Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes
- Category: Main Course
- Method: Deep frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece of battered fish (about 1/4 of the recipe)
- Calories: 350-400 kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg