Beer Battered Fish
Crispy and golden beer-battered fish, perfect for a classic fish and chips dinner. The light, airy batter comes from the carbonation in the beer, creating a deliciously crunchy coating.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 fillets white fish fillets (such as cod or haddock), skin removed 6 ounces each
- 1 cup all-purpose flour divided
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cold beer (lager or ale)
- vegetable oil for frying
- lemon wedges and tartar sauce for serving
Instructions
Preparation Steps
- Pat the fish fillets dry with paper towels and season lightly with salt and pepper. Set aside.
- In a large bowl, whisk together 0.75 cup of the flour, baking powder, salt, and pepper.
- Gradually whisk in the cold beer until the batter is smooth and free of lumps. The batter should be the consistency of heavy cream. Let it rest for 5–10 minutes.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 375°F (190°C).
- Place the remaining 0.25 cup of flour in a shallow dish. Dredge each fish fillet in the flour, shaking off excess.
- Dip each floured fillet into the beer batter, allowing excess to drip off.
- Carefully place the battered fish into the hot oil, frying 2 fillets at a time to avoid overcrowding.
- Fry for 4–5 minutes per side, or until the batter is golden brown and the fish flakes easily with a fork.
- Transfer cooked fish to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while frying the remaining fillets.
- Serve immediately with lemon wedges and tartar sauce.
Notes
For best results, use a light lager or ale. The carbonation helps create a light and crispy batter. Serve with malt vinegar or your favorite dipping sauce.