Beer Battered Fish

A white plate with several pieces of golden-brown fried fish, garnished with lemon wedges, with fries and tartar sauce in the background.

This Beer Battered Fish is crispy, golden, and ready in about 20 minutes. A simple beer batter made with cold lager, cornstarch, and pantry spices fries up light and crunchy every time. Serve with tartar sauce and lemon wedges and you've got a proper fish and chips night at home.

Course Dinner, Main Course

Cuisine American, British, New Zealand

Prep Time 7

Cook Time 15

Total Time 22

Servings pieces

Calories 161kcal

Author Kylee Ayotte

Equipment

Ingredients

For the fish

1 pound cod cut into 3-4 inch pieces
Salt and pepper for seasoning
1/4 cup all-purpose flour for dredging
Vegetable or canola oil for frying

For the beer batter

1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon salt
1/2 cup cold beer lager or pilsner
1 large egg

To serve

Lemon wedges
Tartar sauce

Instructions

Get prepped. Pat the fish completely dry with paper towels. Season both sides of each piece generously with salt and pepper.
Dredge the fish. Coat each piece in the 1/4 cup of flour, pressing gently so it sticks all over. Set aside.
Heat the oil. Pour about an inch of vegetable or canola oil into a Dutch oven or deep pot and heat to 340°F (170°C). Use a thermometer - oil temperature matters a lot here.
Make the batter. While the oil heats, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, and salt.
1/4 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon salt
Add the cold beer and egg and whisk until smooth and evenly combined.
1/2 cup cold beer, 1 large egg
Fry the fish. Dip each piece into the batter, letting any excess drip off, then gently lower into the hot oil. Fry in batches - don't crowd the pot. Cook 3-4 minutes per side until deep golden brown.
Drain and finish. Transfer to a wire rack set over a baking sheet. Sprinkle with flaky salt while still hot. Serve immediately with lemon wedges and tartar sauce.

Notes

Pat the fish completely dry before dredging - moisture stops the batter from crisping.
Keep the beer cold right up until you mix the batter.
Fry in batches so the oil temperature stays consistent.
Use a thermometer - aim for 340°F-350°F (170°C-175°C) throughout.
Drain on a wire rack, not paper towels, to keep the crust crispy.
Hit it with flaky salt the second it comes out of the oil.

Nutrition