Description
This Best Beer Batter Fish recipe delivers crispy, golden-brown fried fish with a light and airy batter made from cold beer, flour, and cornstarch. Perfectly seasoned and fried to perfection, it’s a classic dish ideal for a satisfying meal served with lemon wedges, tartar sauce, and malt vinegar.
Ingredients
Scale
For Frying
- Neutral oil (vegetable, peanut, or grapeseed oil), for frying
Fish
- 1 lb (450 g) white fish fillets (cod, haddock, pollock, grouper, mahi-mahi, barramundi, snapper, or similar), cut into 3–4 inch pieces
- Salt and pepper, to season
Batter
- ¾ cup all-purpose flour, plus extra for dredging
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold beer, plus a little extra if needed
Instructions
- Heat the Oil: Pour enough neutral oil into a large, heavy pot or deep skillet to reach about 2–3 inches deep. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C), which is ideal for frying.
- Prepare the Fish: Pat the fish fillets completely dry with paper towels to ensure the batter sticks well. Season all sides of the fish pieces with salt and pepper evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the ¾ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, and ½ teaspoon salt to combine the dry ingredients thoroughly.
- Make the Batter: Just before frying, slowly pour in 1 cup of cold beer to the dry ingredients while whisking continuously until the batter achieves the consistency of thin pancake batter. Do not overmix—some small lumps are okay. Let the batter rest for no more than 10 minutes.
- Dredge the Fish: Lightly coat each fish piece in some extra flour, shaking off any excess. Then dip the floured fish into the beer batter, allowing excess batter to drip off gently.
- Fry the Fish: Carefully lower the battered fish pieces into the hot oil. Fry them in batches, cooking for 4–6 minutes, and turn them once halfway through to achieve even golden brown and crispy coating.
- Drain the Fish: Remove the cooked fish and place it on a wire rack or paper towels to drain any excess oil. Repeat frying the remaining fish pieces, ensuring not to overcrowd the pan at any time.
- Serve: Serve the beer-battered fish immediately while hot, accompanied by lemon wedges, tartar sauce, and malt vinegar for a classic flavor combination.
Notes
- Ensure the oil temperature remains around 350°F (175°C) for optimal frying results and crispy batter.
- Do not overmix the batter to keep it light and airy, which makes the coating crispier.
- Patting fish dry before seasoning prevents soggy batter.
- Use a light, cold beer such as lager or pilsner for the best batter texture and flavor.
- If the batter is too thick, add a bit more cold beer to thin it out to the right consistency.
- Do not overcrowd the pan to maintain oil temperature and crispiness.
