cooks evenly on both sides
• Cook another 3-4 minutes, to ensure that the batter is crispy and the fish is cooked through

Enjoy the fish immediately with some fresh cut fries (or frozen if you really have to) and some tasty tartar sauce. Here’s another tasty trick. Chop some onion rings, soak them in milk for an hour then dredge them with flour and dump them in your batter. Fry them off and you have some tasty onion rings. So tasty!