This Beer Battered Fish ready in just 30 minutes and is a tried-and-true recipe every time. Crispy cod, made with simple ingredients, and fried to golden perfection.
Jump to:
Living in Knoxville, TN, my daughter and I have a tradition. Anytime we see fish and chips on the menu, we are ordering them. I finally decided to make them at home. I am so glad that I did! After a little trial and error, I have worked to perfect them. My version always comes out golden, crispy, and packed with flaky fish every single time.
We love to eat them with Air Fryer red potatoes or crispy Sweet Potato Wedges.
Reader Review: "I couldn't beleive how easy this was to make at home. The batter turned out perfectly. I will definetley be making this again." - Kaitlyn
Why You'll Love This Recipe
- Flaky, tender cod - The inside will stay moist and perfectly cooked while the outside will get crispy.
- Quick and Easy - Ready in about 30 minutes
- Simple pantry ingredients - Nothing fancy in this recipe. Most of these ingredients are in your pantry.
- Crowd-Pleaser - This is perfect for fish fry nights, family dinners, or serving a group.
What Is Beer battered fish?
Beer-battered fish is best known for its role in the classic fish and chips recipe, where the outside is crisp and the inside stays moist and flavorful. This technique was made popular in British-style pubs.
The beer's carbonation and alcohol create a light, airy, and crisp texture that doesn't get heavy.
Equipment
- Flint and Flame Knives - I use these daily, and they are my favorite knives.
- Thermometer: This ThermoWorks thermometer will be perfect for keeping the oil at the perfect temperature.
- Cooling Rack: This stainless steel cooling rack is perfect for letting the fish drain.
- Wok - I used my Hex Clad Wok for frying. I love anything Hexclad!
Ingredients
- Fresh Cod: Portion filet into 6-8 ounce pieces for easy frying and handling.
- IPA: A fruity IPA or a pale ale works best.
- All-Purpose Flour: The structure for the batter that mixes with the cornstarch.
- Cornstarch: Perfect for helping create that crispy batter.
- Garlic Powder: To add great flavor to the batter.
- Onion Powder: Add a savory depth of flavor.
- Paprika: Helps with a nice golden brown color.
- Salt: Perfect for enhancing the flavors!
- Vegetable Oil (for frying): You will want at least 2 plus inches of oil if possible.
Tim's Tip: Cold Beer - Using cold beer in the batter for the best results. The cold beer with the hot oil makes a perfect puff in the oil.
Recipe Video
How to make Beer Battered Fish
1. Make the Batter: In a medium bowl, add flour, cornstarch, garlic powder, onion powder, paprika, and salt. Slowly whisk in the beer until smooth (the batter will be bubbly at first). Refrigerate for 10 minutes to let the bubbles dissipate while you prepare the fish.
Place an additional ¾ cup of flour in a shallow bowl and set aside.
2. Heat the Oil: In a Dutch oven or saucepan, heat the oil to 365°F. This recipe works best if the fish is completely submerged in the oil.
3. Prep the Fish: Cut the cod filet into equal portions. Pat them dry with paper towels, then season lightly with salt.
4. Dredge and Batter: Dredge cod filet in flour, and then dip in the beer batter. Let any excess batter drip off, repeat, and then immediately and carefully transfer to the hot oil.
5. Fry: Fry each piece for 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and place on a paper-towel lined plate, or cooling rack to drain for about 5 minutes before serving, then sprinkle lightly with salt and serve.
6. Serve and Enjoy - Serve your fried beer battered cod with lemon wedges, tartar sauce, or ketchup.
Substitutions and Variations
- Fish Substitution - You can easily swap cod for other mild, flaky white fish. Some options are haddock, tilapia, or catfish. The fish just needs to be firm enough to hold up in the batter.
- Beer - you can use any beer of your choice. I prefer the IPA flavor, but any Pilsner, Lager, or Light Ale will work.
- Seasoning Variations - Add some heat with a little cayenne or some Old Bay seasoning for a seafood variation.
