Best Beer Batter Fish
A simple and flavorful recipe for crispy beer-battered fish, perfect for family gatherings or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: None
Ingredients
Scale
- Neutral oil (for frying)
- 1 lb (450 g) white fish fillets, cut into 3–4 inch pieces
- Salt and pepper, to season
- ¾ cup all-purpose flour, plus extra for dredging
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold beer, plus a little extra if needed
Instructions
- Pour enough oil into a large, heavy pot or deep skillet to reach about 2–3 inches deep. Heat over medium-high heat until hot (about 350°F / 175°C).
- Pat the fish fillets completely dry with paper towels. Season all sides with salt and pepper.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Just before frying, slowly pour in the cold beer while whisking until the batter reaches the consistency of thin pancake batter. Do not overmix; let the batter rest for no more than 10 minutes.
- Lightly dredge each piece of fish in flour, shaking off the excess. Dip into the batter, allowing any excess to drip off.
- Carefully lower the battered fish into the hot oil. Fry in batches for 4–6 minutes, turning once halfway through, until golden brown and crispy.
- Remove the fish and transfer to a wire rack or paper towels to drain. Repeat with the remaining fish, making sure not to overcrowd the pan.
- Serve immediately with lemon wedges, tartar sauce, and malt vinegar.
Notes
Store leftovers in an airtight container for up to two days. Reheat in a preheated oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 0mg