This beer battered fish recipe will transport you to the streets of England with a flavorful beer batter that crisps to perfection.
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Fried fish recipe
When it comes to fried foods, there are two foods that go hand-in-hand: Fish and Chips. When I traveled to England, finding fabulous fish and chips was right up there with seeing Stonehenge and Big Ben.
On my first trip, I found a hole-in-the-wall restaurant near the White Cliffs of Dover. They served us a cod filet so big it didn’t even fit on the plate.
The secret to the masterpieces is frying the mild white fish in a beer batter made with beer, flour and seasonings.
The carbonation in beer helps the batter rise and become light and airy during the frying process. The maltiness from the beer also adds a depth of flavor.
For my crispy beer batter fish recipe, I decided to use cod filets, which are white flaky pieces of fish traditionally used in many fish and chips recipes. For the beer, I chose a light beer, but you can use any type of beer you like.
Then, I deep fried each piece of fish in canola oil until golden brown and crispy. Serve with some French fries (pommes frites) for the perfect English meal.
Beer Battered Fried Fish
Ingredients
- 2 lbs cod filets
- 1 1/2 cups flour
- 1 bottle beer, 12 oz
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp Tony's Creole Seasoning
- Canola Oil
Instructions
- Season: Cut the cod filets into strips. Season both sides with the salt, pepper and Tony's. Dust both sides with flour.
- Mix: Mix the beer and flour in a large bowl.
- Heat Oil: In a large frying pan, heat about 1-inch of oil to 350F degrees.
- Dredge: Dip the filets into the batter and shake off any excess. t
- Fry: Slowly dip the filets into the hot oil. Fry for 4-5 minutes, until golden. Flip and fry 3-4 minutes, until golden.
- Serve: Remove to a paper towel-lined pan to drain and season with salt. Serve with malt vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for beer battered fish
- Cod Filets: Found in the seafood section, at your local butcher or online. Cod has a mild flavor with a flaky texture, making it perfect for fish and chips.
- All-purpose flour: Found in the baking aisle. Coats the fish, creating a crispy and golden exterior during frying.
- Beer: Creates a light and airy batter, adding flavor and enhancing the crispiness. Use whatever kind of light beer you like, such as a pale ale.
- Kosher Salt, Tony’s, Black pepper: Adds a savory, salty and mildly spicy flavor profile to the batter.
- Canola Oil: Used for deep frying, ensuring the fish and chips achieve a crispy coating. Use any kind of neutral oil with a high smoke point, such as vegetable oil, avocado oil or peanut oil.
Substitutions: If you can’t find cod, haddock or tilapia would work also. If you don’t have Tony Chachere’s Original Creole Seasoning, feel free to use a blend of cayenne pepper, garlic powder and onion powder.
See the full recipe card for servings and a full list of ingredients.
How to make beer-battered fish
- Season: Cut the cod filets into strips. Season both sides with salt, black pepper and Tony’s. Dust both sides with flour.
- Mix: Make the beer batter by mixing the cold beer and flour in a large bowl.
✔️ PRO TIP
Use digital meat thermometer like a Thermapen ONE to check the temperature of the oil.
- Heat Oil: In a large frying pan or cast iron skillet, heat about 1-inch of oil to 350F degrees.
- Dredge: Dip the filets into the fish batter shaking off any excess batter.
- Fry: Slowly dip the filets into the grease. Cook for 4-5 minutes, until golden. Flip and fry for 3-4 minutes, until golden brown.
- Serve: Remove the fish filets from the hot oil and drain on a pan lined with paper towels. Season with salt. Serve with malt vinegar and lemon wedges.
How to serve beer battered fish
My favorite way to serve up crunchy beer battered fish is with a side of pommes frites and tartar sauce, just like English do.
You can also pile the fried fish onto tortillas with slaw, cilantro and lime juice to make fish tacos.
Storage
Leftover beer battered fish can be stored in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 3 months. If you reheat it in the microwave, it will get soggy. It’s best to reheat it in an air fryer or oven.
Frequently Asked Questions
For crispy beer battered fish, there are a couple of ways you can reheat leftovers.
Oven Method:
Turn your oven to 375F.
Place leftover fish on a baking sheet.
Bake for 10-15 minutes.
Air Fryer Method:
Turn your air fryer to 400F.
Place fish inside the air fryer basket.
Air fry for 3-4 minutes, flipping halfway through.
The carbonation in beer creates bubbles, resulting in a lighter and crispier batter when it interacts with the other ingredients. The alcohol in beer also evaporates during cooking, leaving behind a distinctive flavor that compliments the dish. Additionally, the yeast in beer contributes to the batter’s rise, resulting in a more tender and fluffy texture.
Yes. Feel free to add more or less beer, depending on how thick you want the batter. I recommend just thick enough to coat the fish but not runny enough to where it’s sliding off. It should resemble pancake batter.
More fish recipes
- Orange Habanero Fish en Papillote with Orange Garlic Wild Rice
- Grilled Chilean Sea Bass Fish Tacos
- Coconut Milk Poached Cod with Spinach and Fresno Peppers
