Beer Batter Recipe

This Crispy Beer Batter Fish Recipe is made with basic ingredients and creates a crunchy coating around flaky, tender white fish! Fried fish is great with homemade Tartar Sauce or used to make crispy fish tacos!

We’ve been on a mission to clear out our freezer, so when I came across some fish that my husband had caught last year I knew exactly what I wanted to make!

Gone are the days of boring, soggy fish sticks, these crispy coated fish are flaky, crunchy and perfectly seasoned!

I’ll be honest, I am NOT a drinker, so while I don’t ever have beer in my fridge, that won’t stop me from buying it specifically for this recipe. The beer gives the batter that light airy texture, creating a thin, yet crispy coating that’s totally crave-able.

*There’s no need to be concerned with alcohol consumption and this recipe, as the alcohol will get cooked off when the fish is fried in oil.

I have tested a few types of fried fish and I’ve had the best results with white fish, namely using an Alaskan COD FISH. The cod fish had the best flake and texture in my opinion. Here are some other types of fish that would work great:

There are a few things to watch out for in order to get perfectly crisp and flaky fried fish. Don’t worry, it’s actually super easy and results in success every time!

Can you just hear that crunchy coating? Oh man, this fried fish is seriously so delicious!

Are you ready to get your fish fry on?! This Crispy Beer Batter Fish recipe will blow you away! Hope you enjoy it!

Crispy Beer Batter Fish Recipe

This Crispy Beer Batter Fish Recipe has a light and airy coating with tender and flaky fish on the inside!

Prep: 15min

Serving Size: 1 serving

Nutrition Facts: calories 262 kcal, Sugar 1 g, Sodium 1256 mg, Fat 4 g, Saturated Fat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 34 g, Cholesterol 103 mg, servingSize 1 serving

Ingredients:

• 2 lbs. white fish (like cod or tilapia)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all purpose flour
• 1 tbsp garlic powder
• 1 tbsp paprika
• 2 tsp seasoned salt
• 1 large egg (lightly beaten)
• 1 1/3 cups beer
• Canola oil for frying

Instruction:

1. Add oil to a large, heavy bottomed pot or deep fryer till it’s about 2 to 3 inches deep. Heat oil to 375 degrees F.
2. Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
3. To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
4. Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!

Beer Battered Fish

Say goodbye to soggy fish sticks! This beer battered fish gets its incredibly crispy coating from cornstarch and bubbly lager.

Prep: 10min

Total: 10min

Yield: 6 serving(s)

Ingredients:

• 1 1/2 c. cornstarch, divided
• 4 tsp. kosher salt, divided, plus more for sprinkling
• 2 tsp. ground black pepper, divided
• 1 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. paprika
• 12 oz. bottle lager, cold
• Vegetable oil, for frying
• 3 lb. 1-inch thick skinless cod filets
• Lemon wedges, for serving
• Malt vinegar, for serving
• 1 c. mayonnaise
• 1/3 c. dill pickle relish
• 1 tsp. lemon zest
• 2 tbsp. lemon juice
• 1 tbsp. chopped fresh dill
• 1/4 tsp. kosher salt
• 1/4 tsp. ground black pepper

Instruction:

1. For the fish: Combine 1/2 cup of cornstarch with 2 teaspoons of kosher salt and 1 teaspoon of pepper in a shallow dish. Combine the flour, baking powder, paprika, remaining 1 cup of cornstarch, 2 teaspoons of salt, and 1 teaspoon of pepper in a large bowl. Gently stir in the cold beer until just combined. Cover and refrigerate the batter until ready to use.
2. For the tartar sauce: Combine the mayonnaise, dill pickle relish, lemon zest, lemon juice, dill, salt, and pepper in a medium bowl. Cover and refrigerate until ready to use.
3. In a large Dutch oven, heat 2 inches of oil to 375°. Place a wire rack over a baking sheet.
4. Pat the fish dry with paper towels. Cut the fish into 10 to 12 3-inch pieces. Dredge the fish in the cornstarch mixture, shaking off excess. Working in 3 to 4 batches, coat the fish in the chilled batter. Carefully transfer the battered fish in hot oil and cook until golden and crispy, 2 to 3 minutes. Transfer the fish to a wire rack and sprinkle with salt.
5. Serve the fish with the tartar sauce, lemon wedges, and malt vinegar.

