beer batter

This Crispy Beer Batter Fish Recipe has a light and airy coating with tender and flaky fish on the inside!

Crispy Beer Batter Fish Recipe

fish

salt

tsp black pepper

all purpose flour

garlic powder

paprika

egg (lightly beaten)

beer

Canola oil

Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3  inches deep. Heat oil to 375 degrees F.

Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.

To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.

Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist

Golden beer-battered fish with chips

plain flour

cornflour

tsp baking powder

turmeric

milliliters lager beer

water

litre sunflower oil,for frying

fillet sustainable cod, hake

potatoes,Maris Piper

tbsp plain flour

sunflower oil

Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

How to cook homemade perfect beer-battered fish and chips recipe, crispy, golden battered cod, fantastic flavors, simple recipe, great meal with family &amp; friends. The BEST EVER fish n chip recipe!

Traditional Homemade British Beer Battered Fish and Chips, with a classic easy batter recipe for crispy, golden fish

flour,

Vegetable Oil

Teaspoons baking powder

Tablespoons Milk

Olive oil

Tablespoons of fizzy lager

Calculate potatoes

King Edwards, Desiree,Maris Piper all good potatoes for chips

Salt and Malt Brown Vinegar for serving.

If you are using frozen fish, defrost it....

If you are using frozen fish, defrost it. Turn oven on to 150C, 300F, Gas 2. Heat up the oil in your fryer / pan until it reaches 180C / 350F.

Check over your fish for any bones. If...

Check over your fish for any bones. If you have a thick part and thin part of the fish, cut the thin part off as we will cook this separately to avoid over cooking. (see shapes of fish in photo). Pat dry with kitchen paper.

Mix your flour and salt and pepper well...

Mix your flour and salt and pepper well in a shallow dish and cover the fish with the flour and shaking off any loose flour.

Make up the batter. Add all the ingredients...

Make up the batter. Add all the ingredients EXCEPT the beer / fizzy water, and give it a light whisk. Don't worry if there are lumps in the batter. This is good!

Peel and cut the potatoes into chip shapes,...

Peel and cut the potatoes into chip shapes, then rinse and pat dry with a clean tea towel.

The potatoes need to be as dry as...

The potatoes need to be as dry as possible before frying to get them crispy.

Carefully place the chips into the fryer /...

Carefully place the chips into the fryer / pan, and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale colour. You can check if the chips are cooked by using a sharp knife and feeling if it's soft inside.

Take them out of the pan and place...

Take them out of the pan and place on your baking tray for now. We will refry them after the fish to give them a super crisp.

TIP: If you don't have a thermometer, drop...

TIP: If you don't have a thermometer, drop a bit of batter or end of a chip in and

and see if it sizzles to the surface.

Add the fizzy beer or fizzy water to...

Add the fizzy beer or fizzy water to your batter and gently mix it. It should have the consistency of a pouring cream or yoghurt. If it is too thick, add a little of your fizzy liquid.

Increase your oil heat to 180C / 350F...

Increase your oil heat to 180C / 350F ready for the fish. Place a few sheets of kitchen paper in your baking tray. We will use this to place the fish once it's cooked.

We will cook 1 or 2 pieces of...

We will cook 1 or 2 pieces of fish at a time, depends on the size of your pan / fryer. Taking the end of a piece of fish, place it in the batter and coat it well. Take it out of the batter and leave the excess to drip off, say for about 5 seconds. Then gently place it in the hot oil, and cook for 7 - 8 minutes until it becomes crispy and golden brown just like in the photos below. If the batter starts going brown too quickly, turn the temperature down a little.

Place on the kitchen paper then keep warm...

Place on the kitchen paper then keep warm in the oven, whilst you cook the other pieces of fish the same way and add to the oven.

When you've finished cooking the fish, scoop out...

When you've finished cooking the fish, scoop out any bits of batter floating in the pan / fryer.

Return the chips back to the fryer and...

Return the chips back to the fryer and cook for 3 minutes until they are brown and crispy. When done, drain off the excess oil (I use kitchen paper), and arrange, together with the fish on your newspaper & grease proof paper like in the photos below.

Serve whilst still hot and crispy. Sprinkle some...

Serve whilst still hot and crispy. Sprinkle some salt and shake some vinegar on your fish and chips and eat out of the paper with your fingers and ENJOY!

This beer batter recipe is the best out there, yielding a crispy, crunchy golden brown batter that is perfect for battered fish, fried mushrooms, and more! This is a secret recipe straight from one of the best chefs I know!

The Best Beer Batter Recipe

flour

cornstarch

baking powder

onion powder

black pepper

Combine the batter ingredients and mix until smooth batter forms, ensuring that there are no lumps.

To deep-fry,  preheat 2-3 inches of oil in a heavy saucepan to 375 degrees F, or preheat your deep fryer. Line a large plate or platter with paper towels and set aside,

Combine the "flouring" ingredients together in a small bowl.

Dredge the fish filets through the flour mixture first, lightly tapping them to sure there isn't too much flour coating on them.

Proceed to now cover the floured fish filets with the batter until covered with a thick coat of batter.

Place gently into the heated oil.

Cook two at a time in the hot oil, for approximately 4 minutes per side or until a medium golden brown.

Remove and drain the fish on the prepared paper towels.

It looks great with a nice golden color and perfectly crispy. However, the seasoning was certainly
lacking. No flavor.

Delicious better than fish and chips we have had in Maine restaurants we used  Cod instead of Halibut

Definitely a great batter.  I too added more beer and a splash of water.  All beers are different.   We battered dolphin fish🐟 fresh from a deep sea fishing charter.  Delectable 👌

Excellent recipe. I had to add a little more beer to get the consistency right for coating our fish. Once I accomplished the right thickness it clung onto the fish and cooked up nice and crispy. This is the first beer batter recipe I have had success with. Thank you so much for sharing! I will be using this recipe for other deep fry delicacies. I can’t wait to experiment with it!

This recipe is totally the best I have ever made!  I am a grandmother and believe me, I have tried many batter recipes!  This one is light, crispy, flavourful and has the best crunch!  Everyone just loved it!  Thanks very much for sharing!

I use this for fried “Frog legs” and onion rings!! Yummy, I use a New Belgium IPA called Juice Force for a different flavor twist. Sometimes I use a plain light colored ale for a lighter simple batter!

Hi Nancy! I used Canola oil &amp; it worked great!

This recipe is excellent!!!! I made deep fried sole fillets using this AWESOME batter! Tonight I'm making deep fried mushrooms using the same batter. Instructions are easy to follow &amp; create the most crispiest light delicious non greasy batter. Thank you Kitchen Magpie!!

I really enjoyed this recipe.  I surprisingly used it with chicken bites and onion rings.   Whenever I get white fish again, this will be my go to.  Thanks for sharing.

Crispy and delicious beer-battered fish, perfect for a quick and tasty meal.

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The most viewed beer batter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Golden beer-battered fish with chip...

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The most viewed beer batter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine