Many hunters also enjoy angling, so including a classic recipe for the diehard piscator is suitable, especially in the summer months.
There’s nothing more satisfying than cooking fresh-caught fish over an open flame or deep fryer—especially when it’s wrapped in a crispy, golden beer batter. Using a bamboo skewer not only makes the fish easy to handle while cooking, but it doubles as your eating utensil. This version of a classic adds rice flour for extra crunch and beer for that light, crisp texture anglers crave.
Try soda water instead of beer or corn flour instead of all-purpose flour. Hot oil is the secret to consistent, crispy fish. If the oil isn’t hot, the batter will be soft.
Ingredients
- 2 lbs. fresh fish fillets (boneless and skinned)
- Canola or peanut oil (for frying)
- Bamboo skewers, soaked in cold water
For the Batter:
- ½ cup all-purpose flour
- ½ cup rice flour
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional)
- 1 large egg, lightly beaten
- 1 ¼ cups cold beer (lager or ale works best)
For Dredging:
- ¼ cup all-purpose flour
- ¼ cup rice flour
Directions
Prep the Fish
Slice the fillets into strips that are 4 to 6 inches long. Lightly dredge each piece in the flour mixture (a combination of all-purpose flour and rice flour) to help the batter adhere. Thread each piece onto a pre-soaked bamboo skewer.
Mix the Batter
In a large bowl, combine all-purpose flour, rice flour, salt, pepper, smoked paprika, garlic powder, and cayenne. In a separate container, whisk together the egg and beer, then slowly add them to the dry ingredients while whisking to create a smooth, lump-free batter.
Heat the Oil
Heat your oil to 375-degrees Fahrenheit. Whether you're using a Dutch oven over the fire or a propane fryer at camp, maintain a steady temperature to achieve the best crunch and minimize oil absorption.
Fry the Fish
Dip each skewered fillet into the batter, letting the excess drip off, and carefully lower it into the hot oil. The stick allows for easy and controlled submersion. Fry until golden brown—about 3 - 4 minutes, depending on the thickness.
Drain & Serve
Let the fish drain briefly on a wire rack or paper towel. Serve immediately while the batter is at peak crispiness.
Tip: Serve with tartar sauce, lemon wedges, or enjoy them straight off the stick with a cold beer in hand.
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