Beer Battered Fish

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Beer battered fish is a tasty treat that’s easy to make at home. You’ll need white fish like cod or haddock, flour, cornstarch, beer, and oil for frying. The key to crispy fish is using cold beer in the batter and frying at 350°F.

The process is simple. Coat the fish in cornstarch, dip in beer batter, and fry for a few minutes on each side. Serve hot with lemon and tartar sauce for a delicious meal that rivals any fish and chips shop.

Exact Ingredients List

Here’s what you’ll need to make crispy beer-battered fish:

• 1 pound white fish fillets (cod or haddock work great)
• 4 tablespoons cornstarch
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt (plus extra for seasoning)
• 1/4 teaspoon ground black pepper
• 1 cup cold beer
• 4 cups vegetable oil for frying

For serving (optional):

• Lemon wedges
• Tartar sauce

Cut your fish into 4-ounce pieces before you start. This makes them easier to handle and ensures even cooking. Remember to pat the fillets dry with paper towels before seasoning.

The cold beer is key for a light, crispy batter. If you don’t have beer, you can use sparkling water as a substitute. It’ll still give you that nice crispy texture.

Don’t forget to have some paper towels ready to drain the excess oil after frying. Your fish will be crispy and delicious!

Instructions

Season the Fish: Pat 1 pound of white fish fillets dry with paper towels. Season all fish pieces with salt on both sides, then dredge them in 2 tablespoons of cornstarch until they are fully covered. Set aside.

Make the Beer Batter: In a large, shallow bowl, whisk together 1 cup of all-purpose flour, the remaining 2 tablespoons of cornstarch, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Gradually pour in 1 cup of cold beer while stirring continuously. Mix until you have a smooth and thick batter (the batter should be thick enough to coat the back of a spoon). If the batter is too thick, add more beer; if it’s too thin, add more flour. Set aside.

Dredge the Fish: Preheat your oven to 200°F. Set up a wire rack over a baking sheet inside the oven to keep the cooked fish warm while you fry additional batches. In a deep skillet or frying pan, heat 4 cups of vegetable oil to 350°F. Use enough oil to fully submerge the fish pieces, about 1 inch deep. Dip each fish fillet into the batter, ensuring it’s fully coated. Allow any excess batter to drip off.

Fry the Fish: Carefully place the beer-battered fish fillets into the hot oil one at a time, and fry for about 3-4 minutes per side. The recommended internal temperature for cooked fish is 145°F. You can use an instant-read thermometer to check the internal temperature of the fish. Adjust the cooking time based on the thickness of your fish pieces.

Drain and Serve the Fish: Use a slotted spoon to remove the fried fish from the oil and place them on paper towels to drain any excess oil. Transfer the fried fish to the wire rack in the oven to keep warm. Repeat with the remaining pieces of fish. Serve the beer-battered fish hot with lemon wedges and tartar sauce on the side!

Possible Substitutes List & Recipe Variations

You can easily switch up this beer-battered fish recipe with a few tasty swaps. Try these fish options:

• Cod
• Haddock
• Pollock
• Tilapia
• Snapper

For the batter, you can use these instead of beer:

• Sparkling water
• Club soda
• Non-alcoholic beer

Want to add some flavor? Mix these into your batter:

• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1 tbsp chopped fresh herbs (dill, parsley, or chives)

For a gluten-free version, swap the all-purpose flour with:

• Rice flour
• Cornstarch
• Gluten-free all-purpose flour blend

Try these dipping sauces alongside tartar sauce:

• Malt vinegar
• Remoulade
• Garlic aioli

For a lighter option, you can bake the fish instead of frying. Coat it in the batter and bake at 400°F for 15-20 minutes, flipping halfway through.

Tips, Tricks & Storing

Keep your beer cold for the best batter. Cold beer helps create a crispier coating. For extra crunch, you can add a pinch of baking powder to the batter.

Choose firm white fish like cod or haddock. These types hold up well to frying and have a mild flavor that pairs nicely with the beer batter.

Make sure your oil is hot enough before frying. Test it by dropping a small amount of batter into the oil – if it sizzles and rises to the surface, you’re good to go.

Don’t overcrowd the pan when frying. This can lower the oil temperature and result in greasy fish. Fry in batches if needed.

To store leftovers, let the fish cool completely. Place in an airtight container and refrigerate for up to 2 days. Reheat in a 350°F oven for about 10 minutes to crisp it up again.

For best results, eat your beer-battered fish right away. The crispy texture is at its peak when fresh out of the fryer.