Description
This beer battered fish recipe results in fillets with a shatteringly crisp, golden crust and moist, tender interior. The batter, lightened with cold beer and a perfect amount of seasoning, brings classic pub-style fish fry comfort to your own kitchen. Perfect for serving with lemon wedges and tartar sauce, it’s a crowd-pleaser for weeknights or gatherings.
Ingredients
Units
Scale
For the Fish
- 1 1/2 lbs white fish fillets (cod, haddock, or pollock), cut into portions
For Dredging
- All-purpose flour (enough to lightly coat the fish)
For the Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 cup cold beer (lager or pale ale works best)
For Frying
- Vegetable oil, for deep frying
To Serve (Optional)
- Lemon wedges
- Tartar sauce
- Fresh herbs for garnish
Instructions
- Prepare the Fish: Pat the fish fillets dry using paper towels. Lightly dredge each piece in flour to coat all sides, then set aside on a plate. This step ensures the batter adheres well and the fish turns out extra crispy.
- Make the Batter: In a large mixing bowl, whisk together 1 cup flour, baking powder, salt, paprika, and black pepper. Gradually pour in the cold beer, whisking continuously until you have a smooth, thick batter. Cold beer helps keep the batter light and creates a crispier crust.
- Heat the Oil: Pour vegetable oil into a deep pan or fryer, filling it to at least 2 inches deep. Heat the oil to 350°F (175°C). Use a thermometer to maintain the right temperature for frying.
- Fry the Fish: Working in batches, dip each dredged fish fillet into the batter, allowing the excess batter to drip off. Gently lower the fillets into the hot oil. Fry for 4–5 minutes, using tongs to flip halfway, until the fish is golden brown and crispy on all sides.
- Drain and Serve: Use a slotted spoon to transfer the fried fish to a wire rack or paper towels to drain any excess oil. Serve immediately with lemon wedges, tartar sauce, and a sprinkle of fresh herbs if desired.
Notes
- Keep the beer and batter chilled until ready to use for the crispiest results.
- Do not overcrowd the pan when frying—work in batches for even cooking.
- Different types of white fish work well; choose what’s freshest and best for your preference.
- Serve immediately for the best texture; the batter will soften as it sits.
- Pair with oven-baked fries or a simple green salad for a classic fish and chips experience.
Nutrition
- Serving Size: 1/4 of recipe (about 6 oz fish per serving)
- Calories: 410
- Sugar: 0.8g
- Sodium: 805mg
- Fat: 14g
- Saturated Fat: 2.1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 75mg
