Pollard’s Warm Beer Batter Fish

  • 1.5 pounds of fillets
  • 1 package dry yeast
  • 1 cup warm beer
  • 1 cup all-purpose flour
  • pinch of salt
  • one egg white

In a warm bowl, dissolve one package dry yeast in 1/2 cup warm beer. Add one cup all-purpose flour, salt, and stir.

Cover with cloth and let it stand for 1/2 hour.

Fold in the egg white and use immediately.

Add more beer as needed for a batter that just drips off the spoon.

The fillets must be cold when dipped and dropped into the skillet or deep fryer.

Editor’s note: I’m going to try this but will probably add more than a dash of Creole or Cajun seasoning. You may want to start out with a warm beer and a cold beer. Use the warm one in the batter and the cold one; well, you’ll figure something out!

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