Well it’s obvious I love drinking beer, but I also love cooking with it. Turns out, it makes for a wonderful spice! In fact, one of my favorite camp dinners is fried beer battered fish (or even dinner at home). And it’s so easy! Really all you need is some beer batter mix, your favorite fish (or catch of the day if you’re lucky), and your favorite beverage!
It starts with the pan. A cast iron skillet is the THE WAY to go (and a true camping necessity). I know there are some pricey ones out there, but the Lodge Cast Iron Skillet gets the job done at not the cost of a laptop.
Pour some oil in the pan, until it’s a little higher than half the width of the fish. Medium heat is just enough (too hot and you’re coming home with some nasty splatter burns. Not to mention, let’s not start a forest fire here. I like to avoid the scorn of Smokey the Bear, thank you very much).
Next, pour your beer batter into a bowl (a personal fav is Shore Lunch Beer Batter – nice crispy texture). Mix in your beer of choice. I love one my solid go-tos, Two Hearted Ale by Founders.
And now the ceremonial dredging of the fish. I love cod, perch, mahi-mahi or even get a little crazy with tuna (Bowpickers Fish and Chips in Astoria, OR has a line down the street for their fried Tuna and chips. HIGHLY recommend if you ever get the chance). Once the skin is removed, cut into sized pieces you’d prefer, and coated with the batter, drop into the pan. Let fry for about 3-5 minutes per side, or until you have a nice golden brown hue. Be careful, things escalate quickly and your golden brown can go to mud brown with a snap of a few fingers if you aren’t watching! Unless you love an extra crunch, then let it sizzle!
Top with a squeeze of a lemon and serve with tater sauce or ketchup. And now I’m salivating….
