Looking for an crispy and tasty way to fry fish? Look no further than beer batter fish! This simple and flavorful dish starts with a light beer batter that creates a perfect crispy coating for the battered cod, enhancing its delicate flavors and creating a tasty meal everyone will enjoy.
Crispy Beer Battered Fish
When making homemade fried fish, you want to make sure you follow a crispy batter recipe. Nothing beats the crunch each bite brings, light and crispy just like a fish and chip shop! Generously slathered in Tartar Sauce, this recipes a winner!
Why You'll Love This Recipe
- Easy - follow along with my video instructions
- Crispy Fish Batter - the perfect blend of beer with flour and cornstarch making a crispy fish batter
- Adaptable - add extra spices and use this batter for more than just fish
- Cold Beer- need I say more?
Beer Batter Ingredients
This fish batter is so easy to make and you have these ingredients in your pantry. Just mix and you're ready to batter! The batter should be cold, fully cover the fish, but thickly coat. It puffs up when it's fried.
- Flour - regular all purpose flour, makes the crust nice and golden
- Corn Starch - provides the crunch that regular flour won't, method often used in crispy Asian fried recipes
- Salt - classic flavoring, or add spices
- Cold Beer - gotta be cold, which helps batter crisp up when it hits the hot oil
Best Fish for Fish and Chips
Beer Batter Cod is one of the classics when you think of Fish and Chips. Cod is a sustainable fish with healthy stocks, and tastes mild and tender. However there are many types of fish perfect for frying.
- Flake Fillets
How to Make Beer Batter Fish
- Prepare Fish - cut skinless fish fillets into pieces. If fish is too thick, it may need to be cut horizontally be be thinner so it cooks properly and remains crispy. Pro Tip: smaller pieces are crispier.
- Dry Fish - Pat dry with a paper towel, place in the fridge (uncovered) to keep cold and also will try keep the fish dry. Season fish with a pinch of salt.
- Heat Oil - use a heavy based pot, electric deep fryer or a Japanese Deep Frying Pot. Heat oil to 360°F/180°C.
- Prepare Batter - Mix together flour, cornstarch, salt and cold beer. Gently whisk together (5 or 6 seconds) don't over whisk or it will activate gluten impacting the crispiness of the batter
- Coat Fish - cover fish piece in batter, one at a time, allowing excess to drip off for 1 or 2 seconds
- Fry - carefully lower fish in hot oil, frying in small batches and cook for 3-5 minutes until cooked and golden brown. Maintain cooking temperature while frying.
- Drain - remove fish and place on wire baking rack to allow excess oil to drip off, keeping fried fish crispy.
- Serve - The crispy battered fish should remain crispy for about 15 minutes. Serve with Tartar Sauce and enjoy!
Beer Batter Seasoning
Fried fish likes light seasoning, and this recipe is based on the classic salt version, however you can add spices or your favorite seasoning salt.
- ¼ teaspoon Paprika
- ¼ teaspoon Onion Powder or Garlic Powder
- ½ teaspoon Salt and Pepper
Crispy Double Fry Method
You read right, you can double fry your fish to make sure it's extra crispy. While the fish is resting between frying (only a few minutes), surface moisture evaporates, which results in a super crispy second fry.
- Slightly Fry - Heat oil to 360°F/180°C. Fry battered fish pieces until slightly golden (about 2½ minutes).
- Cool - Remove fried fish from the oil and allow to rest for a few minutes.
- Turn Up the Heat - Increase oil temperature to 400°F/200°C. Return fried fish pieces into hot oil and cook for additional 60 seconds.
- Drain - finish on a wire cooling rack and enjoy your super crispy fish!
Leftover Batter Ideas
You will have leftover beer batter, as this recipe will make enough for at least 2½ pounds (1.2kg). However, don't waste any batter, use it to fry extra food for your fish fry. Here are some suggestions for tasty side dishes you can batter and deep fry.
