Description

A classic crispy beer battered fish recipe that delivers a golden, crunchy coating with tender, flaky fish inside. Perfect for fish and chips or as a delicious main dish.

Ingredients

Units Scale

1 1/2 pounds white fish fillets (cod, haddock, or tilapia)
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup cold beer (lager or ale)
Vegetable oil, for frying
Extra flour, for dredging

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Instructions

Pat the fish fillets dry with paper towels and cut them into desired portion sizes.
In a large bowl, mix flour, cornstarch, baking powder, salt, pepper, and paprika.
Gradually whisk in the cold beer until a smooth batter forms. Let it rest for 10 minutes.
Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
Lightly coat the fish fillets in extra flour, shaking off excess.
Dip each floured fillet into the beer batter, allowing excess to drip off.
Carefully lower the fish into the hot oil and fry in batches for 4-5 minutes or until golden brown and crispy.
Remove fish with a slotted spoon and drain on paper towels.
Serve hot with tartar sauce, lemon wedges, and fries if desired.

Notes

Ensure the beer is very cold for a lighter, crispier batter.
Do not overcrowd the fryer to maintain oil temperature.
Use a thermometer to monitor oil temperature for best results.

Nutrition

Serving Size: 1 fillet
Calories: 420
Sugar: 1g
Sodium: 480mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 26g
Cholesterol: 70mg