This super crispy Beer Battered Fish recipe will be right at home in a basket of fish n’ chips, or at your next fish fry! When my family visited Ireland after I graduated college, fried fish and chips were my favorite meal that we could find at every restaurant. For our recipe, I coat fillets of cod in a simple beer-infused batter and deep fry it to create the most irresistible crunch on the outside, while keeping fish tender and flakey on the inside.
My husband grew up Catholic, and weekly fish fries during Lent are a tradition that he loved as a kid. I’ve gone to some as an adult, and its such a beautiful time for togetherness, reflection, and good food. So whether you are observing Lent, are trying to recreate a favorite recipe from a trip, or just have a craving for some delicious homemade fried fish, this recipe is a keeper.
What’s in This Beer Battered Fish Recipe?
I love that you only need a few ingredients to make the simple beer batter coating for this fried fish recipe!
- Fish: White fish, like cod or haddock, works best for this recipe.
- Cornstarch: Helps create an ultra-crisp coating on the fish.
- Flour: All-purpose flour thickens the beer batter to a dippable consistency.
- Beer: Choose a light beer, golden ale, pilsner, or lager. Avoid flavored beers, dark beers, and IPAs.
- Oil: We like vegetable oil for frying because it has a high smoke point and a neutral flavor, but canola or peanut oil also works well.
Variations on Fried Battered Fish
While I suggest white fish for this beer battered fish recipe, you can use other varieties such as tilapia, pollock, or catfish. Just ensure they are boneless and cut into serving-sized pieces.
If you prefer a non-alcoholic option for the batter, you can use carbonated water or sparkling water as a substitute for beer. Nonalcoholic beer also works. It will provide a similar light and bubbly texture to the batter.
How to Store and Reheat
To store leftover beer battered fish, refrigerate it in an airtight container. It can last in the refrigerator for up to 2 days. Reheat in a 350°F oven on a wire rack set in a rimmed baking sheet for 10-15 minutes, or in a 400°F air fryer for 5-7 minutes.
How to Freeze
While it’s best enjoyed freshly-fried, you can freeze any leftover beer battered fish. Allow it to cool completely, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or freezer bag for up to 2 months. Reheat directly from frozen, adding a few minutes to the bake or air fry time.
Serving Suggestions
You’ve already got the oil out, so why not try your hand at homemade french fries for beer battered fish and chips? Add a side of coleslaw, some hush puppies, and tartar sauce, and you’re good to go! So yummy and so comforting! You can also serve it in a sandwich or with a fresh green salad for a more simple approach.
Notes from the Test Kitchen
Beer battered fried fish is a recipe that’s surprisingly quick to make, even with no prep ahead of time. I’ve found that it’s best to prepare the batter just before frying to maintain its freshness and bubbliness anyway.
Beer Battered Fish Recipe
Ingredients
- 1 pound white fish fillets such as cod or haddock, cut into 4-ounce servings
- 4 tablespoons cornstarch divided
- 1 cup all-purpose flour
- ½ teaspoon kosher salt plus more for serving
- ¼ teaspoon ground black pepper
- 1 cup cold beer
- 4 cups vegetable oil for frying
- Lemon wedges optional, for serving
- Tartar sauce optional, for serving
Instructions
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Pat the fish fillets dry with paper towels. Season all fish pieces with salt on both sides. Then dredge them in 2 tablespoons of cornstarch until they are fully covered. Set aside.1 pound white fish fillets, 4 tablespoons cornstarch
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In a large, shallow bowl, whisk together the all-purpose flour, remaining 2 tablespoons of cornstarch, salt, and black pepper. Gradually pour in the cold beer while stirring continuously. Mix until you have a smooth and thick batter. The batter should be thick enough to coat the back of a spoon. If the batter is too thick add more beer; if it’s too thin, add more flour. Set aside.1 cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 cup cold beer
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Preheat your oven to 200°F. Set up a wire rack over a baking sheet inside the oven to keep the cooked fish warm while you fry additional batches. In a deep skillet or frying pan, heat vegetable oil to 350°F. Use enough oil to fully submerge the fish pieces, about 1 inch deep.4 cups vegetable oil
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Dip each fish fillet into the batter, ensuring it's fully coated. Allow any excess batter to drip off.
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Carefully place the coated fish fillets into the hot oil one at a time. Fry for about 3-4 minutes per side. The recommended internal temperature for cooked fish is 145°F. You can use an instant-read thermometer to check the internal temperature of the fish. Adjust the cooking time based on the thickness of your fish pieces.
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Use a slotted spoon to remove the fried fish from the oil and place them on paper towels to drain any excess oil. Transfer the fried fish to the wire rack in the oven to keep warm. Repeat with the remaining fish.
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Serve the beer-battered fish hot with lemon wedges and tartar sauce on the side.Lemon wedges, Tartar sauce
Video
Notes
- We highly recommend using a deep frying thermometer to ensure the oil maintains a constant temperature. If the oil is too cold, your fish will turn out soggy. If it’s too hot, the batter will burn while the fish remains raw.
- Nutritional information does not include optional ingredients.
Nutrition
How to Make Beer Battered Fish Step by Step
Season the Fish: Pat 1 pound of white fish fillets dry with paper towels. Season all fish pieces with salt on both sides, then dredge them in 2 tablespoons of cornstarch until they are fully covered. Set aside.
Make the Beer Batter: In a large, shallow bowl, whisk together 1 cup of all-purpose flour, the remaining 2 tablespoons of cornstarch, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Gradually pour in 1 cup of cold beer while stirring continuously. Mix until you have a smooth and thick batter (the batter should be thick enough to coat the back of a spoon). If the batter is too thick, add more beer; if it’s too thin, add more flour. Set aside.
Dredge the Fish: Preheat your oven to 200°F. Set up a wire rack over a baking sheet inside the oven to keep the cooked fish warm while you fry additional batches. In a deep skillet or frying pan, heat 4 cups of vegetable oil to 350°F. Use enough oil to fully submerge the fish pieces, about 1 inch deep. Dip each fish fillet into the batter, ensuring it’s fully coated. Allow any excess batter to drip off.
Fry the Fish: Carefully place the beer-battered fish fillets into the hot oil one at a time, and fry for about 3-4 minutes per side. The recommended internal temperature for cooked fish is 145°F. You can use an instant-read thermometer to check the internal temperature of the fish. Adjust the cooking time based on the thickness of your fish pieces.
Drain and Serve the Fish: Use a slotted spoon to remove the fried fish from the oil and place them on paper towels to drain any excess oil. Transfer the fried fish to the wire rack in the oven to keep warm. Repeat with the remaining pieces of fish. Serve the beer-battered fish hot with lemon wedges and tartar sauce on the side!
More Seafood Recipes To Try
- Bacon Wrapped Shrimp
- Steak and Lobster
- Salmon with Avocado
- Seafood Lasagna
- Brown Sugar Salmon
- Baked Fish Sticks
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