Beer Battered Fried Fish
Enjoy the ultimate pub-style experience with this crispy, golden-brown fish featuring a light and airy beer-infused batter.
Ingredients
- •1.5 lbs (700g) firm white fish fillets (cod or haddock), cut into 4-inch pieces
- •1 cup (125g) all-purpose flour, plus extra for dusting
- •1/2 cup (65g) cornstarch
- •1 teaspoon baking powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 teaspoon garlic powder
- •1 cup (240ml) cold light beer (lager or pilsner)
- •Vegetable oil for deep frying
Instructions
- 1
Pat the fish fillets completely dry with paper towels and lightly dust them with a little extra flour; set aside.
- 2
In a large mixing bowl, whisk together the 1 cup of flour, cornstarch, baking powder, salt, pepper, and garlic powder.
- 3
Gradually pour the cold beer into the dry ingredients, whisking gently until just combined; it is okay if there are a few small lumps.
- 4
Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 375°F (190°C).
- 5
Dip each piece of floured fish into the batter, letting the excess drip off for a second, then carefully lower it into the hot oil.
- 6
Fry for 4 to 5 minutes, turning once, until the batter is deep golden brown and crispy.
- 7
Remove the fish with a slotted spoon and drain on a wire rack or paper towels before serving immediately.
💡 Chef tips
- Ensure your beer is ice-cold before mixing; the temperature contrast between the cold batter and hot oil creates the signature crunch.
- Do not overcrowd the pot; fry in batches to maintain the oil temperature and ensure even cooking.
- If you prefer a non-alcoholic version, you can substitute the beer with chilled sparkling water or club soda.
✅ How it should turn out
The fish should have a shattered-glass crisp exterior that gives way to succulent, flaky white flesh that smells fresh and savory.