Ingredients for Beer Batter Fish Cakes
- 1 pound cod
- 1 large russet potato
- 1/2 medium onion, finely chopped
- 1 tablespoon lemon juice
- 1 large egg
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- vegetable oil, for deep frying
- 1 cup beer batter mix
- 1 cup beer
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How to Make Beer Batter Fish Cakes
- Preheat your deep fryer or a large pot to 350°F (175°C).
- 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.
- 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.
- Gently mix the fish mixture until just combined. Be careful not to overmix.
- Shape the fish mixture into 6-8 patties, about 3/4 inch thick.
- Mix 1 cup of beer with 1 cup of beer batter mix (or follow recipe #69213).
- Place a reserved potato slice on the bottom of each fish patty.
- Dredge each patty in 1/2 cup all-purpose flour, ensuring it's fully coated.
- Carefully dip each floured patty into the beer batter, ensuring it's fully coated.
- Using a slotted spoon or tongs, gently lower the fish cakes into the hot oil, ensuring not to overcrowd the fryer.
- Fry for approximately 3-4 minutes per side, or until golden brown and cooked through.
- Remove the fish cakes from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
5g
Fat
73g
Carbs
10g
