Description
Crispy beer battered fish brings classic British pub fare straight to home kitchens with golden, crunchy perfection. Perfectly seasoned seafood meets light, airy batter that creates an irresistible crunch you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds white fish fillets (cod, haddock, or pollock)
- 1 cup all-purpose flour (for dredging)
- 1 cup all-purpose flour (for batter)
- 1 cup cold beer (lager or pale ale)
- ½ cup cornstarch
Seasonings and Spices:
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper (to taste)
Frying Ingredient:
- Vegetable oil or canola oil (for frying)
- 1 teaspoon baking powder
Instructions
- Prepare the fish by gently patting the fillets with paper towels to remove excess moisture. Season both sides with salt and pepper, then lightly dust each fillet with flour, carefully shaking off any loose powder.
- Create the batter by combining flour, cornstarch, baking powder, salt, garlic powder, paprika, and cayenne pepper in a spacious mixing bowl. Slowly incorporate cold beer while whisking continuously until the mixture becomes perfectly smooth and free of lumps.
- Heat vegetable oil in a deep skillet or heavy-bottomed pot to precisely 350F, using a cooking thermometer to monitor the temperature for consistent frying results.
- Submerge each flour-coated fillet completely into the beer batter, allowing excess to drip off. Gently lower the battered fish into the hot oil, cooking two to three pieces simultaneously to prevent overcrowding. Fry each side for three to four minutes until the exterior transforms into a golden, crisp shell.
- Transfer the fried fish onto a wire rack positioned over a baking sheet, allowing excess oil to drain naturally. This technique helps maintain the fish’s crispiness by preventing soggy bottoms.
- Plate the piping hot crispy fish alongside classic accompaniments like tangy tartar sauce, fresh lemon wedges, and traditional sides such as hand-cut fries or zesty coleslaw. Serve immediately for maximum crunch and flavor.
Notes
- Choose white, firm fish like cod, haddock, or halibut for the best crispy texture and mild flavor that absorbs batter beautifully.
- Keep beer ice-cold to create a lighter, crispier batter that ensures maximum crunchiness when fried.
- Pat fish completely dry before flouring to prevent soggy breading and guarantee a perfectly crisp exterior.
- Use a neutral oil with high smoke point like vegetable or canola for consistent, even frying without burning.
- Check oil temperature regularly with a thermometer to maintain precise 350F, preventing greasy or undercooked fish.
- Allow excess batter to drip off before frying to achieve an even, thin coating that turns golden and crisp.
- Serve immediately after cooking to preserve maximum crunchiness and prevent soggy texture.
- Consider gluten-free alternatives by replacing regular flour with rice or cornstarch for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 50 mg