For the Love of Beer-battered Fish

As a teenager, my favorite fast food was the infamous fish sandwich. During our school lunch break, my friends and I would walk a few blocks to the neighborhood Burger Chef. I always ordered the fish sandwich and fries, believing this choice was healthier than the burger alternative. Imagine my surprise when I learned that deep-fried fish often has more saturated fat than the red meat counterpart. 

As a result, my beloved fish sandwich became a rare treat…until now. With the help of my awesome Ninja Foodi grill and a bit of research, I was able to prepare a healthier alternative that tastes much like the deep-fried original. The cod was patted dry, dusted in flour, and then placed in a batter of beer (1/2 cup), sweetened with a tablespoon of honey, and thickened with all-purpose flour. Be sure to add the flour slowly and fold it into the batter – don’t use a whisk. After draining the excess batter from the fish, I placed each fillet in pepper-seasoned breadcrumbs (add other seasonings to taste) where they sat for several minutes. Next, I placed them in the freezer for one to two hours to allow the batter to solidify. This step also prevents the fish from cooking too fast, allowing more time for the crunchy crust to develop. Finally, I sprayed each filet with avocado oil (always use an oil with the high-smoke point, such as avocado or grapeseed) and then air-fried them for 12 to 15 minutes. 

Add bun and toppings for a delightful pub-worthy sandwich and a few sweet potatoes fries on the side (air-fried, of course).   

Published byDebra Larabee

Debra Larabee is a nurse, writer, photographer and lifestyle educator. She received her diploma in nursing in 1981 from Mount Carmel School of Nursing and a Bachelor of Science in Nursing in1990 from Capital University. Debra completed post-graduate training in distance education from the Univerity of Maryland and has dedicated her professional life to assisting others in their search for a healthier life.

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