Sometimes you just want something fried in delicious oil. That is how I felt last night when deciding on how to make dinner without having to go get more ingredients from the store. Luckily, I had some frozen fish (the basa swai variety), flour (that Jo had spilled yeast into, but it makes no difference here!), beer (Blue Moon from months ago), lemons, and butter (that we NEVER RUN OUT OF). All of these things came together in harmony, thanks to some quick searching on the Food Network site.
I took the instructions from this recipe, and because of my limited pantry I just threw together a lemon butter sauce by melting butter in a small pan, adding a bunch of lemon zest, and cooking it for a few minutes.
It’s super easy, and hard to mess up! A+!
Beer Battered Fish (serves 4)
- 3/4 cup all-purpose flour, divided
- 2/3 cup beer
- 1 egg, lightly beaten
- 1 1/2 teaspoons baking powder
- 4 tilapia or flounder fillets, about 5 ounces each
Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat.
In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Remember to do this methodically, because if you just dump the beer in there it will foam up and spill over into a nasty mess on your counter.
Place remaining 1/4 cup flour in a separate shallow dish.
Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.
Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.
There are a lot of beer battered fish recipes out there, so I recommend trying a variety of them! Report back on the results as well so I can try them. 
Some links to get you started:
Homemade Beer Battered Fish and Chips (the classic! This blog post gives lots of good basic tips.)