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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Set aside. In a medium bowl, whisk together flour, milk, ale, egg, salt and pepper until combined. Cover and chill batter for 30 minutes.
Preheat oven to 250°F. Rinse fish under cold running water; pat dry with paper towels. Cut fish crosswise into eight pieces total.
In an 8-inch skillet heat oil over medium-high heat for 2 minutes. Dip four pieces of the fish in the batter, turning to coat and letting excess batter drip off. Fry the fish pieces in the hot oil about 4 minutes or until golden brown and fish flakes easily when tested with a fork, turning once. Transfer fried fish to paper towels; let stand to drain. Place fish on a baking sheet; keep warm in the oven. Repeat with remaining fish pieces.
Serve fish with malt vinegar and, if desired, garnish with Fried Parsley.