Print

Crispy Beer-Battered Fish

Close-up of golden-brown, crispy beer battered fish fillets piled on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy pub-style beer-battered fish at home with a shatter-crispy coating and flaky cod or haddock. This recipe focuses on achieving a perfect, non-greasy batter.

Ingredients

Scale
  • 2 cod or haddock fillets (about 6 oz each)
  • 1 cup all-purpose flour
  • 1/3 cup rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 oz lager or IPA beer, chilled
  • Vegetable oil, for frying

Instructions

  1. In a medium bowl, whisk together the all-purpose flour, rice flour, baking powder, salt, and pepper.
  2. Gradually whisk in the chilled beer until a smooth batter forms. Do not overmix.
  3. Pat the fish fillets dry with paper towels.
  4. Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 375°F (190°C).
  5. Dip each fish fillet into the batter, ensuring it’s fully coated. Let excess batter drip off.
  6. Carefully place the battered fish into the hot oil. Do not overcrowd the pot; fry in batches if necessary.
  7. Fry for 4-6 minutes per side, or until golden brown and cooked through.
  8. Remove the fish from the oil and place on a wire rack set over a baking sheet to drain any excess oil.
  9. Serve immediately with your favorite sides like french fries, coleslaw, or tartar sauce.

Notes

  • Using chilled beer helps create a crispier batter.
  • Rice flour is key for extra crispiness.
  • Maintain the oil temperature between 350°F and 375°F for best results.
  • For a newspaper cone aesthetic, serve the fish and chips wrapped in parchment paper.

Nutrition

Find it online: https://blissbatter.com/beer-battered-fish-crispy-pub-style/