Beer Battered Fried Fish
Enjoy the perfect pub-style experience at home with this incredibly light, airy, and golden-crisp beer-battered fish.
Ingredients
- •1.5 lbs (700g) cod or haddock fillets, cut into 4-inch pieces
- •1 cup (125g) all-purpose flour
- •1/2 cup (65g) cornstarch
- •1 teaspoon baking powder
- •1 teaspoon kosher salt
- •1/2 teaspoon garlic powder
- •1/2 teaspoon smoked paprika
- •1 cup (240ml) ice-cold light beer (lager or pilsner)
- •Vegetable oil for deep frying
- •Lemon wedges for serving
Instructions
- 1
Pat the fish fillets completely dry with paper towels and lightly dust them with a little extra flour to ensure the batter sticks.
- 2
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, and paprika.
- 3
Pour the ice-cold beer into the dry ingredients and whisk until just combined; a few small lumps are perfectly fine.
- 4
Heat about 2 inches of oil in a heavy-bottomed pot or Dutch oven to 375°F (190°C).
- 5
Dip each piece of fish into the batter, letting the excess drip off for a second, then carefully lower it into the hot oil.
- 6
Fry in batches 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.
- 8
Serve immediately while hot with fresh lemon wedges.
💡 Chef tips
- Ensure your beer is ice-cold; the temperature contrast between the cold batter and hot oil is what creates the signature airy crunch.
- Do not overcrowd the pot, as this will drop the oil temperature and result in greasy, soggy fish.
- If you prefer a non-alcoholic version, substitute the beer with ice-cold sparkling water or club soda.
✅ How it should turn out
The fish should have a shattered-glass crisp exterior that gives way to tender, flaky white meat, smelling of toasted grains and fresh citrus.