Serve this battered fish up with a big ‘ol plate of homemade fries seasoned with sea salt for a delicious weeknight meal.

 Check out what my pals over at The Saucy Southerner had to say about this recipe:

What made the real difference for this recipe was the flour I used. For this extremely simple batter, I used rice flour and a lager-style beer. The rice flour makes such a crispy difference! The batter ratio is four parts flour to three parts beer, then add salt, pepper, and any seasoning you like. Just add the ingredients to a  bowl and whisk until smooth.

I’ve always made battered fish with all-purpose flour and I’ve got to tell ya, using rice flour did make a major difference. Give it a try!

Ingredients

Wesson Vegetable oil, for deep-frying

2 cups rice flour

3 teaspoons Morton salt, plus more for seasoning

½ teaspoon freshly ground black pepper

1 (12-ounce) can lager-style beer (or beer of your choice)

1 pound cod or haddock fillets, cut in ½ on an angle

½ cup rice flour, for dredging

London Pub Malt vinegar, for serving

Instructions

In a large heavy-bottomed pan, or kettle, heat oil to 375°F.

In a large mixing bowl, combine the flour, salt and pepper and stir to mix.

Add the beer and whisk to a smooth batter.

Spread the remaining rice flour on a plate.

Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

Carefully lower the battered fish into the hot oil.

Fry the fish for 4 to 5 minutes until crispy and brown.

Using a slotted metal spatula, remove the fish from the hot oil and allow to drain on paper towels.

Sprinkle with salt.

Serve hot with malt vinegar or tartar sauce.

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Quick Tip: Serve this fish with your favorite recipe for homemade tartar sauce and lemon wedges.

Thank you to Fave Southern Recipes for this great recipe.