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. 

If you’re looking for an easy and delicious seafood dish, look no further than beer battered fish. This recipe for a crispy beer batter is simple to follow 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 easy beer batter recipe is perfect for a quick and tasty weeknight meal. The beer batter helps to create a flavorful and crunchy coating, while the fish remains nice and moist.

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

Best Beer for Beer-Battered Fish

The key to making this dish successfully is to choose the right type of beer. A light beer will give the batter a nice flavor without being too heavy. A light beer will give the batter a lighter flavor and will not overwhelm the taste of the fish. The batter should be thick enough to coat the fish, but not so thick that it is difficult to work with. 

How to make Homemade Beer Battered Fish

Ingredients 

• 1 cup vegetable oil for frying
• 8 (4 ounce) white fish fillet
• kosher salt and pepper to taste
• 1 cup all purpose flour or corn starch
• 2 tablespoons paprika
• 1 egg, beaten
• 1 (12 fluid ounce) can or bottle beer
• lemon

Directions 

To get started, in a large bowl combine your fish batter ingredients: flour, paprika, salt and black pepper.

In another bowl, whisk up an egg and a can of cold beer together.

Dip the pieces of fish in the flour, shake off and then dip fish into the beer batter, letting excess batter drip.

For the best result, place the coated fish into a shallow dish and refrigerate for 30-60 minutes. The cold batter really helps the batter stay on your fish and creates a crispy coating.

When you are ready to cook your filets, heat oil in a heavy pan.

The best way to know when your oil is ready to fry fish is to use a cooking thermometer to measure the temperature. The ideal oil temperature for fish is between 350 and 375 degrees Fahrenheit. If you don’t have a cooking thermometer, you can test the temperature of the oil by dropping a small amount of batter into the hot oil. If the batter immediately bubbles and rises to the top, the oil is ready.

Fry fish in small batches until the crispy batter is golden brown, turning once.

Line a baking sheet with paper towels to soak up excess moisture and excess oil.

Drizzle each piece of fish with a squeeze of lemon and a sprinkle of salt and pepper.

Serve your beer battered fish with lemon wedges, french fries, onion rings or roasted potatoes, coleslaw and a dipping sauce like tartar sauce. 

Check out: Traditional British Dishes

Continue to Content

Homemade Beer Battered Fish

Yield: 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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. 

Print

Ingredients

• 1 cup quarts vegetable oil for frying
• 8 (4 ounce) fillets cod
• salt and pepper to taste
• 1 cup all-purpose flour
• 2 tablespoons paprika
• 1 egg, beaten
• 1 (12 fluid ounce) can or bottle beer
• mayonaise
• sweet chopped relish
• lemon

Instructions

To get started, in a large bowl combine your fish batter ingredients: flour, paprika, salt and black pepper.

In another bowl, whisk up an egg and a can of cold beer together.

Dip the pieces of fish in the flour, shake off and then dip fish into the beer batter, letting excess batter drip.

For the best result, place the coated fish into a shallow dish and refrigerate for 30-60 minutes. The cold batter really helps the batter stay on your fish and creates a crispy coating.

When you are ready to cook your filets, heat oil in a heavy pan.

Fry fish in small batches until the crispy batter is golden brown, turning once.

Line a baking sheet with paper towels to soak up excess moisture and excess oil.

Drizzle each piece of fish with a squeeze of lemon and a sprinkle of salt and pepper.

Serve your beer battered fish with lemon wedges, french fries, onion rings or roasted potatoes, coleslaw and a dipping sauce like tartar sauce. 

Notes

The best way to know when your oil is ready to fry fish is to use a cooking thermometer to measure the temperature. The ideal oil temperature for fish is between 350 and 375 degrees Fahrenheit. If you don't have a cooking thermometer, you can test the temperature of the oil by dropping a small amount of batter into the hot oil. If the batter immediately bubbles and rises to the top, the oil is ready.

What is the best fish for beer battered fish?

There are a few different types of flaky white fish that can be used for beer battered fish, but some of the best options include flounder, cod, haddock or halibut. The light, flaky texture of fresh fish perfectly balances out the heavy, crispy batter. Plus, the mild flavor of the fish pairs well with a variety of beers.

Best Beer for Beer-Battered Fish

The key to making this dish successfully is to choose the right type of beer. A light beer will give the batter a nice flavor without being too heavy. A light beer will give the batter a lighter flavor and will not overwhelm the taste of the fish. The batter should be thick enough to coat the fish, but not so thick that it is difficult to work with. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Sharing is caring!