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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.

Beer Battered Fish

Easy 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. How to do you make Beer Battered Fish: (Scroll down for full printable 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 for 6-8 minutes total turning as needed until deep golden brown.
  • Remove to a paper towel lined sheet pan to drain. Season lightly with additional seasoned salt immediately upon removing from oil.
  • Serve immediately with chips, malt vinegar or tarter sauce.
Step-by-step preparation images and ingredients for fried fish

How to Make the BEST Beer Battered Fish Recipe

  • Ingredients you’ll need to make homemade Beer Battered Fish: Cod fillets cut into 4 x 2-inch pieces, salt, black pepper, all-purpose flour, cornstarch, baking powder, seafood seasoning i.e. Old Bay or similar, seasoned salt, smoked paprika, garlic powder, onion powder, large egg, beer and vegetable oil for frying.
  • Kitchen tools you’ll need: Dutch oven, dry thermometer, stainless steel spider, whisk, two shallow bowls and sheet pan.
  • How to Choose the Right Beer for Fish and Chips
  • 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.
  • If you’re a stout fan, hands down it’s Guinness for the win. Full bodied, slightly sweet and bold.
  • 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.
  • A brown beer, such as Newcastle, will give the batter caramel undertones without the bitter aftertaste.
  • 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.
  • I use cod for this recipe but, you may use any flaky white fish.
  • This beer batter works equally well for onion rings.
  • You may 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.
  • Fried fish is best made and eaten so, it’s not an ideal choice for make-ahead dining. If you have a deep fryer you can take outside or burners on your gas grill, a fish fry is a fun excuse to enjoy outdoor cooking.
  • The best oil to use 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.
  • Beer Battered Fish is best fried and eaten fresh.
Beer Battered Fish and chips with tarter sauce on a platter

Dishes to Serve with Fried Fish

Flaky fried fish with french fries and tarter sauce

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Helpful Kitchen Items:

Beer Battered Fish

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course, seafood
Cuisine: American, Southern
Keyword: beer-batter-fish, beer-battered-fish, fried-fish-recipes
Servings: 8 servings
Calories: 554kcal
Author: Melissa Sperka

Ingredients

  • 2 – 2 1/2 lbs cod fillets cut into 4 x 2-inch pieces
  • 1/4 tsp salt adjust to taste
  • 1/4 tsp black pepper adjust to taste
  • 1 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp seafood seasoning i.e. Old Bay or similar
  • 1/2 tsp seasoned salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 large egg beaten
  • 1 cup beer
  • 6-8 cups vegetable oil for frying

Instructions

  • Place the oil in a deep pot or dutch oven and heat to 365-370°F.
  • Rinse and pat dry the cod fillets. Season lightly with salt and black pepper on all sides. Set aside.
  • 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.
  • Whisk egg and beer into remaining dry ingredients until fully combined to form batter.
  • 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.
  • Cook in batches for 6-8 minutes total, turning as needed until deep golden brown. Have nearby a pan lined with paper towels to drain. Season lightly with additional seasoned salt immediately upon removing from oil.
  • Serve immediately with chips, malt vinegar or tarter sauce.

Nutrition

Serving: 1serving | Calories: 554kcal | Carbohydrates: 20g | Protein: 48g | Fat: 30g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 367mg | Potassium: 1148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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