Tested till perfect Beer-Battered Pickerel
Beer-Battered Pickerel
Photography by Jodi Pudge

Beer-Battered Pickerel

While this recipe calls for pickerel, any firm-fleshed white fish, such as halibut, whitefish or cod, will do. There is more batter than needed, but it makes it easier to dip the fish.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: April 2013

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 40 minutes
  • Portion size 8 servings


  • 3-1/3 cups 3-1/3cupsall-purpose flour
  • 1-3/4 tsp 1-3/4tspsalt
  • 1/2 tsp 1/2tspcayenne pepper
  • 2 bottles (341 mL each) 2bottles (341 mL each)beer, (see tip, below)
  • vegetable oil, for deep-frying
  • 900 g 900gpickerel filletpickerel fillets, skinned
  • 8 8lemon wedges
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In large bowl, whisk together 3 cups of the flour, salt and cayenne pepper; whisk in beer until smooth. Let stand for 15 minutes.

Pour enough oil into deep fryer or deep large saucepan to come no more than halfway up side; heat until deep fryer thermometer reads 375ºF (190ºC).

Meanwhile, cut fillets into serving-size pieces. Dredge in remaining flour, shaking off excess; dip into batter to coat. Deep-fry fish, turning once, until golden brown, 6 to 8 minutes. Using slotted spoon, transfer to paper towel–lined baking sheet to drain. Serve with lemon wedges to squeeze over top.

Tip from The Test Kitchen: A light golden pilsner or pale ale would be terrific in this fish batter. It's also delicious to drink with the finished fish.

Nutritional Information Per serving: about

cal 389 pro 25g total fat 20g sat. fat 2g
carb 23g fibre 1g chol 98mg sodium 340mg
potassium 491mg

% RDI:

calcium 12 iron 20 vit A 3 vit C 5
folate 29
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