Texas Roadhouse Shares Homemade Fish Fry Recipe

The Christian season Lent, which is preparation for Easter, is almost coming to a close with Easter in the next couple weeks.

Texas Roadhouse Managing Partner Wes Lazar visited Sunrise 7 to share a fish fry recipe.

Here’s the Texas Roadhouse Recipe:


• 1 quart vegetable oil for frying
• 4 large potatoes, peeled and cut into strips
• 3-4, 3 oz fillets cod, Pollock or haddock fillets

Flour Seasoning:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• Other seasonings to taste (cayenne pepper, garlic salt)

Beer Batter:

• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 ½ cups beer

Different beers will give different flavors and levels of alcohol. A lighter bodied Pilsner that is well carbonated is ideal.


Heat 1-2" of oil in a Dutch oven, Fry Daddy fryer or deep skillet until it shimmers (about 350 degrees)

Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. Place them on a cookie sheet and cover with tin foil to keep warm.

Mix together flour, baking powder, salt, pepper and any other seasonings.
Take a dry piece of fish and dip it in the seasoned flour batter, covering both sides.

Submerge in your beer batter.

Remove and let drain for a quick second

Gentle place your fish into the hot oil.

Cook for 2-3 minutes then flip it. Continue cooking for an additional 2-3 minutes until the batter has turned a nice golden brown and the fish is 145 degrees minimum.

Tip: Cook until the bubbles in the oil begin to diminish. This means the first side is done.

Flip to cook other side. Cook until oil almost stops bubbling.

Remove fish and set on a paper towel lined cookie sheet. Cover with tin foil to keep warm or place the cookie sheet into a warm oven to keep the fish hot.

Cook time will vary based on the size and type of fish you choose.

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