While the best way to enjoy a beer is probably cold after a long, hard day of work, it’s not the only way to celebrate National Beer Day.
Okay, we strongly suggest enjoying a cold beer too, but we also think this beer-battered fried fish is the perfect complement. Better still, you can really use any beer you want; it’s equally delicious with a lager as it is with a stout, so feel free to play around.
But, of course, we’re partial to the burning heat of the Mad Dog 357 Original Hot Sauce in the mix. It somehow manages to pull the best from the fish as well as the crispy coating. It’s wildly addictive and not something you’ll walk away from quickly (though you may hop around the room a little).
On top of it all, this recipe for four to eight people (depending on just how hungry everyone is), can be whipped up super quickly.
It just enough works to deserve the cold beer that goes so perfectly with it.
Vegetable oil, for frying
8 each Codfish fillets
Salt and pepper, to taste
1 cup Cake flour (or a well-sifted all-purpose flour)
2 tablespoons Garlic powder
2 tablespoons Paprika
2 teaspoons salt
2 teaspoons Black pepper
½ teaspoon Mad Dog 357 Original Hot Sauce
1 each Egg, beaten
1 bottle (12 oz.) Beer
Heat plenty of oil in a wok over a medium to high heat. (If you have a deep fryer, heat the oil to 365ºF.
Meanwhile, rinse the fish, pat it dry, and season to taste with salt and pepper. Set aside.
In a wide, shallow bowl, mix the flour, garlic powder, paprika, salt, and pepper. Add the Mad Dog 357 Original Hot Sauce to the mix, then the egg, and mix well. Gradually pour in the beer to form a thin batter (really, it doesn't need to be thick).
Dip the fish in the Mad Dog batter and then drop into the hot oil. Fry fish, turning once until the batter is crisp and golden. Drain on paper towels and serve with fries.