Beer Batter-Fried Fish and Malt Vinegar

The coating for the fish cooks up light and crispy, and malt vinegar is the perfect finish. To ensure the batter sticks to the fish, the cod should be very dry.

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup flat ale or beer or nonalcoholic beer
Canola oil for frying
1 lb. cod, grouper or other firm white fish fillets, cut into 1 1/2- to 2-inch pieces
4 teaspoons malt vinegar, divided
1/3 cup tartar sauce

1. Whisk flour, baking soda, salt and pepper in medium bowl. Whisk in ale until smooth.

2. Heat oil in large skillet or deep fat fryer until hot (about 375ºF.).

3. Meanwhile, pat cod dry. Add to batter, a few pieces at a time, stirring to coat. Fry fish, in two batches, 6 to 8 minutes or until batter is crisp and golden brown and fish just begins to flake, turning once. Drain on paper towels.

4. Drizzle 2 teaspoons of the vinegar over fish. Stir remaining 2 teaspoons vinegar into tartar sauce; serve with fish.

4 servings

PER SERVING: 335 calories, 19 g total fat (2.5 g saturated fat), 23.5 g protein, 14.5 g carbohydrate, 65 mg cholesterol, 440 mg sodium, .5 g fiber


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