
Battered Fish
Battered Fish
Ingredients
- Rockfish, halibut, or any other tasty fish
- 1 12 oz beer (Light and crisp or malty beers works well. Try your favorite pilsner or Oktoberfest)
- 1 1/2 cups flour
- 1 egg, whites only
- Seasoning, generous to taste
- Oil
Directions
Combine beer, flour, egg whites, and seasoning. Allow the batter to sit while you prep your fish. This helps the flavors to blend and the batter to thicken a bit.
Cut your fish into manageable pieces. There's no perfect size here, just make sure you'll be able to flip them easily.
Set up a station so you can work fluidly from fish, to batter, to pan, to cooling rack.
Heat/manage oil. You'll want a good amount. Enough to come at least half-way up the side of your fish. You'll want this hot, but not so hot that it burns or smokes. For each batch, check to be sure you have enough oil. If you add oil between batches, allow it to heat up before adding fish. If you're oil seems to have gotten too hot, you can add a bit more oil to cool it down.
Batter, cook, and rest your fish. You'll do this in batches, filling the pan, but allowing room for each piece.
Drop each peice in the batter, move it around so it is coated, ease it into the hot oil with tongs to avoid splashes (careful, oil is hot). Once in the pan, if needed, you can use a spoon to carefully add a bit of batter to the top of any piece that looks a little light on batter. Watch for the batter to puff up and brown on the edges (approximately 5 minutes, but time depends on size of fish, heat of oil, etc.). Using a spatula, peak at the underside. When browned, flip. Cook the next side until browned (this usually takes a bit less time than the first side).
Remove cooked pieces to your cooling rack or paper towels. This helps any surface oil drain off so they won't be oily and will be nice and crispy. If you're making a lot, you can serve in batches or, if serving all at once, you can place early batches in a warm oven while you finish the rest.
Present on a plate or serving platter, finish with a bit of coarse or kosher salt.

Flounder Stuffed with Jumbo Lump Crabmeat
Flounder Stuffed with Jumbo Lump Crabmeat
Ingredients
- 1 pound cleaned and skinned flounder fillets
- 1 pound jumbo lump crabmeat, picked clean of shell
- 2 egg whites, beaten to stiff peak
- 2 tablespoons bread crumbs
- 2 tablespoons unsalted butter
- ½ cup dry white wine
- Salt and fresh ground pepper
Directions
Cut flounder into eight strips, about 1 inch x 6 inches each. Set aside. Gently mix together the crabmeat, ½ of egg whites, all the bread crumbs, and ½ teaspoon each salt and pepper. Lay flounder out skinned side up. Divide crabmeat evenly between the eight strips of fish. Spread crabmeat to evenly cover about 3 inches of each strip. Place a bit of whipped egg white on the “empty” end of the flounder (this will stick the roll together). Beginning with the end with the crabmeat, roll up each flounder strip toward the egg white, and stand roll up so that the crab is on top. Place each roll in a lightly greased baking dish. Divide butter into eight pieces and place on piece on top of each flounder roll. Pour wine in bottom of baking dish, around rolls. Bake at 375° Fahrenheit for about 25 minutes, or until fish is cooked through and crab is lightly browned. Flounder rolls may be made ahead of time and stored in the coldest part of your refrigerator (33-38 degrees Fahrenheit) up to two days before cooking.
Recipe credit: Chef Christine Zambito Morillo, Williamsburg, VA, from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science
NOAA Fisheries Disclaimer for External Links
The appearance of this icon denotes a link external to the Federal Government domain. The appearance of external links on this website does not constitute endorsement by NOAA Fisheries of the websites or the information, products or services contained therein. For other than government authorized activities, NOAA Fisheries does not exercise any editorial control over the information you may find at these locations.