- Raw Shrimp or Prawns (peeled and deveined)
- Red Pepper slices
- Onion Rings
Recipe Tips and FAQs
- Frying Oil - use a neutral frying oil like Vegetable, Canola, Peanut or Sunflower Oil. Avoid frying with Extra Virgin Olive Oil as it negatively impacts the flavor.
- Small Batches - only fry a few pieces of battered fish at a time - the oil temperature needs to be hot and frying too many at the same time impacts temperature, and they will overcrowd and stick together while frying
- Make French Fries - use your deep fryer or heated oil to make fries. Peel and chop potatoes into fry shapes and carefully fry in the oil. Season and serve.
- Non-Alcoholic Batter - the alcohol cooks out when frying but you can switch out beer with fizzy Soda Water or an 0% Alcohol Beer.
- Serve Immediately - the crispiness lasts only about 15 minutes, so time your meal and your side dishes to serve when fish is fried. To keep warm while frying, place in preheated oven 400°F/200°C
- Reusing Oil - it's a great idea to minimise waste by reusing your oil - best for cooking savory foods. Allow to cool and strain through a fine metal sieve (and cheesecloth) and store until ready to use.
- Reheating Beer Battered Fish - use an air fryer! It's the best attempt to recreate the crispiness. Heat air fryer to 360°F/180°C and cook for 5 minutes until hot and crispy. Alternatively use an oven and reheat for about 15 minutes.
Best Beer for Fish Batter
Most beers work great when making a beer batter, but avoid dark stouts, black beers and porters. Keep it lighter in color like Pale Ales or Lagers, it won't make a huge difference in the flavor of the batter.
How Do I Know Fish is Cooked?
Fish is cooked when it is opaque, separates and flakes easily with the internal temperature is 145°F/63°C. Use a stick thermometer to check temperature.
Can I Use Frozen Fish?
Yes. While fresh is best, frozen fish works great, is economical and your probably have some in your freezer. Fully defrost fish in the fridge the day before you are ready to use. Frozen fish releases a lot of water as it defrosts. Pat dry with a paper towel until dry before frying.
What to Serve with Fish and Chips
- Air Fryer Potato Wedges
- Pub Style Fried Chips or Steak Fries
- Classic Coleslaw (KFC style)
- 7 Bean Salad
- Asian Coleslaw
Sauce for Fried Fish
Fish and Chips wouldn't be complete without smothering the fish in sauce. Homemade Tartar Sauce is always a family favorite, but here are some variations.
- Sweet Thai Chili Sauce
- Mango Chili Sauce
- Creamy Sweet Chili Sauce
- Yogurt Garlic Sauce
- Thousand Island Dressing
- Creamy Honey Mustard
- Sriracha Mayo
Homemade Beer Batter Fish, just like they make in a Fish and Chip shop or pub. Golden fried cod, covered in a crispy and crunchy coating. Delicious, economical and a simple dinner the whole family will enjoy. Bon Appetit! Приятного аппетита!
- heavy pot, electric deep fryer or Japanese Tempura Fryer
- 1 can beer (1½ cups, or 12oz, or 355ml)
- 1 cup flour
- ½ cup corn starch
- ¼ teaspoon salt
- 4 cups oil
- 1½ pounds cod or white fish
- Defrost fish if needed. Cut skinless fish fillets into pieces. If fish is too thick, it may need to be cut horizontally be be thinner so it cooks properly and remains crispy.
- Pat dry with a paper towel. Season fish with a pinch of salt.
- Start heating oil to 360°F/180°C.
- Prepare batter by mixing flour, cornstarch, salt and cold beer. Gently whisk together (5 or 6 seconds) don't over whisk or it will activate gluten impacting the crispiness of the batter.
- Coat fish pieces in batter, one at a time, allowing excess to drip off for 1 or 2 seconds.
- Carefully lower fish in hot oil one at a time. Fry in small batches and cook for 3-5 minutes until cooked and golden brown. Maintain cooking temperature while frying.
- Remove fish and place on wire baking rack to allow excess oil to drip off, keeping fried fish crispy. Serve immediately with Tartar Sauce.