grandma’s beer battered fish
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beer battered fish
just like grandma used to make
I’m probably going to ruffle feathers with this, but deep down I feel like I was meant to be a 1950’s housewife.
I grew up in the 70’s, where women were just beginning to conquer the workforce. Our moms were working moms or were becoming working moms. My friends and I knew we could be anything we wanted to be, do anything we wanted to do. College was a given.
But I wanted to be just like my grandmother.
She was a caregiver through and through. You would not be in the house for more than a minute, and she already had a snack plate ready for you. I know she didn’t have it easy, cooking and cleaning for a crowd, but you would never now it. She was always happy, always laughing, and I don’t think I ever heard her say a cross word to anyone. She never even raised her voice.
I don’t have 6 kids like my grandmother did (and let me say two is plenty)
I don’t have my grandmothers unwavering patience (which is why two kids is plenty)
But I definitely have my grandmothers love of feeding those close to me. (I wouldn’t mind the housecoat coming back either – can you say comfy?)
I also happen to have one of my grandmothers handwritten recipe books. (I don’t have my grandmothers gorgeous handwriting)
So when I began to think about a recipe using delicious Alaskan seafood, I knew I had to make my grandmothers beer battered fish.
It is one of her recipes that I have not attempted, but have always wanted to. She was famous for her Lenten fish fries, and now seemed like a good time to tackle my fear of frying fish.
I’m not sure what fish my grandmother used, but cod fillets have always been a favorite of mine. I picked up two bags of frozen Alaskan Cod fillets, plenty of vegetable oil (Grandma used lard, but I could not bring myself to do it) and beer. It’s not a fish fry without the beer batter.
The batter is a breeze to make, and tasted just how I remember. By dredging the fillets in flour first, the batter really sticks to the fish.
Once the oil is hot (between 350 and 375 F., start frying) I did two fillets at a time, so as not to crowd and cool the oil too much, but other than the waiting, it was SO much easier than I thought it would be.
I may dream of being a 1950’s housewife, but I was really happy that my 2015 hubby did the cleanup 🙂 Grandma would have done it all by herself.
- 6 Alaskan Cod fillets, thawed
- 1 1/2 cups flour (divided)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp parsley
- 3/4 cup beer
- in a large dutch oven heat vegetable oil to 375 F.
- pre-heat the oven to 225 F.
- pat cod fillets dry
- pour beer into a large bowl
- sift 1 cup of the flour over the beer,whisk gently
- stir in spices
- dredge the fillets in the remaining 1/2 cup flour
- dip in beer batter
- gently slide the fillets (1 or 2 at a time) into the oil
- fry, turning frequently, until you have a deep golden-brown color, and the fish is cooked through (about 5 minute)
- transfer fish to a paper-towel lined baking sheet, and keep warm in the oven
Friday fish fries bring me right back to my childhood, and while I don’t think I’ll be frying every week like my grandmother did, this beer battered Alaskan cod will be a Lenten tradition for my little family as well.
- The cold water and natural environment of Alaska produces seafood with lean flesh, firm texture, and superior flavor that is full of high quality protein, vitamins, minerals and oils essential to good health.
- With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method and is available fresh, frozen and canned year round.
- Alaska supplies nearly 60% of the nation’s seafood and about 90% of North America’s salmon comes from Alaska.
- Alaska’s fishing methods are anchored in strict conservation practices as well as the State Constitution, ensuring that the delicious Alaska seafood you enjoy today will be enjoyed for generations to come
- Alaska seafood is high in protein, low in saturated fat, low in sodium and one of the best sources of heart-healthy omega-3 fatty acids.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.