Beer Battered Fish Pan Fried in Coconut Oil

This is a quick and easy recipe that I just LOVE.  Instead of that deep fried version this one is a slightly healthier way to eat beer battered fish. It’s pan fried in a small amount of coconut oil, which adds a delicious flavor profile.  Plus, most of the ingredients you probably already have in your pantry and fridge.  It’s a great way to cook freshly caught fish (the first time I tried it was when my dad caught some walleye). Easy already, right?

2 Pounds cod fillets or your preferred fish
2 -4 Tbsp organic extra virgin coconut oil
1 Egg  — By now you know I like the organic free range grass feed eggs, but that’s my opinion.
1/2 Cup of warm stale beer — I usually use whatever beer I have and let it sit out for a few hours.
1 Tsp Baking Powder
1/2 Cup All Purpose Flour — You could most likely use another form and it would be okay but…
1 tsp Himalayan Crystal Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder

Thoroughly mix the egg, beer, baking powder, flour, salt, pepper, and garlic powder in a medium sized bowl. Add the 2 Tbsp coconut oil to a heavy wide fry pan and turn the heat on medium low. Then rinse the fish fillets and pat dry.  I prefer to cut mine into small pieces since they are easier to handle in the pan and there is more surface area for the batter to cover. Make sure your oil is very hot, but not smoking, then throw some of the fish pieces in the batter and coat well. Lay a few pieces in your pan (5 or 6) making sure not to overcrowd them. Let them cook undisturbed for a few minutes until the batter turns golden brown, then flip pieces to cook on the other side. Once the fish is golden on both sides remove from pan and keep warm. Finish cooking all the fish in this manner, adding more oil if needed. Serve with your desired side.