Cooking with beer has, as far as I know, been a part of Louisiana cuisine for a very long time--both in and out of the food. (I heard once of a grandmother who put beer in her biscuits to make them fluffy; another swore by Sprite.)
Here is a "down home" recipe that doesn't call for shrimp or oysters. You can use the fish of your choice.
CRISPY FRIED FISH
- 1 egg
- 1 1/2 cups beer
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound fillets (of your choice)
- 2 cups crushed cornflake crumbs
- 1 teaspoon Cajun seasoning (i.e. Zatarain's)
- 1 quart oil for frying
- In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place fillets in the bowl, and thoroughly coat with the mixture.
- In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the fillets in the crumb mixture, and thoroughly coat all sides.
- In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.
(For things like Cajun spices (Zatarain's is one.) Some things just can't be duplicated.)