Beer Battered Fish

Beer Battered Fish – game day favorite fresh fish cod dusted and dipped in a well-seasoned flour and beer batter then fried until golden perfection. Light and crispy on the outside and flaky on the inside. Serve it during game days, parties or as a quick dinner!

This Beer Battered Fish recipe reminds me of my favorite aunt who’s currently living in the UK. Whenever I go there for a visit, she would always bring me to her favorite (which by the way means a couple of them😉) fish and chips bar(s). I would happily gobble down my warm fried fish served with tartar sauce and chips or fries and a cold glass of lemonade. It was just pure heaven!

And since I’m planning to visit her pretty soon, it’s about time that I make her proud by making fish and chips the “Imma way”.

How To Make Beer Batter?

I tell you, this fish fry batter is seasoned enough to please even the most discerning palates. It starts with seasoning the flour with garlic powder, cayenne pepper, paprika, baking soda, salt, pepper, and beer.

As for the beer, use whatever beer you’d like to drink. But I prefer a lager type of beer (like Heineken for instance) for the fish batter. Cold beer somewhat results in a lighter and crispier batter though, but feel free to use those at room temperature, too. To make the batter, simply add the beer to the bowl of the flour mixture and whisk until fully incorporated. Then that’s it!

Tips for that Crispy Beer Battered Fish

On my first attempt, I made some disappointingly greasy battered fish that loses its crispiness quickly. So I tweaked it a bit after doing some research on how would I achieve that crystal crisp exterior without drying out the fish inside. Here’s what I’ve learned so far.

• Adding cornstarch to the flour mixture makes the difference. It makes the end result crispy without being too greasy.
• Watch the oil temperature. If it’s too low, it’ll make the fish greasy, and if it’s too high the outside will cook first before the inside is done – and we don’t want that.
• Just like my Baked Crispy Chicken Legs HERE, it is VERY important that you pat dry the fish fillets first before seasoning it.
• Coat your fish fillet with the dry flour mixture before dipping it in the batter so the batter has something to cling to.
• A quick fix for a runny batter is to whisk all-purpose flour a little bit at a time until you achieve your desired consistency.
• To keep your fried cod warm and crispy as you cook the rest of the beer battered fish, transfer them to a wire rack placed over a baking sheet and into the oven at 200F.
• Aside from cod, you can also use any other white fish like grouper, tilapia, snapper, striped bass, trout OR go for the classics like pollock and haddock.

How Long To Fry Fish?

Fry each fish fillet until brown and crispy – about 3-4 minutes or more on each side depending on the size. You’d be able to tell that the fish is done when it turns in golden brown color and the bubbles on the side of the fish will slow down.

Serve it with Tartar Sauce (which I’ll be sharing SOON) or your favorite dip, some lemon wedges and of course French fries. And don’t forget the ice-cold beer or lemonade to complete the meal! This is just right on time for this coming Super Bowl! Enjoy!

More Fish Recipes You’ll Love

• Fish Fillet in Cream Sauce
• Curry Fish
• Southern Fried Catfish
• Fish Yassa
• Teriyaki Salmon
• Baked Cod

Other Appetizing Recipes to Explore

• Air Fryer Chicken Wings
• Pizza Rolls
• Shish Kebab
• Remoulade Sauce
• Chicken Tenders
• Baked Crispy Potato Wedges

 

How To Make Beer Battered Fish

 

In a large bowl, whisk together flour, cornstarch, garlic powder, cayenne,  paprika, baking powder, and salt and pepper, to taste. Reserve about ¾ cup of the flour mixture (this is used to dust fish). Set aside until ready to dip the fish.

Pour oil into a cast iron or skillet, enough for deep frying. Preheat oil into about 375 Degrees F. While the oil is preheating, add the beer to the bowl of the flour mixture and whisk until incorporated and batter is smooth. Then dip each fish strip in the dry flour mixture first, shake off any excess flour and dip into beer batter mixture until it’s completely covered. Remove the fish and let the excess batter drip off.

Carefully lower into cast iron, fry a few pieces at a time, moving them around so they don’t stick. Fry until brown and crispy, about 3 to 4 minutes or more depending on the size. Remove from the fryer with a slotted spoon place on a cookie or wire rack to ensure crispness. Repeat with the remaining fish strips. Serve immediately with lemon wedges and tartar sauce.