For fish batter, we moisten all-purpose flour and curry powder with a little beer (from Alaska, of course), and we add in whipped egg whites. This gives the batter a kind of crunchy sheen that we like. If you don’t want to use beer, substitute 1 teaspoon of baking powder and 1 cup of milk or other liquid to the recipe below. We add in a touch of curry powder for a flavor we like, but you could consider onion powder, garlic, paprika, cayenne or other spices.


  • Vegetable oil for frying
  • 2 pounds potatoes
  • 1 cup all-purpose flour
  • 1 teaspoon curry powder
  • 1 cup beer
  • 2 egg whites, whipped to soft peaks
  • Salt to taste
  • 1 pound Alaska cod or halibut fillets, boneless and skinless


  • Author: Kirsten Dixon
  • Yield: 4 1x
  • Category: Entree


  1. Scrub the potatoes and cut them into thick wedges. Wash the potatoes well to remove extra starch from them. Pat the potatoes completely dry in a kitchen towel or paper toweling.
  2. Pour the vegetable oil into a deep casserole pan or an electric deep fat fryer. Heat the oil to 325 degrees F. Blanch the cut potatoes in the oil until the potatoes are soft, but not colored, about 4 minutes. Remove and pat the potatoes dry. Heat the oil to 350 degrees F. and refry the potatoes until they are golden brown, another few minutes. Salt and set aside in a warm oven.
  3. Mix together the flour, curry powder, and the beer, and then fold in the egg whites. Dip the fish in the batter. Lower the fish slowly into the oil (if you just drop it in, the fish might sink and the batter will stick to the pan). The fish should fry for about 4 minutes or until the crust is a deep golden brown. Drain the fish on plenty of paper toweling.