Beer Battered Fish Recipe: The Crave-worthy Classic with Unforgettable Crunch

Beer battered fish has its roots in traditional British fish and chips. Over time, it has been embraced worldwide, with each region adding its unique twist.

The combination of beer and batter not only adds flavor but also creates an incredibly crispy texture that’s hard to resist. Imagine biting into a piece of crispy beer battered fish: golden and crunchy on the outside, tender and flaky on the inside.

However, making the perfect ​battered beer fish requires the right ingredients, techniques, and the ideal recipe. Are you ready to master this timeless dish? Let’s prepare!

Ingredients and Kitchen Essentials for Beer Battered Fish

Gather the ingredients and kitchen essentials mentioned below; you'll be well-prepared to create a delightful and crispy fried fish that's sure to impress:

Ingredients

1. Fish: Opt for white, flaky fish like cod or haddock for the best results. 

2. Batter:  
  • 1 cup all-purpose flour 
  • 1 cup cornstarch 
  • 1 tsp baking powder 
  • 1 tsp salt 
  • 1 bottle (12 oz) cold beer 
  • Optional: paprika, garlic powder, or cayenne pepper for extra flavor 
3. Additional/Optional Ingredients: 
  • Lemon wedges 
  • Tartar sauce for serving 

Kitchen Essentials

  • Mixing Bowls: For combining batter ingredients. 
  • Whisk: To mix the batter for a smooth consistency. 
  • Deep Fryer or Large Pot: For frying up the fish to crispy perfection. 
  • Thermometer: To make sure the oil reaches the ideal temperature of 350°F (175°C). 
  • Tongs or Slotted Spoon: To safely remove the fish from the hot oil. 
  • Paper Towels: To drain extra oil from the fried fish. 
  • FryAway Deep Fry: FryAway Deep Fry is for the eco-friendly disposal of used cooking oil. FryAway magically transforms leftover oil into solid waste for easy cleanup.

How To Make Crispy Beer Battered Fish? 

Here is the crispy beer battered fish recipe. Follow these steps and make yourself the most delicious and pristine dish: 

1. Prepare the Fish 


Clean and debone your fish fillets, then pat them dry with a paper towel. Cut the fillets into portions about 4-6 inches long.

2. Mix the Batter 
In a large mixing bowl, whisk together: 

  • 1 cup of all-purpose flour 
  • 1 tsp of salt 
  • 1 cup of cornstarch 
  • 1 tsp of baking powder 

Gradually pour in a 12 oz bottle of cold beer while whisking continuously until the batter is smooth and free of lumps. For additional flavor, you can mix in spices like garlic powder, paprika, or cayenne pepper.

3. Heat the Oil  

Pour sufficient oil into a deep frying pan or pot to submerge the fish completely. Warm up the oil to 350°F (175°C). Use a thermometer to ensure the temperature is accurate.

4. Dip and Fry 

Dip each fish fillet into the batter, letting any excess drip off. Carefully plunge the fish into the hot oil. Fry in batches to avoid overcrowding in the pan. Cook for 3-4 minutes on each side or until golden brown and crispy.

5. Drain and Serve 

Once the fish is crispy and golden, remove it from the oil and let it rest on a wire rack or paper towel to drain any excess oil. Serve with tartar sauce or lemon wedges on the side, or go traditional with malt vinegar.

6. Use FryAway 

  • After frying, sprinkle FryAway into the hot oil and stir to dissolve.
  • Allow the oil to cool and solidify.

Additional Tips for Perfect Beer-Battered Fish

By following these additional tips, you'll elevate your crispy beer battered fish to perfection, ensuring a delightful crunch and succulent flavor every time.

Choosing the Right Beer 
Selecting the right beer can significantly impact the flavor and texture of your batter. For a light and crisp batter, try using Pale Ale or Lager. These beers add a subtle, malty sweetness and help create a light, airy texture.


Oil Temperature
Maintaining the right frying temperature is crucial. The oil should be consistently at 350°F (175°C). Use a thermometer to ensure accuracy. Too hot, and the batter may burn while the fish cooks through; too cool, and the batter will absorb too much oil, becoming soggy.
  • Use cold beer straight from the fridge for the batter. The cold temperature helps create a crispy coating.
  • Avoid overcrowding the pan when frying. Fry in batches to ensure the oil temperature remains stable and the fish cooks evenly.
  • For an extra-crispy batter, let the batter rest for 10-15 minutes after mixing before dipping the fish.

Nutritional Information ​​of Beer Battered Fish​ (per 100g serving)

Not that we’re counting, but for those who are, here is an approximate breakdown based on common nutritional data.  

  • Calories: 200-250 kcal 
  • Total Fat: 12-14g 
     - Saturated Fat: 2-3g 
     - Trans Fat: 0g 
  • Cholesterol: 30-50mg 
  • Sodium: 300-350mg 
  • Total Carbohydrates: 12-15g 
     - Dietary Fiber: 0.5-1g 
     - Sugars: 0.5-1g 
  • Protein: 10-15g 

There you have it – a simple, delicious, crispy beer battered fish recipe! 

It’s easy to make and sure to please. Don’t forget to use FryAway for a mess-free cleanup! Try this beer battered fish recipe today and enjoy the crispy, flavorful goodness.


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