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Crispy Beer Batter Fish Recipe

Crispy Beer Batter Fish Recipe

Crispy beer-battered fish—light, golden, pub-style. Step-by-step with gluten-free swaps, best beers, and pro tips for the ultimate fish fry at home.
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Course: Dinner
Cuisine: British
Keyword: beer battered fish, cod, fried fish, pub style
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Equipment

  • Dutch oven or deep, heavy pot
  • Deep-fry thermometer
  • Wire rack
  • Sheet pan
  • Mixing bowls
  • Whisk
  • Tongs

Ingredients
  

Ingredients

  • 1.5 pounds white fish fillets (such as cod, haddock, or pollock), cut into strips
  • 0.5 cup all-purpose flour, for dredging
  • 1 cup all-purpose flour, for the batter
  • 0.5 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 1 cup cold beer (lager works well)
  • neutral oil for frying (vegetable, canola, or peanut) enough for 2–3 inches of oil in the pot

Instructions

  • Set a wire rack over a sheet pan. Pour 2–3 inches of oil into a Dutch oven and heat to 350°F. Keep the thermometer clipped to the pot to monitor the temperature.
  • Pat the fish very dry with paper towels and cut into even strips (about 1 inch wide) so they cook at the same rate.
  • Place 1/2 cup flour in a shallow dish for dredging. In a mixing bowl, whisk together 1 cup flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper.
  • Pour in the cold beer and whisk just until a smooth batter forms. Do not overmix; a few small lumps are fine. Keep the batter cold.
  • Working in batches, lightly coat fish in the dredging flour, shaking off excess. Dip each piece into the batter, letting extra drip back into the bowl.
  • Carefully lower battered fish into the 350°F oil. Fry in batches without crowding, about 3–4 minutes per side, until deeply golden and the fish flakes easily (internal temperature about 145°F).
  • Transfer cooked fish to the wire rack to drain. Allow the oil to return to 350°F between batches and repeat with remaining fish.
  • Serve hot with fries, lemon wedges, and tartar sauce if you like.

Notes

Keep everything cold for max crunch: use chilled beer and mix the batter just before frying. If the batter feels too thick, whisk in a splash more beer; if too thin, dust in a teaspoon of flour. Maintain the oil at 350°F—too cool and the coating absorbs oil; too hot and it darkens before the fish cooks. For a non-alcoholic swap, use very cold club soda. Best enjoyed fresh; to re-crisp leftovers, heat in a 400°F oven or air fryer for 5–8 minutes.
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