Captain Paul's Beer Battered Fish
Beer Battered Fish is one of my favorites. I often do this for customer's after a fishing trip. The beer batter for this recipe uses, Sea Harvest Fry Mix, a unique blend of flours. The mix includes Flour, Chinese Allspice, Water Chestnut Flour, Rice Flour, Tapioca Flour, Salt, Egg Powder that results in a light crispy coating. Sea Harvest can be difficult to find. It can be obtained in bulk or 5lb bags at Harvest Market in Fort Bragg. You can purchase it online from Giovanni's Fish Market or Amazon. Any fish will work. I have used it with Lingcod, Rockfish, Striped Bass, Sturgeon, and Salmon. If you haven't tried batter fried salmon, you are missing out! I cut it into about 2" cubes. My favorite is a mix of Lingcod cheeks and Salmon.
- 3/4-1 cups Sea Harvest Fry Mix
- 1 tbsp Old Bay Seasoning
- 1 bottle Beer Lager for lighter batter. Ale for darker batter.
- 2 lbs Fresh Fish Fillets, Skin Removed Lingcod, Rockfish, Striped Bass, Sturgeon, Halibut, Salmon
- Peanut Oil
- 3/4-1 cups Corn Starch
- In a medium bowl, mix Sea Harvest, Corn Starch, Old Bay Seasoning and beer. Adjust Mix and beer to obtain consistency of pancake batter.
- Cut fish into serving size pieces. I prefer smaller pieces that result in 2-4 bites. Heat peanut oil in deep fryer or wok to 375 degrees. Mix fish into the batter to coat well.
- Using tongs, slowly add pieces of fish to the oil. Don't add too much fish or you will lower the oil temperature too low. Keep the temperature around 350 degrees. Cook until batter turns a nice golden brown. Remove fish with a large slotted spoon or spider strainer and drain on paper towels. Do a test to make sure fish is cooked thoroughly. Add lemon or dip in tartar sauce if desired.