Best Beer Batter Fish Recipe

Beer battered fish recipe made with white fish fillets and cold beer for a light, crispy coating. This fried fish recipe creates golden, crunchy fish that stays tender inside, perfect for homemade fish and chips. Easy beer batter using flour, cornstarch, and baking powder, ideal for deep frying cod, haddock, or pollock. Classic pub-style fried fish served hot with lemon, tartar sauce, and malt vinegar for a simple seafood meal.

This beer batter fish recipe delivers a light, crispy coating with tender, flaky fish inside. Using cold beer and a simple flour-and-cornstarch mixture, the batter fries up golden and airy every time. Perfect for fish and chips or a casual seafood dinner, this recipe works with a variety of white fish fillets and comes together quickly.

Ingredients

• Neutral oil (vegetable, peanut, or grapeseed oil), for frying
• 1 lb (450 g) white fish fillets (cod, haddock, pollock, grouper, mahi-mahi, barramundi, snapper, or similar), cut into 3–4 inch pieces
• Salt and pepper, to season
• ¾ cup all-purpose flour, plus extra for dredging
• ¼ cup cornstarch
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup cold beer, plus a little extra if needed

Instructions

1. Pour enough oil into a large, heavy pot or deep skillet to reach about 2–3 inches deep. Heat over medium-high heat until hot (about 350°F / 175°C).
2. Pat the fish fillets completely dry with paper towels. Season all sides with salt and pepper.
3. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
4. Just before frying, slowly pour in the cold beer while whisking until the batter reaches the consistency of thin pancake batter. Do not overmix; a few small lumps are fine. Let the batter rest for no more than 10 minutes.
5. Lightly dredge each piece of fish in flour, shaking off the excess. Dip into the batter, allowing any excess to drip off.
6. Carefully lower the battered fish into the hot oil. Fry in batches for 4–6 minutes, turning once halfway through, until golden brown and crispy.
7. Remove the fish and transfer to a wire rack or paper towels to drain. Repeat with the remaining fish, making sure not to overcrowd the pan.
8. Serve immediately with lemon wedges, tartar sauce, and malt vinegar.

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Tips

• Keep the beer very cold for the lightest, crispiest batter.
• Make the batter just before frying for best results.
• Use a thermometer to maintain oil temperature around 350°F (175°C).
• Drain fried fish on a wire rack to prevent sogginess.

Variations and Substitutions

• Non-alcoholic option: Use sparkling water or club soda instead of beer.
• Gluten-free: Replace all-purpose flour with a gluten-free flour blend.
• Seasoned batter: Add paprika, garlic powder, or black pepper to the batter.
• Fish choice: Any firm white fish works well in this recipe.

FAQs

Why is my batter not crispy?
The oil may be too cool, or the batter may have been overmixed. Cold beer and hot oil are key.

Can I prepare the batter in advance?
No, the batter should be made just before frying to keep it light and airy.

Can I reuse the frying oil?
Yes, strain and cool it, then store it for future frying.

Serving Suggestions

• Serve with fries for classic fish and chips.
• Pair with coleslaw or a green salad for a lighter meal.
• Add lemon wedges, tartar sauce, or malt vinegar for traditional flavor.

Why You’ll Love This Recipe

• Extra crispy, golden coating
• Tender, flaky fish inside
• Simple ingredients and quick preparation
• Works with many types of white fish