Crispy Beer Batter Fish Recipe

Crispy beer-battered fish is a classic dish that’s loved for its crispy, golden coating and tender, flaky fish inside. Whether you’re making fish and chips at home or preparing a quick seafood dinner, this recipe will give you a perfect crispy fish with a light, crunchy beer batter. The beer adds a delightful flavor and helps create a light, airy texture.

Total Time: 30 minutes
Serving Size: 4 servings
Difficulty Level: Easy

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Ingredients

For the Beer Batter:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional, for added flavor)
• 1 large egg
• 3/4 cup cold beer (lager or pale ale works best)
• 1 tablespoon cornstarch (optional, for extra crispiness)

For the Fish:

• 4 pieces white fish fillets (such as cod, haddock, or tilapia), about 6 ounces each
• 1 tablespoon lemon juice (optional)
• Salt and pepper, to taste
• 2 cups vegetable oil or canola oil (for frying)

For Serving:

• Lemon wedges
• Tartare sauce or your favorite dipping sauce

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Equipment Needed:

• Deep frying pan or large pot
• Mixing bowls
• Tongs or slotted spoon
• Paper towels for draining
• Fry thermometer (optional, to check oil temperature)

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Instructions

Step 1: Prepare the Fish

1.1 Pat the Fish Dry

Start by patting the fish fillets dry with paper towels. This helps the batter adhere better and prevents the oil from splattering too much when frying.

1.2 Season the Fish

Drizzle the lemon juice over the fish fillets (optional for extra flavor) and sprinkle with a little salt and pepper. This adds seasoning to the fish itself before frying.

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Step 2: Prepare the Beer Batter

2.1 Combine Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, salt, pepper, and paprika (optional). If you want an extra crispy batter, add cornstarch to the mix.

2.2 Add the Egg and Beer

Create a well in the center of the dry ingredients, then crack the egg into the bowl. Pour in the cold beer slowly, whisking as you go to avoid lumps. Stir until the batter is smooth and thick, but still pourable. It should be similar to the consistency of pancake batter. If it’s too thick, add a little more beer.

2.3 Let the Batter Rest

Let the batter rest for 5-10 minutes. This allows the gluten to relax and results in a lighter, crispier texture when fried.

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Step 3: Heat the Oil

3.1 Heat the Oil

In a large frying pan or pot, heat the vegetable oil or canola oil over medium-high heat. You want the oil to reach around 350°F (175°C) for the best frying results. If you don’t have a thermometer, test the oil by dropping a small bit of batter into the oil. If it sizzles and floats to the top quickly, the oil is ready.

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Step 4: Coat and Fry the Fish

4.1 Coat the Fish in the Batter

Dip each fish fillet into the batter, making sure it’s fully coated. Let any excess batter drip off before placing the fillet in the hot oil. If you’re frying multiple pieces, work in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fish.

4.2 Fry the Fish

Carefully place the battered fish into the hot oil, skin-side down if using skin-on fillets. Fry for about 4-5 minutes per side or until the batter is golden brown and crispy. The fish should be cooked through and the batter should be crispy and crunchy. Flip the fish halfway through cooking using tongs or a slotted spoon.

4.3 Drain the Fish

Once the fish is golden and crispy, use tongs or a slotted spoon to remove the fillets from the oil. Place the fish on a plate lined with paper towels to drain any excess oil.

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Step 5: Serve

5.1 Plate the Fish

Serve the crispy beer-battered fish hot with lemon wedges and your favorite dipping sauce, such as tartare sauce, ketchup, or garlic aioli.

5.2 Enjoy!

Serve with classic sides like fries, coleslaw, or a simple green salad for a perfect fish and chips meal!

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Tips and Notes

1. Beer Selection: The type of beer you use will influence the flavor and texture of the batter. A lager or pale ale is ideal for a light, crisp batter, but feel free to experiment with different types. Lighter beers create a crispier batter, while darker beers add a richer flavor.
2. Cold Beer: The cold beer is essential for a crispy batter. It helps create air bubbles in the batter when fried, which gives the coating a light, crunchy texture.
3. Resting the Batter: Allowing the batter to rest for a few minutes before frying helps improve the texture. It relaxes the gluten and makes for a fluffier, crispier coating.
4. Oil Temperature: Be sure to keep the oil temperature consistent while frying. If the oil is too cool, the fish will absorb more oil and become greasy. If it’s too hot, the batter may burn before the fish is fully cooked. Maintaining a temperature of 350°F (175°C) is ideal.
5. Serving Suggestions: This crispy beer-battered fish pairs wonderfully with fries for a classic fish and chips meal, or with a side salad or coleslaw for a lighter option.
6. Make it a Meal: You can also serve the fish on a bun with lettuce, tomatoes, and tartar sauce for a delicious fish sandwich!

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Conclusion

This Crispy Beer Batter Fish recipe is a quick and easy way to enjoy a classic favorite at home. The beer batter gives the fish a light, crispy texture, while the fish inside remains tender and juicy. With just a few simple ingredients and minimal preparation, you’ll have a delicious dish in no time. Perfect for a weeknight dinner, a special meal, or even as part of a homemade fish and chips platter, this recipe is sure to impress!