Crispy, golden, and irresistibly flavorful, beer-battered fish is the ultimate comfort food. This Beer Batter Fish recipe combines a perfectly seasoned batter with tender white fish for a pub-style dish you can make right at home!
Whether paired with fries or enjoyed on its own, it’s a crowd-pleaser that’s easy to whip up and guaranteed to impress!
If you love easy, pub-style meals like this one, you are also going to love my deep fried Calamari, Spicy Chicken Burrito & Chopped Chicken Caesar!
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Ingredients
- White Fish (Cod Or Tilapia)
- All-Purpose Flour
- Beer
- Canola Oil
- Garlic Powder
See recipe card for quantities.
Instructions
Season with salt & pepper
Dip in flour & beer batter
Fry for 5-6 minutes!
Serve & enjoy!
- Prepare the Oil:
Fill a heavy-bottomed pot or deep fryer with canola oil, about 2–3 inches deep. Heat the oil to 375°F. - Prep the Fish:
Cut the fish into strips approximately 1 inch wide and 3 inches long. Pat the pieces dry with paper towels and season both sides with salt and pepper. - Make the Batter:
- In a mixing bowl, whisk together 1 cup of flour, garlic powder, paprika, and seasoned salt.
- Lightly beat the egg in a separate bowl. Stir it into the dry ingredients.
- Gradually whisk in the beer until you achieve a smooth, lump-free batter.
- Coat the Fish:
- Place the remaining 1 cup of flour in a shallow dish.
- Working one piece at a time, dredge the fish in the flour, shaking off any excess.
- Dip the floured fish into the beer batter, ensuring an even coat. Let any excess batter drip off.
- Fry the Fish:
Gently place the battered fish into the hot oil. Fry in batches for 5–6 minutes or until golden brown and crisp. Be careful not to overcrowd the pot. - Drain and Serve:
Transfer the cooked fish to a wire rack or a plate lined with paper towels to drain excess oil. Serve hot with fries, tartar sauce, or your favorite dipping sauce. Enjoy!
Substitutions
- White Fish (Cod or Tilapia): Haddock, pollock, catfish, or halibut. For a non-fish option, use tofu or chicken tenders.
- All-Purpose Flour: Rice flour or cornstarch for a gluten-free option, or whole wheat flour for a heartier texture.
- Beer: Club soda, sparkling water, or ginger ale for a non-alcoholic substitute while maintaining the batter’s lightness.
- Canola Oil: vegetable oil, or sunflower oil—any neutral oil with a high smoke point works well.
Variation: Spicy Beer-Battered Fish
Add 1 teaspoon of cayenne pepper and 1 teaspoon of chili powder to the batter for a kick of heat. Serve with a side of spicy mayo or sriracha for dipping!
Equipment
- deep pot, for frying
- large bowl, for mixing beer batter
- measuring cups
Storage
Store leftover fish in an airtight container in the fridge for up to 2 days. To reheat, place in a 375°F oven or air fryer for 5–7 minutes to restore crispiness. Avoid microwaving, as it can make the batter soggy.
Top tips for Success
- Pat the Fish Dry: Removing excess moisture ensures the batter sticks well and fries up crispy.
- Maintain Oil Temperature: Keep the oil at 375°F to avoid soggy fish or overcooking. Use a thermometer for accuracy.
- Don’t Overcrowd the Pot: Fry in small batches to prevent the oil temperature from dropping and ensure even cooking.
FAQs
Yes, but make sure to thaw the fish completely and pat it dry to remove excess moisture. This helps the batter stick and ensures a crispy coating.
A light beer like lager or pilsner is ideal for a neutral flavor, but you can experiment with ales for a richer taste.
Place the cooked fish on a wire rack set over a baking sheet in a 200°F oven to keep it warm and crispy until ready to serve.
Related
Looking for other delicious recipes like this? Try these:
Dessert Pairing
These are my favorite desserts to serve with this recipe:
Crispy Beer-Battered Fish Recipe
Ingredients
Equipment
Method
- Fill a heavy-bottomed pot or deep fryer with canola oil, about 2–3 inches deep. Heat the oil to 375°F.
- Cut the fish into strips approximately 1 inch wide and 3 inches long. Pat the pieces dry with paper towels and season both sides with salt and pepper.
- Place the remaining 1 cup of flour in a shallow dish.
- Working one piece at a time, dredge the fish in the flour, shaking off any excess.
- Dip the floured fish into the beer batter, ensuring an even coat. Let any excess batter drip off.
- Gently place the battered fish into the hot oil. Fry in batches for 5–6 minutes or until golden brown and crisp. Be careful not to overcrowd the pot.
- Transfer the cooked fish to a wire rack or a plate lined with paper towels to drain excess oil. Serve hot with fries, tartar sauce, or your favorite dipping sauce. Enjoy!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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