Beer Batter Fish Cakes Recipe

Ingredients for Beer Batter Fish Cakes

• Cod
• Russet Potato
• Onion
• 1 tablespoon lemon juice
• 1 large egg
• Old Bay Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• All Purpose Flour
• 2 cups vegetable oil (for frying)
• Batter Frying Mix
• Beer

How to Make Beer Batter Fish Cakes

1. Preheat your deep fryer or a large pot to 350°F (175°C).
2. Peel and thinly slice 1 large potato (about 1/4 inch thick), reserving the 4 largest slices. Soak the slices in cold water for at least 15 minutes to remove excess starch.
3. In a large mixing bowl, combine 1 pound of firm white fish (cod, haddock, or pollock), finely chopped 1/2 medium onion, 1 tablespoon lemon juice, 1 large egg, 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Gently mix the fish mixture until just combined. Be careful not to overmix.
5. Shape the fish mixture into 6-8 patties, about 3/4 inch thick.
6. Mix 1 cup of beer with 1 cup of beer batter mix (or follow recipe #69213).
7. Place a reserved potato slice on the bottom of each fish patty.
8. Dredge each patty in 1/2 cup all-purpose flour, ensuring it's fully coated.
9. Carefully dip each floured patty into the beer batter, ensuring it's fully coated.
10. Using a slotted spoon or tongs, gently lower the fish cakes into the hot oil, ensuring not to overcrowd the fryer.
11. Fry for approximately 3-4 minutes per side, or until golden brown and cooked through.
12. Remove the fish cakes from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
13. Serve immediately and enjoy!