beer battered fish

Beer-Battered Fish is crispy, golden fish-and-chips at its best. There's nothing super crazy about this recipe, but when you do it right, it's absolutely perfect. For optimal crispiness, here's what to remember.

Beer-Battered Fish

c. all-purpose flour

Kosher salt

tsp. Old Bay seasoning

(12-oz.) bottle lager (such as Harp's)

egg,

cod,

black pepper

Vegetable oil,

Lemon wedges,

It's too much! Too messy and too time consuming.

I cook fish and chips and seafood for a living and totally agree about the draining, always use a wire rack. As for the seasoning of the fish, try a little dried dill and parsley with salt and pepper after drying the fish and before flouring and battering, oh and I use self rasing flour instead of all purpose flour, I find it adds to the crispy factor. And yes, turn the fish when frying to get an even distribution of heat from the oil across the batter surface. Enjoy!!!!!

Great recipe.  I followed directions exactly.  The batter was very good.  I used Kona brewery Lager.

This recipe turned out awesome. We had some very hearty cuts of fish so the cook time was a little longer approximately 12 to 15 minutes flipped halfway through had them golden brown. Batter withstood malt vinegar and hot sauce with no problem. My family thanks you!! I used Corona this time but plan to use Guinness next time.


***UPDATE***03/04/21
Made this again with Guinness and it turned out even better! The stout gave it that true pub fish taste. Amazing!!

Super yummy and very easy to make. Absolutely scrumptious!

and the CHIPS?
Change the recipe name. :(

Tried this and it was delicious! Batter was not too thick and super flavourful. I didn’t have Old Bay but I used paprika, ground mustard, salt, pepper and cayenne.

This was the worst recipe.. and I ama HUGE fan of Delish.. I use it all the time.. and being southern is being able to fry fish.. I have done many times before.  I'm not sure what happened.. but definitely will not use rhis again!

Used this recipe for fish tacos using cod. Really delicious. Wish I knew about the wire rack tip instead of paper towels but it was still very very good. Will make this again for tacos.

Yumm! Perfect batter, fluffy & crispy & golden, looked beautiful. This was my 1st  time frying fish with a beer batter & it was spot on. Very easy as well.

https://streaming.hearstdigitalstudios.com/2700f52e-4659-474d-ba8e-777be10dcf75/video_rover_16x9_1080p_hd_1551716052_20162.mp4

Fried catfish is an easy recipe that anyone can make. You just need to give yourself enough time to let the fish brine in the buttermilk and hot sauce mixture.

The Secret To The Best Fried Catfish: A Spicy Buttermilk Brine

Recipe video above. This makes a light, crispy fish batter like you&#039;ve never had before! Stays crispy for a good 15 - 20 min, though my fish disappears long before that.The yeast and carbonation in beer makes the batter puffy just like you get at good fish &#039;n chip shops. Meanwhile the rice flour + shock of ice cold batter hitting the hot oil makes it super crispy. Normal wheat flour doesn&#039;t cut it – the batter goes soggy within minutes!You can&#039;t taste the beer at all, and the alcohol gets cooked out. Crispy Seasoned Chips pictured - recipe coming soon. Cooks WITH the fish – handy!

Crispy Beer Battered Fish

fish

rice flour ((Note 2))

plain/all purpose flour

rice flour ((makes it super crispy, Note 2))

1¼ tsp baking powder

salt

beer

Tartare Sauce

Lemon Wedges

Dry &amp; cut fish: Pat fish dry using paper towels or a tea towel. Cut into 7 x 3cm / 3 x 1¼&quot;  batons, or larger fillets if you prefer. If you have very thick fillets, cut in half horizontally (Note 1)

Dusting bowl: Place ¼ cup rice flour in a shallow bowl.

Heat oil: Heat 6cm / 2&quot; - 3&quot; oil in a large heavy based pot over medium high heat to 190°C/375°F.

Salt &amp; dust:  While oil is heating, sprinkle 3 or 4 pieces of fish with a pinch of salt, then coat in rice flour and shake off excess. You can leave them like this for up to 10 minutes.

Cold batter: Just before cooking, whisk together the flour, rice flour, baking powder and salt. Add very cold beer into the batter and whisk just until incorporated evenly into the flour. Do not over-mix, do not worry about flour lumps (Note 4). It should be a fairly thin batter but fully coat the back of a spoon. If too thick, add beer 1 tsp at a time.

Dredge fish: Dunk a piece of fish in the batter, the let the excess drip off very briefly.

Fry 3 minutes: Carefully lower into oil, dropping it in away from you, one piece at a time. Don&#039;t crowd the pot; fry in batches. Fry for 3 minutes, flipping after about 2 minutes, until deep golden.

Drain: Drain on paper towels. Repeat with remaining fish. Serve hot! However it will stay crisp for 15 - 20 minutes. (Note 5 for larger batch cooking).

