Recipe courtesy of Brick Store Pub
Episode: Best of Georgia
Brickstore Pub Battered Ale Fish
15 min
15 min
1 serving
15 min
15 min
1 serving


  • Oil, for deep frying
  • 3 cups all-purpose flour
  • 1 tablespoon curry powder
  • 1 tablespoon garlic salt
  • 1 teaspoon baking powder
  • 12 ounces beer, preferably IPA
  • 6 eggs
  • Salt and freshly ground pepper
  • 1 teaspoon onion powder
  • Pinch paprika, optional
  • 1 boneless skinless cod fillet 


Heat oil in a deep pot to 350 degrees F.

Combine 2 cups flour, the curry powder, garlic salt and baking powder in a large mixing bowl and whisk together. Whisk the beer and eggs in a separate bowl. Slowly add the dry ingredients to the wet ingredients and mix until there are no lumps. Stir in some salt and pepper.

Mix together the remaining cup of flour with the onion powder, paprika, if using, and salt and pepper. Dredge the fish in the flour, shaking of any excess, and then cover the fish well in the beer batter. Carefully submerge the fish in the hot oil and fry until golden brown and trying to float, 3 minutes 30 seconds to 4 minutes. Serve at once.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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