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)

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.)

Beer and Chipotle-Battered Fish Tacos

Beer Battered Fish Tacos with Baja Sauce

Ingredients:

• 2 Green Bell Peppers
• 3-4 Jalapeño Peppers
• 1-2 White Onions
• 1 Large Can Tomato Sauce (~29 oz)
• 1 Can Tomato Paste (~12 oz)
• 1 Bottle of Beer
• 3 Cans of Beans (16 oz each)
• 1 Pound Ground Chicken
• 1 Pound Ground Turkey
• 1 Pound Thick Cut Bacon
• Seasoning Mix (described below)

Seasoning Mix:

• 2 tbsp. Chili Powder
• 1 tbsp. Seasoned Salt
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 2 tsp. Cumin
• 1/2 tsp. Salt
• 1/2 tsp. Oregano
• 1/2 tsp. Paprika

1. Finely chop onions and peppers into ~1/4″ pieces.   Put peppers, onions and beer into  a large pot or slow cooker.  I used a bottle of Yeungling Lager, but most beers should work and will add their own unique flavors.  For stove-top cooking set to medium heat, or for slow cooker set to highest setting.
2. In a large frying pan cook the bacon.  Remove from heat when the strips are a dark pink.  Even if you like to go whole-hog and get your bacon super crispy keep in mind these will be in the chili for a very long time so getting them just-done is the way to go.  Set aside the strips on a plate between paper towels to absorb excess grease.  When all the bacon has been cooked pour out excess grease from the pan into a metal or glass container, leaving about 2-3 tbsp. in the pan.
3. In the same pan cook the ground chicken with about 1 tbsp. of the seasoning mix. When the chicken is fully cooked, drain and add to the pot or slow cooker with the vegetables. Repeat the process for the ground turkey with 1 tbsp. of the seasoning mix and 1-2 tbsp. of bacon grease. After the chicken and turkey have been added to the mix reduce heat to low.
4. Pat excess grease off of the bacon with a paper towel and slice the bacon into small pieces (about 1/4-1/2″  wide). Add bacon to the pot.
5. Strain all liquid from the beans and add to the pot. I used a combination of kidney beans, black beans and navy beans. Add tomato sauce, tomato paste and remainder of seasoning mix to the pot and stir thoroughly.  Fresh tomatoes could be used but I like to keep the tomato as a liquid base for the other ingredients.  If fresh tomatoes are used you should finely chop enough tomatoes to constitute about 1-1.5 quarts (32-48 oz).
6. Allow to simmer for 3-4 hours or longer if possible, stirring occasionally.  I ended up cooking the chili overnight for a total of about 12 hours.  This allowed a richer flavor to develop which I think worked out well. However it did end up burning slightly on the bottom which ended up making the flavor a little smokier, but unfortunately also caused the bottom quarter or so of the pot to be thrown out. In general it would be best to cook this throughout the day so as to keep an eye on it at all times.

This makes I believe about 6 quarts of chili. Serve with shredded cheddar cheese and sour cream or ranch dressing.