Beer Battered Fish on a Stick for a fun recipe to spice up your mealtime. When a good friend offers to share some freshly caught fish with you, you don’t turn down that offer. A Tennessee lager and some of my very own Chipotle Garlic seasoning were the two MVP ingredients to the batter for this fried fish. Finish it off with a bit of homemade chipotle sauce, jalapeños and chile crunch for the most delicious fish sticks.
Beer Battered Fish Tacos Turned Fish on a Stick
Fun fact, this recipe actually started out as a fish tacos recipe. It wasn’t until after the frying process that my wife said, “Hey, those look like corn dogs!” that this recipe was born. I agreeingly laughed with her and we decided to pivot this recipe to Beer Battered Fish on a Stick. It reminded me of going to a carnival, where all foods are dubbed to be better on a stick. Well, I’m not sure that’s true, but I will say these turned out amazingly and are a pretty fun spin on regular fish sticks.
To get things started for these Beer Battered Fish on a Stick, we’ll prep the fish. I took each fish filet and sliced them into long strips. Then, I placed all the fish in a large bag and poured flour in along with it. Shake the bag until every fish strip is coated in flour. Coating the fish in a base layer of flour helps not only to dry the outside of the fish, but also helps in allowing the batter to stick to the fish for frying. Now, set this to the side and we’ll begin prep on the beer batter.
Beer Batter for Better Fish on a Stick
Our batter starts with an egg and some beer, both added to a large bowl and whisked together. Then, in a separate bowl, mix together the flour, cornstarch and Chipotle Garlic seasoning. If you don’t have my Chipotle Garlic seasoning, just use your favorite seafood seasoning. I even think a cajun mix up would be great for this recipe!
I like to mix the liquid ingredients together and the dry ingredients together first before mixing them all together. This is an ole baker’s trick. You’ll get a more consistent mix between your seasoning, flour and cornstarch by mixing them together first. Then, pour small amounts into the bowl containing your liquid ingredients and mix until combined. Continue adding more of the dry mix and to the liquid mix until all the dry ingredients have been completely incorporated. Now, we’re ready for the fire!
Frying Fish and Placing Them on a Stick
Take your bag of fish and the batter out to the fire. I used my Breeo Outpost to hang a cast iron pot over the flames. Let the frying oil heat up and then we’re ready to start cooking. Individually, take a cut of fish and dunk it in the beer batter. Cover all sides and edges of the fish and then drop it in the oil to fry. Pull the fish from the oil as the batter turns golden brown in color on the outside. Set them aside to cool for a few minutes.
While the fish were cooling, I whipped together a chipotle cream sauce. Simply mix all the ingredients together in a large bowl and then transfer it to a squeeze bottle. This sauce ended up being one of my favorite parts of this recipe. It really helped drive the chipotle flavor home while the sour cream and honey balanced out the spice with a cool sweetness.
Step Right Up – Get Your Fish on a Stick
Our last couple of steps include placing each beer battered fish on an actual stick. I skewered each fish about three fourths of the way through lengthwise. Then, I laid them all down on a serving dish and drizzled them with the chipotle cream sauce. Lastly was the garnish. I used sliced cabbage, jalapeños, cilantro and chile crunch. They tasted just as good as they looked! Best enjoyed with friends and family. Cheers!
Beer Battered Fish on a Stick
- 2-3 lbs of White Fish sliced into 3”x1” strips
- 1 gallon of Frying Oil
- ⅛ cup of Flour
- Wooden Skewers
- 1.25 cups of Flour
- 2 tbsp of Cornstarch
- 2 tbsp of Chipotle Garlic Seasoning
- 16 oz of Beer
- 1 Egg
- ¼ cup of Sour Cream
- 2.5 tbsp of Chipotle Purée
- 1 Lime juiced
- 2 tbsp of Mayonnaise
- 1 tbsp of Honey
- Shredded Cabbage
- Sliced Jalapeños
- Chopped Cilantro
- Chile Crunch optional
- Add your fish to a food safe bag/container plus the flour to dry out the outside. Seal and shake up the bag. In a bowl, add the beer and egg. Whip it together and set aside. In another bowl, add the flour, cornstarch and chipotle garlic seasoning. Mix thoroughly. Next, add the dry mix to the wet mix and stir until smooth.
- In a bowl, mix all the ingredients for the chipotle cream sauce and set in the fridge until ready to use.
- Preheat a fire to high heat with a large skillet or dutch oven. Add oil to the skillet/oven and bring up to 375F.
- Once the oil has hit temperature, dredge the fish into the beer batter and drop into the frying oil. Cook for about 2 minutes until a nice brown color. Repeat for all the fish until completely done. Once the fish are done, pull off and set on a paper towel to cool.
- Insert a wooden skewer at the base of each fish and begin garnishing. Drizzle the chipotle cream sauce and top with shredded cabbage, sliced jalapenos, chopped cilantro and chile crunch. Serve and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!
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