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main dishes

Beer Battered Fish with Peppered Malt Vinegar

Whip up crispy, beer battered fish at home with this simple recipe. It’s a classic combo of fish and malt vinegar dipping sauce, spiced up with McCormick® Black Pepper.
  • 10m

    prep time

  • 18m

    Cook Time

  • 236

    Calories

  • 10

    Ingredients

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Ingredients

8

Servings

Instructions

  • Pour oil into large heavy skillet or Dutch oven, filling no more than 1/3 full. Heat to 375°F on medium heat. (If using a deep fryer, follow manufacturers' instructions.) Mix malt vinegar and 1/2 teaspoon of the black pepper in a small bowl. Set aside until ready to serve.

  • While oil is heating, mix flour, 1/2 teaspoon of the salt, 1/2 teaspoon of the remaining black pepper, garlic powder and paprika in large bowl. Whisk in beer and egg. Let batter rest 10 minutes.

  • Dry cod with paper towels and sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon of the black pepper. Working in batches, dip fish into batter; allow excess to drip off. Transfer battered fish directly to hot oil. Fry 4 to 6 minutes or until golden brown and cooked through, turning halfway through. Drain on paper towel-lined plate.

  • Sprinkle with additional salt, if desired and serve immediately with Peppered Malt Vinegar.

Nutrition information (per Serving)

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