Beer Battered Fish

This crispy Beer Battered Fish is a must-make for your next fish and chips feast. The flavorful beer batter is perfectly seasoned, and it complements the flaky white fish beautifully.

Ingredients to Make Beer Battered Fish Recipe

Crispy fried Beer Battered Fish can be enjoyed as an entree, tucked into tortillas and transformed into a taco or eaten on toasted rolls as a sandwich. Add some lemon wedges or malt vinegar and a side of coleslaw and it’s a seafood feast. Ingredients to make Beer Battered Fish: (Scroll down for full printable recipe card.)

• Fish – 2 1/2 lbs cod fillets cut into 4×2-inch pieces.
• Beer – One cup of beer for flavor and moisture.
• Flour – All purpose flour and cornstarch form the base of the batter.
• Baking Powder – Adds lift to the batter.
• Seasonings – Salt, black pepper, seafood seasoning i.e. Old Bay or similar, seasoned salt, smoked paprika, garlic powder, onion powder.
• Whole Egg – Beaten egg to dredge the fish.
• Oil – 6-8 cups vegetable oil for frying.

What Beer Makes the Best Fish Batter?

What’s the best beer for battered fish? When it comes to making beer batter, the most important ingredient choice is the beer. Since all beer isn’t created equal, my rule of thumb is much the same as cooking with wine. Choose a beer that you would like to drink. Lagers or pilsners work great.

• Brown Beer: A brown beer, such as Newcastle, will give the batter caramel undertones without the bitter aftertaste.
• IPA: An IPA or pale ale, can be used as well. Choose a quality beer, as the hops can leave a bitter aftertaste. A good choice of pale ale would be Harpoon IPA.
• Stout: If you’re a stout fan, hands down it’s Guinness for the win. Full bodied, slightly sweet and bold.
• Light Tasting Beers: Mass produced beers such as Pabst Blue Ribbon or Coors will give sufficient airiness to the batter, but tend to add a less intense beer flavor. This is perfect for those, who aren’t really looking for the flavor punch of beer from the batter. Each to their own.

How to Make the BEST Beer Battered Fish Recipe

• Heat Oil – Place the oil in a deep pot or dutch oven and heat to 365-370°F.
• Season Cod – Rinse and pat dry the cod fillets. Season lightly with salt and black pepper on all sides. Set aside.
• Dry Ingredients – In a shallow bowl, whisk together flour, cornstarch, baking powder, seafood seasoning, seasoned salt, paprika, garlic and onion powders. Remove 1/3 cup to a separate shallow dish.
• Beer-Egg Mixture – Whisk egg and beer into remaining dry ingredients until fully combined to form batter.
• Dredge the Fish – Dip the coated cod fillet first into the reserved dry ingredients then into the batter allowing any excess to drip off. Carefully lower into the oil.
• Fry – Cook in batches turning as needed until deep golden brown.
• Let Drain – Remove to a paper towel lined sheet pan to drain. Season lightly with additional seasoned salt immediately upon removing from oil.
• Serve – Serve immediately with chips, malt vinegar or tarter sauce.

Tips for Making Beer Battered Fish Recipe

• Kitchen Tools You’ll Need: Dutch oven, dry thermometer, stainless steel spider, whisk, two shallow bowls and sheet pan.
• Begin with Desired Size Fish Portions: You can cut the fish fillets into any proportions you like. Larger pieces may take slightly longer to cook while, bite-size pieces will take less time. Adjust accordingly.
• Best Oil for Frying Fish: The best oil to use for frying beer battered fish is one that won’t add, or change, the flavor of the batter. I like to use vegetable or canola oil. Peanut oil works great, too. Skip the olive oil for this one.
• When to Serve: You can serve for family dinners, entertaining and summer cookouts. If you have a deep fryer that you can take outside or if you have side burners on your gas grill, a fish fry is a fun way to enjoy outdoor cooking.
• Serving Options: You can cut the fish into bite-size portions and serve it with picks as an appetizer. Add a side of tarter sauce or cocktail sauce for dipping. Make fish tacos, a fish sandwich, or serve it with your favorite side dishes as an entrée.

Recipe Variations

• Cod Substitution: I use cod for this recipe, but you can use any flaky white fish such as haddock.
• More Uses for Beer Batter: This beer batter works equally well for onion rings or frying other vegetables.

Storage and Leftovers

• Leftovers: Fried fish is best made and eaten, so it’s not an ideal choice for make-ahead dining. Beer Battered Fish is best fried and eaten fresh. You can store any leftover fish in an airtight container chilled in the fridge for up to 2 days.
• Reheating: Reheat on a sheet pan in a preheated 375°F oven for 5-8 minutes or in a 325°F air fryer until crispy.

Dishes to Serve with Fried Fish

• Air Fryer French Fries are crispy and delicious.
• Cilantro Lime Cole Slaw will add crunch to the menu.
• Classic Hushpuppies are always a winning option to round-out the meal.
• Creamy Easy Mashed Potatoes.
• The family will flip for these Corn Fritters.
• Stovetop Bacon Mac and Cheese.
• Homemade Tarter Sauce.
• Pickled Red Onions from The Kitchn.

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Helpful Kitchen Items:

• Dutch Oven
• Fry Thermometer
• Stainless Steel Spider
• Sheet Pan with Rack