Beer Battered Fried Fish
Crispy, golden, and wonderfully light, this classic beer-battered fried fish is the ultimate comfort food.
Ingredients
- •1.5 pounds cod or haddock fillets, cut into manageable pieces
- •1 cup all-purpose flour
- •2 tablespoons cornstarch
- •1 teaspoon baking powder
- •1 teaspoon garlic powder
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1 cup cold light beer, such as lager or pilsner
- •4 cups vegetable oil for frying
- •Lemon wedges and tartar sauce for serving
Instructions
- 1
Pat the fish fillets completely dry with paper towels and season lightly with salt.
- 2
In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, salt, and black pepper.
- 3
Pour in the cold beer and whisk gently until a smooth batter forms, being careful not to overmix.
- 4
Heat the vegetable oil in a deep, heavy-bottomed skillet or Dutch oven to 375 degrees F.
- 5
Dredge each piece of fish lightly in a little extra flour, then dip it into the beer batter, letting any excess drip off.
- 6
Carefully lower the battered fish into the hot oil, working in small batches to avoid overcrowding the pan.
- 7
Fry for 4 to 5 minutes, turning occasionally, until the coating is deeply golden brown and crispy.
- 8
Remove the fish with a slotted spoon or spider strainer and drain on a wire rack set over a baking sheet or on paper towels.
- 9
Serve immediately while hot and crispy, accompanied by lemon wedges and tartar sauce.
💡 Chef tips
- Keep your beer as cold as possible straight from the fridge; the temperature contrast with the hot oil creates extra lightness and crunch in the batter.
- Do not overcrowd the frying pan, as this will drop the oil temperature and make the fish greasy rather than crisp.
✅ How it should turn out
The finished fish features a shattery, golden-brown crust with a flaky, tender, and steaming-hot interior.