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+ servings
Beer Battered Fish on a Stick
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

A Tennessee lager and some Chipotle Garlic seasoning were the two MVP ingredients for this Beer Battered Fish on a Stick recipe!

Course: Main Course
Cuisine: American
Keyword: Beer Battered Fish on a Stick
Servings: 4 People
Author: Derek Wolf
  • 2-3 lbs of White Fish sliced into 3”x1” strips
  • 1 gallon of Frying Oil
  • cup of Flour
  • Wooden Skewers
Beer Batter:
  • 1.25 cups of Flour
  • 2 tbsp of Cornstarch
  • 2 tbsp of Chipotle Garlic Seasoning
  • 16 oz of Beer
  • 1 Egg
Chipotle Cream:
  • 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
  1. 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.
  2. In a bowl, mix all the ingredients for the chipotle cream sauce and set in the fridge until ready to use.
  3. Preheat a fire to high heat with a large skillet or dutch oven. Add oil to the skillet/oven and bring up to 375F.
  4. 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.
  5. 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!