A golden, crunchy beer-battered fish that delivers pub-style flavor right at home. Light, airy, and perfectly crisp on the outside while remaining tender and flaky inside. Serve with fries, tartar sauce, and lemon wedges for the ultimate fish and chips experience.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients
For the Beer Batter:
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, for added flavor)
1 cup cold beer (lager or ale works best)
1 egg (optional, for extra crispiness)
For the Fish:
4 white fish fillets (cod, haddock, or tilapia work well)
1/2 cup all-purpose flour (for dredging)
Salt and pepper (to season the fish)
Oil for frying (vegetable, canola, or peanut oil)
Instructions
Step 1: Prepare the Fish
Pat the fish fillets dry with paper towels to remove excess moisture.
Season both sides of the fillets with salt and pepper.
Lightly dredge the fish in flour, shaking off any excess. This helps the batter stick better.
Step 2: Make the Beer Batter
In a mixing bowl, combine the flour, baking powder, salt, pepper, and paprika.
Gradually pour in the cold beer while whisking until the batter is smooth and lump-free.
If using an egg, whisk it in at the end for extra crispiness.
Step 3: Heat the Oil
Fill a deep frying pan or fryer with about 2 inches of oil.
Heat the oil to 375°F (190°C). Use a thermometer to check the temperature.
Step 4: Coat and Fry the Fish
Dip each floured fish fillet into the beer batter, ensuring it’s fully coated.
Carefully place the fish into the hot oil. Fry in batches to avoid overcrowding.
Fry for 4–5 minutes on each side, or until the batter is golden brown and crispy.
Remove the fish with tongs or a slotted spoon and place it on paper towels to drain excess oil.
Step 5: Serve and Enjoy
Serve the beer batter fish immediately for the best texture.
Pair it with tartar sauce, lemon wedges, and a side of chips for a classic fish and chips meal.
Notes
Keep the Beer Cold: Cold beer helps create a lighter, crispier batter by slowing gluten development and increasing carbonation. Place the beer in the freezer for 10–15 minutes before mixing if needed.
Don’t Overmix the Batter: Mix just until smooth. Overmixing can cause a heavy, dense coating.
Use Fresh Oil: Old or overused oil can affect the flavor and crispiness. Use fresh, high-smoke-point oil like vegetable or peanut oil.
Rest the Batter (Optional): Letting the batter rest for 10–15 minutes before frying can improve texture.
Dry the Fish Well: Moisture causes oil to splatter and prevents the batter from sticking properly. Thoroughly pat fish dry with paper towels.
Batch Frying: Fry 1–2 pieces at a time. Overcrowding lowers the oil temperature and results in soggy batter.
Keep Warm in the Oven: If you’re frying in batches, keep cooked fish warm in a 200°F (95°C) oven on a wire rack set over a baking sheet.
Crispy Beer Batter Fish
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A golden, crunchy beer-battered fish that delivers pub-style flavor right at home. Light, airy, and perfectly crisp on the outside while remaining tender and flaky inside. Serve with fries, tartar sauce, and lemon wedges for the ultimate fish and chips experience.
Ingredients
For the Beer Batter:
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, for added flavor)
1 cup cold beer (lager or ale works best)
1 egg (optional, for extra crispiness)
For the Fish:
4 white fish fillets (cod, haddock, or tilapia work well)
1/2 cup all-purpose flour (for dredging)
Salt and pepper (to season the fish)
Oil for frying (vegetable, canola, or peanut oil)
Instructions
Step 1: Prepare the Fish
Pat the fish fillets dry with paper towels to remove excess moisture.
Season both sides of the fillets with salt and pepper.
Lightly dredge the fish in flour, shaking off any excess. This helps the batter stick better.
Step 2: Make the Beer Batter
In a mixing bowl, combine the flour, baking powder, salt, pepper, and paprika.
Gradually pour in the cold beer while whisking until the batter is smooth and lump-free.
If using an egg, whisk it in at the end for extra crispiness.
Step 3: Heat the Oil
Fill a deep frying pan or fryer with about 2 inches of oil.
Heat the oil to 375°F (190°C). Use a thermometer to check the temperature.
Step 4: Coat and Fry the Fish
Dip each floured fish fillet into the beer batter, ensuring it’s fully coated.
Carefully place the fish into the hot oil. Fry in batches to avoid overcrowding.
Fry for 4–5 minutes on each side, or until the batter is golden brown and crispy.
Remove the fish with tongs or a slotted spoon and place it on paper towels to drain excess oil.
Step 5: Serve and Enjoy
Serve the beer batter fish immediately for the best texture.
Pair it with tartar sauce, lemon wedges, and a side of chips for a classic fish and chips meal.
Notes
Keep the Beer Cold: Cold beer helps create a lighter, crispier batter by slowing gluten development and increasing carbonation. Place the beer in the freezer for 10–15 minutes before mixing if needed.
Don’t Overmix the Batter: Mix just until smooth. Overmixing can cause a heavy, dense coating.
Use Fresh Oil: Old or overused oil can affect the flavor and crispiness. Use fresh, high-smoke-point oil like vegetable or peanut oil.
Rest the Batter (Optional): Letting the batter rest for 10–15 minutes before frying can improve texture.
Dry the Fish Well: Moisture causes oil to splatter and prevents the batter from sticking properly. Thoroughly pat fish dry with paper towels.
Batch Frying: Fry 1–2 pieces at a time. Overcrowding lowers the oil temperature and results in soggy batter.
Keep Warm in the Oven: If you’re frying in batches, keep cooked fish warm in a 200°F (95°C) oven on a wire rack set over a baking sheet.