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.

Beer battered fish in a basket with lemon wedges.

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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.

Beer-battered fried fish with lemon wedges and dipping sauce.
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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.

Beer battered fish dipped in tartar sauce on a wooden table next to a glass of beer.

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.

Recipe Card

Beer Battered Fish Recipe

5 from 1 vote
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4
Beer battered fish and chips with lemon wedges on a wooden table.
It only takes a few ingredients to whip up a beer batter for this crispy fried fish recipe.
Step-by-step photos can be seen below the recipe card.
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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 

  • 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
    A cutting board with pieces of beer-battered fish on it.
  • 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
    Beer-battered fish batter with a whisk in it.
  • 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
  • Dip each fish fillet into the batter, ensuring it's fully coated. Allow any excess batter to drip off.
    A person pouring beer into a glass bowl.
  • 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.
    A frying pan with beer battered fish in it.
  • 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.
    Beer battered fish on a cooling rack.
  • Serve the beer-battered fish hot with lemon wedges and tartar sauce on the side.
    Lemon wedges, Tartar sauce

Video

Becky’s Tips

  • 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.
Storage: Store beer battered fish in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months.
Serving: 1filletCalories: 399kcalCarbohydrates: 33gProtein: 26gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 57mgSodium: 353mgPotassium: 394mgFiber: 1gSugar: 0.1gVitamin A: 1IUCalcium: 19mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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.

Raw fish fillets dipped in cornstarch on a cutting board.

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.

beer batter in a glass dish with a whisk.

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.

Tongs dipping a fish fillet in beer batter in a glass dish.

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.

Fish fillets frying in oil.

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!

Deep-fried pieces of beer battered fish on a cooling rack.

More Seafood Recipes To Try

Meet Sabine Venier

Originally from Austria and currently residing in the UK, Sabine Venier infuses her passion for homemade cooking into The Cookie Rookie. As the former proprietor of a successful food blog, her culinary expertise spans a broad spectrum. Sabine’s culinary journey was rooted in the cherished family recipes taught by her mother, nurturing a profound appreciation for fresh, homemade ingredients. Sabine has gained recognition as a recipe developer and food photographer, with her work featured in various magazines and online platforms. Her innovative recipes have appeared in prestigious publications such as Forbes, Parade, and Rachael Ray Everyday. As a published cookbook author (The Chocolate Addict’s Baking Book), she is excited to share her practical and easy-to-follow recipes with The Cookie Rookie community. At The Cookie Rookie, Sabine brings an extensive experience and a unique perspective to cooking and baking.

5 from 1 vote (1 rating without comment)
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