Why You’ll Love This Recipe

Crispy Beer Battered Fish is a pub-style classic known for its golden, crackling crust and tender, flaky fish inside. The beer in the batter adds lightness and flavor, creating a satisfying crunch with every bite. Perfect for fish and chips night, this dish is simple, delicious, and always a crowd-pleaser.

ingredients

Crispy Beer Battered Fish: A Crunchy Delight Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white fish fillets (such as cod, haddock, or pollock)all-purpose flourcornstarchbaking powdereggsbeer (light or pale ale)garlic powderonion powdersaltblack pepperoil (for frying)lemon wedges (for serving)

directions

Pat the fish fillets dry with paper towels and lightly season with salt and pepper.

In a bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.

Add the beaten egg and gradually pour in the beer, whisking until the batter is smooth and thick enough to coat the back of a spoon.

Heat oil in a deep pot or fryer to 350°F (175°C).

Dredge each fish fillet lightly in flour, shaking off excess, then dip into the batter to coat fully.

Carefully place the battered fish into the hot oil and fry in batches, 4-5 minutes per side or until golden brown and crisp.

Remove with a slotted spoon and drain on paper towels or a wire rack.

Serve immediately with lemon wedges and your favorite dipping sauce or side of fries.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesBatter resting time (optional): 10 minutesFrying time: 15-20 minutesTotal time: 30-40 minutes

Variations

Use sparkling water or soda water instead of beer for a non-alcoholic version.

Add paprika or cayenne for a spicier kick.

Try it with shrimp, onion rings, or vegetables using the same batter.

Serve with tartar sauce, malt vinegar, or a spicy aioli for extra flavor.

storage/reheating

Store leftover fish in an airtight container in the refrigerator for up to 2 days.Reheat in an oven at 375°F (190°C) for 10-12 minutes to restore crispiness.Avoid microwaving, as it makes the batter soggy.

FAQs

What kind of beer should I use?

A light beer or pale ale works best for a crispy and flavorful batter.

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and refrigerate it. Stir well before using.

Why is my batter not sticking to the fish?

Ensure the fish is dry and lightly dredged in flour before dipping into the batter.

Can I use frozen fish?

Yes, but thaw completely and pat dry before battering.

How do I know when the oil is hot enough?

Use a thermometer or test with a drop of batter—it should sizzle and rise immediately.

Can I make this gluten-free?

Yes, use gluten-free flour and ensure your beer is gluten-free.

Can I air fry instead of deep fry?

Air frying doesn’t yield the same crispiness but is possible with slight batter adjustments.

Is this good for fish tacos?

Absolutely! Use smaller pieces and serve in tortillas with slaw and sauce.

Can I reuse the frying oil?

Yes, strain and store it for up to 2 more uses if it hasn’t been overheated or burned.

What sides go well with beer battered fish?

Classic fries, coleslaw, mushy peas, or a fresh salad pair perfectly.

Conclusion

Crispy Beer Battered Fish delivers that irresistible combo of crunch and tenderness in every bite, making it a go-to for comfort food lovers. Whether you’re cooking for a casual weeknight dinner or a fun get-together, this recipe guarantees golden, satisfying results that everyone will devour.