If using trout...
SOY-FREE / NUT-FREE
SERVES 4 TO 6
PREP TIME: 10 MINUTES
COOK TIME: 10 MINUTES
14 COALS
The Dutch oven is great for deep-frying, and I much prefer to make this dish outdoors rather than splatter oil all over my kitchen stovetop. Choose any beer you enjoy drinking for this recipe, and be sure to have extra on hand for washing down these crispy, salty strips of fried fish. Serve with coleslaw or a green salad for a delicious dinner.
COOKING OIL FOR FRYING, ABOUT 4 CUPS
1 (12-OUNCE) CAN BEER (LAGER-STYLE)
2 CUPS ALL-PURPOSE FLOUR, DIVIDED
½ TEASPOON KOSHER SALT, PLUS ADDITIONAL FOR SEASONING
2 POUNDS COD FILLETS, CUT DIAGONALLY INTO 1-INCH WIDE BY 5- OR 6-INCH LONG STRIPS
MALT VINEGAR, FOR SERVING
1 Fill the Dutch oven about ½ full with oil and place it over a bed of 14 hot coals. Heat until the oil is very hot.
2 To make the batter, whisk together the beer and 1½ cups of the flour in a large bowl until well combined. Stir in the ½ teaspoon of salt. Place the remaining ½ cup of flour in a wide, flat bowl.
3 Pat the fish dry with paper towels and season on both sides with salt and pepper. Dunk each piece of fish in the batter, dredge it in the flour, and lower it gently into the Dutch oven. Cook several pieces of fish at a time, but be careful not to crowd the pot. Turn the fish pieces frequently as they cook, until they turn a deep golden brown, about 5 minutes. Transfer the cooked fish to a paper towel–lined plate and season with salt. Serve immediately with malt vinegar for sprinkling over the top.
Essential Technique:
Before adding the breaded fish, test your oil to make sure it is hot enough. Drop a few flecks of the batter into the oil. It should sizzle and immediately begin to brown.