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Crispy Beer Batter Fish Recipe

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Crispy beer batter fish is a pub-style favorite featuring tender white fish fillets coated in a light, golden beer batter and deep-fried until crunchy. Perfect with fries, tartar sauce, and lemon wedges.

Ingredients

  • 4 white fish fillets (cod, haddock, tilapia, or pollock)
  • 3/4 cup all-purpose flour, plus extra for dusting
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder or paprika (optional)
  • 3/4 cup cold beer (lager or pale ale preferred)
  • Vegetable oil, for deep frying
  • Lemon wedges, for serving
  • Tartar sauce or dipping sauce of choice

Instructions

  1. Pat fish fillets dry with paper towels and lightly season with salt and pepper.
  2. In a bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and optional spices.
  3. Slowly whisk in cold beer until batter is smooth and slightly thick. Let rest for 10–15 minutes.
  4. Heat oil in a deep skillet or pot to 350°F (175°C).
  5. Lightly dust each fish fillet with flour, shaking off excess.
  6. Dip fish into beer batter, coating fully, then carefully lower into hot oil.
  7. Fry in batches for 4–5 minutes per side or until golden and crisp.
  8. Remove and drain on a wire rack or paper towels.
  9. Serve immediately with lemon wedges and tartar sauce.

Notes

  • Use cold beer for the crispiest batter.
  • Dry the fish thoroughly and lightly flour it to help the batter stick.
  • Do not overcrowd the frying pan; fry in batches to maintain oil temperature.
  • Serve immediately for best texture and crunch.
  • Store leftovers in the fridge and reheat in an oven or air fryer.

Nutrition

Find it online: https://thefamilycooking.com/crispy-beer-batter-fish-recipe/