Serve with Tartare Sauce, lemon wedges and a leafy green salad on the side dressed with a classic vinaigrette. Easy single-fry-ultra-crunchy chips coming soon! In the meantime, use oven baked wedges!

Baha Fish Taco Bowls made with beer-battered cod, cilantro lime rice, Mexican pinto beans, Mexican Slaw, avacodo and chipotle mayo! (Fish takes 20 minutes but sides take longer!)

Baja Taco Bowls! 

lb wild cod (or raw peeled shrimp,

AP flour, spooned and leveled (or GF flour blend)

garlic powder

chili powder

cumin

smoked paprika

oregano

Lime Rice

Mexican Pinto Beans

Black beans

Mexican Slaw

Chipotle Mayo or Creamy Avocado Sauce

Pickled red onions

Queso fresco cheese (optional)

Hot sauce

Prepare any of the Baja Bowl Ingredients you want. (It is best to do this ahead)

Cut fish

Make the Batter

Pour 1/2 cup beer into a medium bowl. Whisk in the all spices and salt. Slowly whisk in the flour. If you&#8217;d like a looser or thinner batter, add a little more beer.  Place the fish in the batter coating all sides.

Heat oil in a skillet over medium heat, until very hot, smoking hot (350 F) or sizzles when you drop a little batter in. Carefully place the battered fish in the oil, watching out for splatter. Cook 3 minutes or until fish naturally releases from the pan (it will release when crispy and golden) then carefully turn it over. Lower heat to LOW. Cook until this side is golden, crispy and fish is cooked through, another 3-5 minutes.  Place on a paper towel lined plate, to blot the oil while you plate up the bowls. (You could also keep these on a wire rack in a 300 F oven, until ready to serve, so they stay crispy.)

Create the base of the bowls with warm beans or rice or both, add veggies, avocado and/or slaw. Top with fish. Serve with limes and chipotle Mayo or hot sauce.

Absolutly delicious.  Family gobbled it up.

New favorite. Used canned beans and made the rice, slaw and chipotle mayo. TASTY.

Yummy!  Made it with swai, accompanied with black beans, avocado, carrots and cucumbers.  Delicious breading

I've made this twice now and it's such a hit with my family. The flavors are amazing and the fish cooks perfectly. It's a household favorite now. Thank you!

Made this with cod and it was very good. Have you ever tried this beer batter with boneless chicken breast pieces. I think you would have to cook it longer but not sure if it would work

I have made this receipt twice now and I'm really struggling with the frying part. It keeps sticking to the pan and I lose my tasty beer batter or if I manage not to stick the fish then the fish is a little soggy. It all still tastes good but it's not the crispy fish I'm looking for. Do you have any suggestions?

Beer battered fish is a tasty main recipe whose batter is made with beer. The carbonation creates light, puffy, crispy fish on the outside that's tender, juicy on the inside.

Beer Battered Fish: the tasty recipe for crispy, puffy battered cod

cod fillets, cut into pieces, 3

self-rising flour, 160 g (1 cup)

Baking powder, 1 g (1/4 tsp)

Rice flour, 20 g (2 tbsp)

lager-style beer, 250 ml (1 cup)

Vegetable oil

In a bowl mix self-rising flour, rice flour, and baking powder. Refrigerate until ready to use.

Pat the cod pieces as dry as possible and sprinkle them with some salt.

Heat oil in a frying pan to 190°C/375°F. Pour beer into the flour mixture and whisk to obtain a thick batter.

Lift cod pieces out, one by one, and let excess drip off.

Fry fish in batches for 3-4 minutes or until golden.

Light and crispy Beer Battered Fish prepared the traditional way! To make the batter ultra-crispy, the water is replaced with beer for better texture and flavor.

Beer Battered Fish

Oil (for frying)

(60 grams) all purpose flour

(120 grams) all-purpose flour

baking powder

salt (divided)

(250 milliliters) beer (cold)

tartar sauce

chips or fries

lemon wedges

If using frozen fish, thaw completely. Season the fish with salt, and let it sit for at least 20-30 minutes (up to 1 hour) on a wire rack or paper towels in the fridge. This will help to extract the moisture from the fish and make it firmer for crispy fish.

Make the dredging flour. Combine flour with salt and pepper. Set aside.

Make the batter: In a large bowl, whisk the flour with baking powder, salt, pepper, and cold beer. The consistency of the batter must be the same as heavy/double cream (add more liquid or flour if needed to achieve this). Make sure not to over mix the batter.

Dredge the fish in seasoned flour and shake off any excess flour. It&#39;s important to get rid of any excess flour to get the right texture.

Heat the oil in a cast-iron pot with a kitchen thermometer, or in a deep fryer until it reaches 300°F (150°C).

Dip the fish in batter, take it out shaking any excess batter off. And lower down into the oil very slowly.

