Beer Batter Fish
Enjoy crispy, flavorful beer-battered Cod with this easy, delicious recipe! Homemade beer battered fish is a simple dinner that's crispy on the outside, succulent and juicy on the inside. Fish and Chips is a classic pub favorite.
Servings 4 people
Equipment
- heavy pot, electric deep fryer or Japanese Tempura Fryer
Ingredients
- 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
Instructions
- 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.
Video
Notes
If using the double fry method, Fry battered fish pieces until slightly golden (about 2½ minutes). Remove fried fish from the oil and allow to rest for a few minutes. Increase oil temperature to 400°F/200°C. Return fried fish pieces into hot oil and cook for additional 60 seconds. Allow oil to drain from fish on a wire cooling rack.