Beer Battered Fish
This beer battered fish recipe delivers a perfectly crispy, golden crust with a light, airy batter and flaky fish inside. It's an easy and delicious dish ideal for weeknight dinners or gatherings.
Servings: 4 servings
Ingredients
- 1.5 pounds fish fillets firm, white fish like cod, haddock, or pollock
- oil for frying neutral oil with high smoke point such as vegetable, canola, or sunflower oil
- 1 cup all-purpose flour for batter base and dusting the fish
- 1 teaspoon baking powder helps make the batter light and crispy
- 1 teaspoon salt enhances the flavor of the batter and fish
- 0.5 teaspoon black pepper for a subtle kick
- 1 cup cold beer pale lager or light beer works best
- lemon wedges optional, for serving
Instructions
- Pat your fish fillets dry with paper towels. Cut large fillets into manageable portions about 3-4 inches long.
- In a large bowl, whisk together flour, baking powder, salt, and black pepper. Slowly pour in the cold beer while whisking continuously until batter is smooth and slightly thicker than pancake batter. Do not overmix; a few lumps are okay.
- Pour oil into a deep frying pan or pot to a depth of 2-3 inches. Heat over medium-high heat to 350°F (175°C). Use a thermometer to monitor temperature.
- Lightly coat each fish fillet with flour before dipping it into the batter to help it stick better.
- Dip floured fish fillets fully into the beer batter. Let excess drip off, then carefully lower each piece into hot oil. Avoid overcrowding the pan.
- Fry the fish for 4-5 minutes, turning occasionally, until golden brown and crispy and fish flakes easily. Remove and drain on a wire rack or paper towels.
- Serve immediately with lemon wedges, tartar sauce, or favorite sides like chips or salad.
Equipment
- Large Bowl
- Whisk
- Deep Frying Pan or Pot
- Thermometer
- Wire Rack
- Paper Towels
Notes
Keep the beer and batter cold for crispier results. Don’t overmix the batter to avoid toughness. Use a thermometer to maintain oil temperature. Dry fish thoroughly before coating. Let batter rest 10-15 minutes before frying. Fresh fish is preferred but thawed frozen fish works. Drain fish on a wire rack to prevent sogginess. Variations include adding cayenne or smoked paprika for spice, fresh herbs for flavor, gluten-free flour and beer for celiac-friendly version, and alternatives like sparkling water instead of beer. Leftovers can be stored refrigerated for up to 2 days and reheated in the oven for best crispiness.