Beer-Battered Fish with Smoked-Paprika Mayonnaise

Beer-Battered Fish with Smoked-Paprika Mayonnaise
Photo by Romulo Yanes


  • ¼ cup bottled capers
  • ¾ cup beer (not dark)
  • 1 deep-fat thermometer
  • 8 cups vegetable oil
  • 8 pieces 2 1/2-oz pieces of pollack, Pacific cod, or catfish fillet (3/4 to 1 inch thick)
  • ¾ teaspoon hot Spanish smoked paprika
  • ¾ teaspoon salt
  • + 3 more ingredients
    • ½ cup mayonnaise
    • ¾ cup all-purpose flour
    • lemon wedges

Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380°F on thermometer. While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick). Coat each piece of fish with batter and transfer to hot oil with tongs (rem...

View full recipe at Epicurious


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