Ingredients

2 cup Guinness beer

1 tsp. baking soda

1 tsp. salt

½ tsp. ground black pepper

1 egg

All purpose flour

8-3 oz. cutlets of Pollack, Cod or Haddock, boneless, sliced on bias,

Preparation

-In large mixing bowl, add beer, baking soda, salt & pepper, and egg.

  •      With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.


  •      Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees.


  •      Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish


  •      Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil.


  •      This will prevent the fish from sticking to the bottom.


  •      Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets.


  •       The fish should be all one color all the way thru or 140 degrees internal temperature.


  •      Serve with tarter sauce and French fries