Beer-Battered Fried Grouper


When you want a light yet flaky-crispy crust on your fried fare, beer batter is the way to go.

Beer-Battered Fried Grouper
Makes 4 to 6 servings
  • Vegetable oil, for frying
  • ¾ cup rice flour
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt, plus more for sprinkling
  • 1 cup cold lager beer
  • 1 large egg yolk
  • 6 (4- to 6-ounce) skinless grouper fillets, cut into about 4×3-inch pieces
  • Tartar sauce, cocktail sauce, and lemon wedges, to serve
  1. In a large, deep cast-iron skillet, Dutch oven, or fish fryer, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 350°.
  2. In a medium bowl, whisk together rice flour, cornstarch, and salt. In a small bowl, gently whisk together beer and egg yolk. Whisk beer mixture into rice flour mixture until batter is smooth and the consistency of melted ice cream.
  3. Working quickly and with a few pieces of fish at a time, dip fish into batter to fully coat; gently shake off excess. Carefully add fish to hot oil; fry, turning fish once, until golden brown, 4 to 5 minutes. Using a slotted spoon or spider, carefully remove fish, and let drain on a wire rack. Sprinkle with salt, if desired. Serve with tartar sauce, cocktail sauce, and lemon.
KITCHEN TIP: Any firm white fish you like can be used. When pouring beer for this recipe, let the bubbles subside so you get an accurate measurement.