The Best Beer Batter Recipe

This beer batter recipe is the best out there, yielding a crispy, crunchy golden brown batter that is perfect for battered fish, fried mushrooms, and more! This is a secret recipe straight from one of the best chefs I know!

Prep: 10min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 604 kcal, Carbohydrate 33 g, Protein 101 g, Fat 3 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 324 mg, Sodium 1670 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 4-6 haddock filets or white fish filets of choice
• 1 cup flour
• 3 tablespoons cornstarch
• 2 teaspoons baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 cup beer
• 1/4 teaspoon ground black pepper
• 1/2 cup flour
• 2 tablespoons cornstarch

Instruction:

1. Combine the batter ingredients and mix until smooth batter forms, ensuring that there are no lumps.
2. To deep-fry, preheat 2-3 inches of oil in a heavy saucepan to 375 degrees F, or preheat your deep fryer. Line a large plate or platter with paper towels and set aside,
3. Combine the “flouring” ingredients together in a small bowl.
4. Dredge the fish filets through the flour mixture first, lightly tapping them to sure there isn’t too much flour coating on them.
5. Proceed to now cover the floured fish filets with the batter until covered with a thick coat of batter.
6. Place gently into the heated oil.
7. Cook two at a time in the hot oil, for approximately 4 minutes per side or until a medium golden brown.
8. Remove and drain the fish on the prepared paper towels.
9. Serve and enjoy.

Beer Batter Onion Rings Recipe

Crispy, flavorful Beer Batter Onion Rings pack a ton of crunch with a savory batter that complements the natural sweetness of onion. These are so easy are to make, and you can use the batter for frying other things, such as zucchini, mushrooms, green beans, cauliflower, fish, etc.!

Prep: 15min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 116 kcal, Carbohydrate 24 g, Protein 2 g, Fat 1 g, Saturated Fat 1 g, Sodium 298 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 pound sweet onion (about 2 medium-large onions)
• 6 tablespoons cornstarch (divided into 4 tablespoons + 2 tablespoons)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3/4 teaspoon baking powder
• 1 1/4 cups beer
• 48 ounces vegetable oil (for deep frying)

Instruction:

1. Trim the ends off the onion and then remove the peel. Slice the onions horizontally into 1/2-inch thick rounds. Separate each ring of onion.
2. Add the onion rings to a large zip-top bag along with 4 tablespoons cornstarch. Seal the bag and toss well to coat, but be gentle so you don’t break the onion rings.
3. Add the flour, remaining 2 tablespoons cornstarch, salt, garlic powder, paprika, and baking powder to a large bowl, and whisk to combine. Add the beer and whisk together. The batter will be lumpy, and should be like a thin pancake batter. Let the batter rest for about 15 minutes (about the time it takes to heat up the oil), or up to 45 minutes.
4. Add the oil to a heavy-bottomed 5-quart pot. Heat it to about 350 to 365F.
5. Dip an onion ring in the batter, let the excess batter drip off, and carefully slide it into the hot oil. Repeat until you have the onion rings in a single layer, being careful not to over-crowd the pot. Cook the onion rings until they’re golden on both sides, flipping once (it takes about 5 minutes total per batch).
6. Use a slotted spoon to transfer the cooked onion rings to a baking tray lined with a wire rack or with paper towels. If you want to salt the onion rings, do it now while they’re hot.
7. Cook the remaining onion rings the same way.

How to Make Homemade Beer Batter by Kevin Dundon