Beer Battered Fish Recipe

Beer battered fish and chips with lemon wedges on a wooden table.

Course: Dinner, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 399kcal

Author: Sabine Venier

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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Equipment

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
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
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.
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.
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.
Serve the beer-battered fish hot with lemon wedges and tartar sauce on the side.
Lemon wedges, Tartar sauce

Video

Notes

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.

Nutrition