Description
This Crispy Beer Battered Fish is golden, crunchy, and perfectly seasoned. With a light, airy batter infused with beer, this recipe creates restaurant-quality fish that pairs beautifully with tartar sauce and fries for a classic fish and chips experience!
Ingredients
Units
Scale
For the Fish:
- 1 1/2 pounds white fish fillets (e.g., cod, haddock, or pollock)
- Salt and pepper, to taste
- 1 cup all-purpose flour (for dredging)
For the Batter:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 cup cold beer (lager or pale ale preferred)
For Frying:
- Vegetable oil or canola oil, for frying
Instructions
- Prepare the Fish:
- Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
- Lightly dredge each fillet in flour, shaking off the excess. Set aside.
- Make the Batter:
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, paprika, and cayenne pepper (if using).
- Gradually pour in the cold beer, whisking until the batter is smooth and lump-free.
- Heat the Oil:
- In a large, deep skillet or pot, heat about 2 inches of oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
- Batter and Fry the Fish:
- Dip each fillet into the batter, ensuring it is fully coated, then carefully lower it into the hot oil.
- Fry 2–3 fillets at a time, depending on the size of your skillet, to avoid overcrowding.
- Cook for 3–4 minutes on each side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil.
- Serve:
- Serve the crispy fish immediately with tartar sauce, lemon wedges, and your favorite side, such as fries or coleslaw.
Notes
- Ensure the beer is cold for a light and airy batter. If you prefer a non-alcoholic option, substitute the beer with sparkling water.
- To keep fried fish warm while frying additional batches, place it in a 200°F (90°C) oven on a wire rack.
- This batter also works well for frying shrimp or vegetables.