Fried Flounder In Beer Batter

Total Time
About 25 minutes
Rating
4(150)
Comments
Read comments
  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

  • Share this recipe

  • Print this recipe

Advertisement


Ingredients

Yield:4 servings
  • pound flounder fillets
  • Lemon juice
  • Coarse salt and freshly ground pepper to taste
  • 2large eggs, seperated
  • ½cup beer
  • ½cup flour
  • ½teaspoon baking powder
  • Oil for deep frying
Ingredient Substitution Guide

Preparation

  1. Step 1

    Cut the fillets into three-by-four-inch pieces. Sprinkle with lemon juice and season with salt and pepper. Set aside.

  2. Step 2

    Combine the egg yolks, beer, flour and baking powder. Mix thoroughly.

  3. Step 3

    Whip the egg whites until stiff.

  4. Step 4

    Gently fold the egg whites into the batter until well mixed in.

  5. Step 5

    Heat the oil to 375 degrees (or to almost smoking point). Put the fish into the batter and shake off excess. Fry a few pieces at a time, turning with a slotted spoon when they rise to the surface. Drain on paper towels and keep warm until ready to serve.

Tip
  • Serve with peas flecked with tarragon or mint or serve a puree of spinach.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
150 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Dust fish with flour & chill pre batter. Helps batter stick to fish. I used with haddock fillets. Worked nicely. Family raved Don’t be shy @ adding a flavoring you like. Tarragon Dill Lemon pepper White pepper Adobo And so on....

I was surprised at how nice this batter was. My husband caught a wahoo and the captain said he liked it best batter fried and that is what led me to this recipe. Prepped the fish as directed. I didn’t have a deep fryer so used a frying pan with about 1/2” oil and flipped the pieces once they were brown. Served it with more fresh squeezed lemon and it was crispy and light from the whipped egg whites. Not a grease bomb you might expect from a batter fried fish. Will use this again when the need arises.

used this on veggies - delicious - would use again!!!

Dust fish with flour & chill pre batter. Helps batter stick to fish. I used with haddock fillets. Worked nicely. Family raved Don’t be shy @ adding a flavoring you like. Tarragon Dill Lemon pepper White pepper Adobo And so on....

Private comments are only visible to you.

or to save this recipe.