Using a leftover trout fillet from my last recipe, I fried up some fluffy beer-battered fish the other night. It's a simple and quick way to use up leftover fish.
1 cup beer
1 cup flour
2 tsp baking powder
Cayenne (to taste)
Season fish with salt and pepper.
Mix together dry ingredients. Heat oil in a deep-fat fryer or 2" in a skillet. When oil is ready, mix the beer with dry ingredients until smooth and lump-free. Dip fish in batter and fry until golden brown and crispy, about 5 minutes. Remove from oil, immediately season with salt, and keep warm in oven if necessary.
I served mine with a homemade dill-lemon mayonnaise.