Beer Battered Fish Recipe
This simple recipe for fried beer battered fish results in a shatteringly crisp coating and moist, flaky fish every time. The light, bubbly batter fries up to a deep golden brown, with a delicate crunch and tender, flavorful interior. Perfect for fish and chips!
Servings: 4
Calories: 251kcal
Ingredients
- Neutral oil such as vegetable oil, peanut oil or grapeseed oil, for frying
- 1 lb fish fillets such as cod, haddock, pollock, grouper, mahi, barramundi, snapper, drum, cut into 3-4 inch pieces (or whatever size you prefer)
- Salt and pepper for seasoning the fish
- ¾ cup all-purpose flour plus more for dredging
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold beer plus a splash more if needed
Instructions
- Add the oil to a large pot over medium-high heat.
- Pat the fish fillets very dry with paper towels, then season on all sides with salt and pepper.
- Whisk together the flour, cornstarch and salt in a medium bowl.
- Add the beer right before you’re ready to fry. Pour it in gradually while whisking just until you get a consistency similar to thin pancake batter or paint.
- Don’t overmix. It’s ok if there are some lumps. Rest for no more than 10 minutes. It’s best fresh.
- Dredge the fish fillets in flour, shake off the excess, dip in the batter and then immediately place them gently into the hot oil.
- Fry in batches for about 4-6 minutes, or until golden and crisp, flipping once half way through. Don’t over crowd the pan, only fry a few at a time.
- Transfer to a wire rack or paper towels to drain, then repeat with the remaining fish.
- Serve immediately with lemon wedges, tartar sauce and malt vinegar.
Notes
- Do not overmix the batter ingredients; stir just enough to combine.
- Keep the oil temperature between 350°F and 365°F for a crisp coating without too much oil absorption.
- Use smaller pieces of fish for quicker cook time and more even frying.
- Drain fried fish on a mesh rack or wire rack to maintain a crisp coating.
- If making fish tacos, choose a delicate fish and fry until just cooked for tender texture.
- Keeping everything ice cold, from the fish to the beer to the batter bowl, will give you the crispiest coating.
Nutrition
Calories: 251kcal | Carbohydrates: 28g | Protein: 25g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 57mg | Sodium: 459mg | Potassium: 384mg | Fiber: 1g | Sugar: 0.1g | Calcium: 76mg | Iron: 2mg