Deep fry for 6-7 minutes turning halfway through.

Remove from oil, and place on a wire rack for the extra oil to drip and for the fish to stay crunchy (it will stay crispy for 15-20 minutes, so best served hot).

Serve with chips, tartar sauce, and lemon juice or malt vinegar.

https://embed.mediavine.com/videos/jcf2kbmywnrkbjnfufsb

Light and crunchy Beer Battered Fish prepared the traditional way! To make the batter ultra-crispy, the water is replaced with beer for better texture and flavor.

Golden crispy Beer-Battered Fish are deep-fried into perfection. This homemade fried fish recipe is so easy to prepare with fresh cod fillets and perfect for game nights. It&#x27;s absolutely delicious and flavorful.

all-purpose flour

Salt,

Old Bay seasoning

(12 oz) can beer

egg (2 oz with shell)

lb, cod fillets, cut into big pieces

black pepper,

Oil,

Combine all-purpose flour, 1 teaspoon of salt, and...

Combine all-purpose flour, 1 teaspoon of salt, and Old Bay seasoning in a bowl, then whisk in beer and egg. Constantly whisk the batter until smooth and no lumps remain. Let sit for 10 minutes to thicken.

Rinse and pat dry cod with paper towels...

Rinse and pat dry cod with paper towels and season with salt and ground black pepper.

Fill a medium pot with enough oil to...

Fill a medium pot with enough oil to cover fish and heat it over medium heat until it reaches 375°F (190°C). Coat cod in the batter, take out and shake the excess batter off. Slowly drop fish in the oil one at a time. Do not overcrowd the pot. Fry for 5 to 8 minutes until both sides turn golden brown and crispy, turning halfway through to ensure they're fully cooked.

Remove cod from the pot and drain on...

Remove cod from the pot and drain on a paper towel to absorb the extra oil.

Serve immediately with lemon wedges and dipping sauce,...

Serve immediately with lemon wedges and dipping sauce, such as mayo or ketchup.

https://mediavine-res.cloudinary.com/video/upload/czgnt5xfiftgiusms4w7.mp4

Extra crispy beer-battered fish are made from tender, flaky cod fillets and deep-fried with a beer-battered coating. Drizzle with fresh lemon juice on top and dip into ketchup or mayo for the best taste.

Our light and crispy beer battered fish recipe is twenty thousand leagues above any of the frozen varieties, and will take your fish fry to the next level.

pale ale or other light beer

flour

sea salt,

cayenne

Canola oil or vegetable oil, for frying

Malt vinegar, for serving (optional)

Tartar sauce, for serving (optional)

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

In a medium bowl, whisk together the beer, 1¼ cups of the flour, baking powder, and 1½ teaspoons of the salt until no lumps remain

The batter consistency should be a little bit runnier than pancake batter and completely smooth, set aside

In a pie plate or a shallow bowl, combine the remaining 1 cup of flour, cayenne, garlic powder, and 2 teaspoons of the salt until very well incorporated

Season the cod with the remaining ½ teaspoon of salt

Attach a deep-fry thermometer to the side of a large pot

Add the oil to the pot over medium-high heat, making sure it is about 3 inches deep

Once the oil reaches 350°F, working with one piece at a time, dip the cod into the flour mixture and turn to coat

Then dip it into the batter, letting the excess drip off

Carefully add the cod to the hot oil, 2 to 3 pieces at a time, and cook, turning halfway through, until golden brown, 6-8 minutes

Transfer the cod to a paper towel-lined plate

Repeat with the remaining cod, allowing the oil to return to 350°F between batches.Sprinkled with salt

Serve hot with tartar sauce and malt vinegar on the side if using

This was AMAZING!! We love fish and chips but I’ve never tried them at home. All your recipes are so reliably great so I tried this tonight and it was INCREDIBLE!! The breading was just perfect, light, crispy, not oily. A new favorite at our house. Thanks for another new classic!

This was very good, the breading was a wonderful crisp texture. Every bit as good as a restaurant!

Easy Beer Battered Fish recipe with a crispy coating and flaky cod inside. A restaurant-quality dinner made right in your kitchen!

beer (lager

canola oil (for frying)

french fries

malt vinegar

ketchup

parsley

Pat the cod filets dry with paper towels and season both sides with kosher salt and black pepper. Set aside.

In a large mixing bowl, whisk together the all-purpose flour and Old Bay seasoning. Pour in the beer and add the beaten egg, whisking until a smooth batter forms.

In a deep fryer or large heavy-bottomed pot, heat about 3 inches of canola oil to 375°F.

Working in batches of 2-3, dip the cod filets into the beer batter, allowing any excess batter to drip off.

Carefully lower the battered fish into the hot oil and fry for 5-6 minutes, or until deep golden brown and crispy. Remove the fish with a slotted spoon or tongs and drain on paper towels. Repeat with the remaining fish.

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