Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen cod or halibut fillets
½ cup all-purpose flour
⅓ cup fat-free milk
⅓ cup ale or nonalcoholic beer
1 egg or ¼ cup refrigerated or frozen egg product, thawed
¼ teaspoon kosher salt
Dash freshly ground black pepper
½ cup canola oil
Fried Parsley (optional, see Tip) (optional)
Thaw fish, if frozen. Set aside. In a medium bowl, whisk together flour, milk, ale, egg, salt and pepper until combined. Cover and chill batter for 30 minutes.
Preheat oven to 250°F. Rinse fish under cold running water; pat dry with paper towels. Cut fish crosswise into eight pieces. In an 8-inch skillet, heat oil over medium-high heat for 2 minutes.
Dip four pieces of the fish in the batter, turning to coat and letting excess batter drip off. Fry the fish pieces in the hot oil about 4 minutes or until golden brown and fish flakes easily when tested with a fork, turning once. Transfer fried fish to paper towels; let stand to drain. Place fish on a baking sheet; keep warm in the oven. Repeat with remaining fish pieces.
Serve fish with malt vinegar and, if desired, garnish with Fried Parsley.
Tip: After cooking fish in the oil, add several sprigs of fresh flat-leaf parsley to the hot oil. Cook until parsley is no longer bubbly. Using a slotted spoon, remove parsley from oil. Drain on paper towels.