How to Make the Best Beer Battered Fish Recipe

Indulge in crispy perfection with our beer batter fish recipe! Discover how to create golden, crunchy fillets bursting with flavor with just a handful of ingredients. Perfect for seafood lovers and weeknight dinners.

If you’re craving a dish that’s crispy on the outside, tender on the inside, and bursting with flavor, you are going to love our beer battered fish recipe.

There’s something magical about the combination of a crunchy coating and tender, flaky white fish that makes it a timeless classic. 

The beer batter recipe is made with simple ingredients and results in a crispy, flavorful dish that’s perfect for any occasion. Plus, it’s a great way to use up any leftover beer in your fridge! 

This great recipe is straight from your favorite English pub where you will find a fish and chips recipe.

How to Make Homemade Beer Batter Fish

Ingredients 

• 1 pound of your favorite white fish fillet (such as cod or haddock)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cold beer (choose your favorite type of beer)
• Vegetable oil, for frying
• Lemon wedges, for serving
• Tartar sauce, for dipping

Directions 

In a large mixing bowl, whisk together the batter ingredients: flour, baking powder, salt, and black pepper.

Slowly pour in the beer, whisking continuously, until you have a smooth batter.

For an extra crispy coating, refrigerate the batter for about 30 minutes before using it. Cold batter helps the batter adhere better to the fish while frying.

Heat oil in a deep fryer or large skillet to an oil temperature of 375°F 

Dip each fish fillet into the batter, ensuring it’s evenly coated.

Let excess batter drip back into the bowl. 

Carefully place the battered fillets into the hot oil, frying in batches to avoid overcrowding the pan.

Fry fish for 4-5 minutes, or until golden brown and crispy, flipping once halfway through.

Once cooked, transfer the fish to a cooling rack with a paper towel lined wire rack underneath to drain any excess oil.

Serve hot with a squeeze of lemon and tartar sauce on the side as a dipping sauce.

The Best Side Dishes for Beer Battered Fish

What goes with beer battered fish? The best side dishes for beer battered fish often complement its crispy texture and savory flavor, such as:

• French Fries, Onion Rings or Chips
• Coleslaw
• Tartar Sauce
• Lemon Wedges
• Malt Vinegar
• Hushpuppies
• Green Salad

Relevant Recipes

• Side Dishes for Fish Recipes
• Recipes for Flounder

Beer-Battered Fish FAQs

What is the best beer for fish batter?

When choosing a beer for a simple fish batter, opt for a light beer like lagers, pilsners, or a pale ale to maintain a clean, crisp flavor that won’t overshadow the fish. Wheat beers and those with citrus notes can also add subtle sweetness and tang to the batter, enhancing the overall taste. Experiment with different beer varieties to find the one that best complements your fish and suits your personal preference.

What is the best fish for beer battered fish?

The best fish for beer battered fish typically includes varieties with firm, white flesh that can hold up well to frying. Some of the best choices include cod, haddock, pollock and halibut. These fish have a mild flavor that pairs nicely with the crispy beer batter while maintaining a tender texture inside. Ultimately, the best fish for beer batter depends on personal preference and availability, so feel free to experiment with different types to find your favorite.

How do you get batter to stick to fish?

For the best result when trying to get beer batter to stick to fish, follow these steps:

• Pat the fish fillets dry with paper towels to remove excess moisture. Moisture can prevent the batter from adhering properly.
• Ensure that the batter is well-mixed and has a smooth consistency. The batter should be thick enough to coat the fish but not too thick that it becomes clumpy.
• Dip each fish fillet into the batter, making sure it’s fully coated on all sides. Use a fork or tongs to gently shake off any excess batter.
• Once the fish is coated, fry it immediately in hot oil. The heat from the oil helps set the batter and prevent it from sliding off the fish.

Should I put an egg in my beer batter?

Adding an egg to beer batter is optional and can result in a slightly richer and thicker consistency. The egg helps bind the ingredients together and may add richness and color to the batter, but many traditional recipes omit eggs altogether, relying on beer, flour, and leavening agents like baking powder for a light and crispy coating. Ultimately, whether to include an egg depends on personal preference and desired texture.

Print

Homemade Beer Battered Fish

Course: Dinner

Cuisine: American

Keyword: beer battered fish recipe, fish recipe, Homemade Beer Battered Fish

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 8

Author: momma lew

This simple beer battered fish recipe is perfect for any occasion and results in a crispy, flavorful dish that's sure to please the entire family. 

Ingredients

• 1 pound of your favorite white fish fillet such as cod or haddock
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cold beer choose your favorite type of beer
• Vegetable oil for frying
• Lemon wedges for serving
• Tartar sauce for dipping

Instructions

1. In a large mixing bowl, whisk together the batter ingredients: flour, baking powder, salt, and black pepper.
2. Slowly pour in the beer, whisking continuously, until you have a smooth batter.
3. For an extra crispy coating, refrigerate the batter for about 30 minutes before using it. Cold batter helps the batter adhere better to the fish while frying.
4. Heat oil in a deep fryer or large skillet to an oil temperature of 375°F 
5. Dip each fish fillet into the batter, ensuring it's evenly coated.
6. Let excess batter drip back into the bowl. 
7. Carefully place the battered fillets into the hot oil, frying in batches to avoid overcrowding the pan.
8. Fry fish for 4-5 minutes, or until golden brown and crispy, flipping once halfway through.
9. Once cooked, transfer the fish to a cooling rack with a paper towel lined wire rack underneath to drain any excess oil.
10. Serve hot with a squeeze of lemon and tartar sauce on the side as a dipping sauce.