This simple crispy beer-battered fish recipe delivers restaurant-quality results with an incredibly light and puffy coating and flaky tender fish. Perfect with fries and dipping sauce for the ultimate fish and chips experience! This dish makes the ideal snack or weeknight dinner for family or friends.
Why use beer batter?
Fried fish was introduced in the 17th century by Jews who settled in England. They prepared the fish by coating it in flour and dipping it in a batter, usually made with flour and, beer or water.
If you are a non-beer drinker like me, don’t worry as you won’t even know that beer was used in this recipe! Using beer in the batter makes it light and airy resulting in a super crispy coating because it is loaded with carbon dioxide and foaming agents. Due to the carbonation and yeast content of the beer, it puffs up when deep-fried. Gone are the days of soggy fried fish! With this recipe, you will have perfectly crisp fried fish every time. And to make it even more perfect, pair it with super easy mojo potatoes or chili cheese fries.
What type of fish is best for frying?
You may use any white fish, such as cream dory, cod, snapper, haddock, bass, or tilapia. These white fish fillets have firm flesh, are mild-flavored, and are often slightly sweet. Avoid using delicate fish like flounder and oily fish like salmon as it becomes too heavy and may not give you that crispy texture. Also, avoid using tuna or marlin as they dry out too quickly.
Ingredients for Crispy Beer-battered Fish
- Fish fillet – choose fish fillets that are shiny and bright. It should not have any discoloration or darkening around the edges. If fresh is not available, you may use frozen. Make sure to thaw it before using it.
- Salt and Pepper - For a tasty and well-seasoned fish.
- Lemon or calamansi juice – brightens the flavor and neutralizes any fish odor.
- Beer – I used lager beer for this recipe, but any pale-colored beer will work.
- Flour + Cornstarch – the combination of these two gives the coating its beautiful crunchy, golden exterior.
- Baking powder - this gives the batter an airier texture when fried.
- Oil – Canola or corn oil are some of the most popular oils for deep frying. But you may also use vegetable oil or peanut oil.
Other Delicious Appetizers
Cooking Tips
- Pat the fish dry with paper towels before coating it. This will eliminate any excess moisture that could make fish soggy.
- The key to the crispy batter is to use ice-cold beer! Use beer that has been in the fridge for at least 2 hours. Do not add ice to the beer!
- To keep the batter cold, you may refrigerate it while not in use or place an ice bath underneath the bowl of batter.
- Allow the batter to rest and sit for at least 5-10 minutes before using it. Letting it sit activates the batter and is what helps it puff up when it fries.
- Before adding the beer-battered fish, make sure the oil is hot to prevent the fish from absorbing too much and becoming mushy. The ideal oil temperature is between 350 and 375°F (180-190 °C).
- If you do not have a thermometer, the easiest method is to dip the end of a wooden spoon or chopstick into the oil. Your oil is ready for frying when you observe lots of bubbles forming around the wood and starting to float up. The oil is too hot if it is vigorously bubbling; let it cool down and recheck the temperature.
- Don't overcrowd the pan when frying. This could cause the oil's temperature to drop. Overcrowding them may result in uneven cooking. Cook battered fish in batches.
- Drain the fried beer-battered fish on a wire rack to remove excess oil and to keep it crispy.
Recipe Video
Serving and Storing Notes
Serve Crispy Fried Battered Fish while still warm. Serve it with traditional chips or fries on the side and some lemon wedges. You could also prepare some dipping sauces like tartar or garlic sauce.
Let leftovers cool completely before storing them in a paper towel-lined airtight container. Keep in the fridge for up to 3 days or freeze for a month.
You may reheat your Crispy Battered Fish using an oven or air fryer.
Oven reheating:
Preheat your oven to 350°F (180°C).
Arrange the fish on a wire rack over a baking sheet.
Place in the oven for about 8-10 minutes until warm.
Air fryer:
Set the temperature to 350°F (180°C).
Arrange the fried fish in the basket in a single layer.
Heat for about 6-8 minutes, turning halfway.
Printable Recipe
Crispy Beer Battered Fish Recipe
Ingredients
FISH and MARINATE:
- 1 pound fish fillets like cream dory or cod cut into 1.5x3-inch batons
- ½ teaspoon salt adjust to taste
- ¼ teaspoon white ground pepper
- 2 tablespoons lemon or calamansi juice
BATTER:
- ½ cup + 2 tbsps flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt adjust to taste
- 1 cup ice cold lager beer (pale pilsen)
FOR FRYING:
- ¼ cup cornstarch for dredging
- 1-2 cups canola or corn oil for deep frying
FOR SERVING:
- Lemon wedges
- French Fries
- Dip like Tartar Sauce or Garlic Sauce
Instructions
- 1 pound fish fillets like cream dory or codIf using frozen fish, make sure it is properly thawed and no longer frozen. Pat dry the fish with a paper towel.
- ½ teaspoon salt, ¼ teaspoon white ground pepper, 2 tablespoons lemon or calamansi juicePlace the fish slices in a bowl or plate and season with salt, pepper, and lemon or calamnsi juice.
- 1-2 cups canola or corn oilHeat enough oil for frying, about 2-3 inches, in a wok or deep pan.
- ½ cup + 2 tbsps flour, ½ cup cornstarch, ½ teaspoon salt, 1 teaspoon baking powder, 1 cup ice cold lager beerWhile oil is heating up, sift together the flour, cornstarch, and baking powder in a bowl. Add the salt and mix. Add the cold beer and whisk just until blended. Do not overmix, it will be a thin batter. (Remember to keep the batter cold.)
- Check if the oil is hot enough by dipping a chopstick, it should bubble immediately.
- ¼ cup cornstarchTake a piece of fish fillet and dredge it in cornstarch covering both sides then dip it in the batter and then deep fry in the hot oil. Deep fry the meat in batches if needed, do not overcrowd. Turn them several times using a slotted spoon to achieve even cooking. Cook until golden brown.
- Remove cooked fish fillet using a slotted spoon or tongs and place them on a wire rack. Cook the rest.
- Lemon wedges, French Fries, Dip like Tartar Sauce or Garlic SauceServe with lemon wedges, fries and dip.
Bebs says
This recipe will not disappoint! Real crispy, light breading, and tender, juicy fish fillet!