Beer, Buttermilk, and Panko Fried Fish


Spring has finally sprung but it’s still a little grey in the Bay. Luckily, I was able to avoid the gloom with a quick weekend trip back home and mannnnnn, it was nice.

With the sun shining in all of its SoCal glory, the family decided on a fried fish dinner with fresh Alaskan Cod. For more crunch and less flour, we mixed in Panko bread crumbs and tried out a buttermilk and beer batter which turned out to be the perfect marinade for a juicy, yet crunchy set of fried fish strips.

Beer, Buttermilk, and Panko Fried Fish

1 pound of white fish like Alaskan Cod, Rockfish or Tilapia
1 12 oz. dark beer
1/2 cup buttermilk
1.5 cup flour
2 cups Panko
1/2 tbsp. cayenne pepper
1 tsp. kosher salt
1 tsp. cracked black pepper
1/4 cup fresh cilantro
Vegetable oil

1. In a heavy-bottomed pot (dutch ovens are perfect), heat 2 inches of vegetable oil until it reaches 350 degrees Fahrenheit.

2. In a large, glass bowl combine the beer, buttermilk, and cilantro leaves together. Slice your fish into 2-inch wide strips and marinate the fish for 30 minutes at room temperature.

3. In a separate bowl, mix the flour, panko, cayenne, salt, and pepper together. Working one at a time, take a fish strip from the liquid marinade, dredge in the Panko and flour mix and gently drop into your hot oil.

4. Fry your fish until golden-brown. Allow fish to cool and de-grease on a wire rack once fried to perfection. Enjoy!

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