Beer-Battered Fish and Onion Rings




I was on a quest to make fried fish and onion rings after reading Tammy’s post last week. I’d never ever done it before, but did some quick research and discovered, “hell, it’s easy!”

I picked up some Gloucester haddock at my local fish market, and simply sliced up some thick onions from my local organic farm. The tartar sauce is Cains, because (1) I was already frying fish for the first time and didn’t have the energy to make homemade tartar sauce and (2) tartar sauce is one of my favorite condiments and New England’s Cains makes the best. Though, I will say, Matt Murphy’s Pub in Brookline, Massachusetts makes a damn good one too. Perhaps one day I’ll snag the recipe.

The batter was easy. Put 1 1/2 cups of flour in a bowl. Whisk in one can/bottle of beer (about 12 oz.) We had finished the Guinness last week, damn us, so I used a very reliable can of Bud Light. Then I put 1/2 cup of flour in a separate bowl for dipping.

I started with the onion rings. Dip onion rings into batter. Once coated nicely, drop them into the bowl of flour. After they’ve formed a nice thick coating, drop them into a pan filled with 1-2 cups of oil that has been heated to about 300 degrees. I used canola oil, but use the oil of your choice, as long as it can stand to get very hot.

After a turn and a few minutes, the onion rings were nicely browned. I placed them on a plate lined with paper towels and popped into a 200 degree oven to keep warm. Now onto the fish.

Sprinkle sea salt and freshly ground pepper over haddock that you have sliced into smaller pieces, about 3 inches wide by 5 inches long. Dip the fish into the batter until coated and then roll it in the flour, again, until coated. Gently drop the fish into the heated oil. Cook for about 4-5 minutes per side, until the fish glistens with brown goodness. Place on a paper towel-lined plate and keep warm in that same oven holding your onion rings until you’re ready to serve.

I lined some white plates with brown paper bags and served the fish and onion rings alongside a generous glop of tartar sauce. All out of beer, we drank a crisp Sauvignon Blanc from New Zealand and stuffed ourselves full. I wouldn’t make this dish every day, but it was quite a nice surprise on a random week night. I had to promise to do it at least monthly.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.