Fish Fry

Serve with Tartar Sauce.


Note: you will need a deep fryer or large, deep pot to prepare this dish.

  • Vegetable or other light oil, for frying
  • 2 pounds cod or other sustainable, firm, white, flaky fish fillets, cut into 4-5-inch chunks
  • Salt and pepper
  • Wondra Superfine Flour, for dredging
  • 1 bottle lager beer
  • 2 cups flour
  • 2 tablespoons Old Bay seasoning (a couple of scant palmfuls)
  • 1 teaspoon baking powder
  • 1 egg, beaten


Pre-heat the oil to 375°F in a countertop deep fryer or 2 1/2-3 inches of oil in a large deep pot.

Season the fish with salt and pepper and dredge lightly in the Wondra. In a large mixing bowl, whisk up the batter of beer, flour, Old Bay, baking powder and egg.

When the oil is hot, dip the fish, two pieces at a time, in the batter and fry for 4-5 minutes to deep golden.

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