Name: Crispy Beer Battered Fish
Prep time: 10 min
Cook time: PT-483776H31M15S
Total time: PT-483776H31M15S
Cuisine: American
Ingredients: 1 ½ pounds of white fish fillets (like cod, haddock, or halibut); 1 cup all-purpose flour (plus extra for dredging); ½ cup cornstarch; 1 teaspoon baking powder; 1 teaspoon garlic powder; ½ teaspoon paprika; 1 teaspoon salt (plus extra for seasoning); ½ teaspoon black pepper; 1 cup cold beer (pale ale or lager works well); Vegetable oil for frying; Lemon wedges and tartar sauce for serving

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When you’re craving something golden, crispy, and absolutely irresistible, beer-battered fish is always the answer. It’s one of those dishes that feels fancy but is surprisingly simple to make at home.

From casual family dinners to hosting friends, this recipe brings the taste of restaurant-quality meals straight to your table.

What Is Beer Battered Fish?

Beer battered fish is a popular dish where tender pieces of fish are dipped in a flavorful batter made with flour, seasonings, and beer, then fried until crispy and golden.

The beer adds a lightness to the batter, creating a crunchy coating that perfectly complements the flaky fish inside. It’s often served with tartar sauce, lemon wedges, and sometimes a side of fries or coleslaw for a classic, satisfying meal.

Beer Battered Fish Ingredients

Here’s everything you’ll need to make this recipe:

1 ½ pounds of white fish fillets (like cod, haddock, or halibut)
1 cup all-purpose flour (plus extra for dredging)
½ cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
½ teaspoon paprika
1 teaspoon salt (plus extra for seasoning)
½ teaspoon black pepper
1 cup cold beer (pale ale or lager works well)
Vegetable oil for frying
Lemon wedges and tartar sauce for serving

Recommended Equipment

A deep frying pan or a Dutch oven
A thermometer for oil temperature
A slotted spoon or spider strainer
Paper towels for draining

How To Make Beer Battered Fish

Prepare the Fish: Pat the fish fillets dry with paper towels and season both sides with salt and pepper. Lightly dredge each piece in flour, shaking off the excess. This helps the batter stick.
Make the Batter: In a mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Gradually pour in the cold beer, whisking until smooth. The batter should be slightly thick but still pourable.
Heat the Oil: In a deep pan, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature for even frying.
Batter and Fry: Dip each piece of fish into the batter, ensuring it’s fully coated, then carefully place it into the hot oil. Fry in batches, avoiding overcrowding the pan, for 4-5 minutes or until golden and crispy.
Drain and Serve: Use a slotted spoon to transfer the fish to a plate lined with paper towels. Serve hot with lemon wedges and tartar sauce on the side.

Variations And Substitutions

Fish Choices: Cod and haddock are classics, but tilapia or pollock work well too.
Non-Alcoholic Option: Replace the beer with sparkling water for a similar light, crispy batter.
Gluten-Free Alternative: Swap regular flour for a gluten-free all-purpose blend.
Extra Flavor: Add a pinch of cayenne pepper or a dash of hot sauce to the batter for a spicy kick.

How to Store and Reheat Crispy Beer Battered Fish

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place the fish on a baking sheet and warm it in a 375°F (190°C) oven for about 10 minutes. Avoid microwaving, as it can make the batter soggy.

Tips for the Perfect Crispy Beer Battered Fish

Always pat the fish dry to avoid soggy batter.
Use cold beer to keep the batter light and airy.
Maintain the oil temperature for consistent frying. Too low, and the fish absorbs oil; too high, and the batter burns.
Don’t overcrowd the pan, as it lowers the oil temperature and affects crispiness.

Common Questions About Beer Battered Fish

Can I use frozen fish?
Yes, but thaw it completely and pat it dry before using.
What type of beer works best?
Light beers like pale ales or lagers are ideal, but feel free to experiment with your favorite.
How do I avoid greasy fish?
Ensure the oil is at the right temperature (350°F) and let the fish drain on paper towels after frying.
Can I make the batter ahead of time?
It’s best to prepare the batter just before frying for the lightest texture.

This crispy beer battered fish recipe is all about achieving that perfect crunch while keeping the fish moist and tender. It’s a go-to meal that never fails to impress. Whether you’re a seasoned cook or just starting, it’s one dish that’ll quickly become a favorite.