Tims Tips
- Fish size - Cod is usually sold in large fillets. You can easily slice into smaller individual portions. Making 1-inch thick pieces of fish makes for the best results.
- Rinse and dry your fish well - I recommend rinsing and then completely drying the fish using paper towels. This will help get that perfectly crisp fried fish.
- Cold Beer - Using cold beer in the batter for the best results. The cold beer with the hot oil makes a perfect puff in the oil.
- Oil Temperature - Your oil needs to be at a constant temperature of 375°F. This will keep you from having a soggy piece of fish.
- Don't Overcrowd Fish - Placing too many pieces of fish in the oil at the same time, because that can cause your oil temp to drop. Start with a couple of pieces of beer-battered cod at a time.
What to Serve with Fish
- Crispy Air Fryer Red Potatoes or Oven Roasted Rosemary Potatoes
- Homemade Tarter Sauce
- Roasted Corn Slaw
- Cole Slaw
Storage
Refrigeration: Store cooled beer-battered cod in an airtight container for up to 3 days.
Freezing: For best results, freeze the cooked fish in a single layer in a freezer-safe bag or container. Freeze for up to 2 months (the batter might lose some crispiness)
Reheating: Reheat in an air fryer or oven at 325°F until heated through and crispy. Avoid microwaving, as it will make it soggy.
FAQs
An IPA or pale ale is best for this type of batter. I look for a citrusy and fruity IPA.
Having the oil at the correct temperature is crucial for frying fish. If the oil isn't hot enough, the batter can fall off the fish. It is also important that the fish is dry when dipped in batter.
An ingredient I like to use in my fish batter recipe is cornstarch. It will ensure that the batter will stick, and it helps yield a light, crispy coating. Cornstarch does not brown really well, so for color, you need to make sure to mix it with flour as well.
More Delicious Fish Recipes
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
Beer Battered Fish
Equipment
- 1 Thermometer
Ingredients
- 2 lbs Fresh Cod
- 24 oz IPA cold
- 2 cups All-Purpose Flour divided
- ½ cup Corn Starch
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- Salt to taste
- Vegetable Oil for frying
Instructions
- Make the Batter: In a medium bowl, add flour, cornstarch, garlic powder, onion powder, paprika, and salt. Slowly whisk in the beer until smooth (the batter will be bubbly at first). Refrigerate for 10 minutes to let the bubbles dissipate while you prepare the fish. Place an additional ¾ cup of flour in a shallow bowl and set aside. 2 cups All-Purpose Flour ½ cup Corn Starch ½ teaspoon Garlic Powder ½ teaspoon Onion Powder ½ teaspoon Paprika Salt 24 oz IPA
- Heat the Oil: In a Dutch oven or saucepan, heat the oil to 365°F. This recipe works best if the fish is completely submerged in the oil. Vegetable Oil
- Prep the Fish: Cut the cod filet into equal portions. Pat them dry with paper towels, then season lightly with salt. 2 lbs Fresh Cod
- Dredge and Batter: Dredge cod filet in flour, and then dip in the beer batter. Let any excess batter drip off, repeat, and then immediately and carefully transfer to the hot oil.
- Fry: Fry each piece for 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and place on a paper-towel lined plate to drain for about 5-minutes before serving, then sprinkle lightly with salt and serve.
- Serve and Enjoy - Serve with lemon wedges, tartar sauce, or ketchup.
Video
Notes
- Fish size - Cod is usually sold in large fillets. You can easily slice into smaller individual portions. Making 1-inch thick pieces of fish makes for the best results.
- Rinse and dry your fish well - I recommend rinsing and then completely drying the fish using paper towels. This will help get that perfectly crisp fried fish.
- Cold Beer - Using cold beer in the batter for the best results. The cold beer with the hot oil makes a perfect puff in the oil.
- Oil Temperature - Your oil needs to be at a constant temperature of 375°F. This will keep you from having a soggy piece of fish.
- Don't Overcrowd Fish - Placing too many pieces of fish in the oil at the same time, because that can cause your oil temp to drop. Start with a couple of pieces at a time.
Nutrition
Tim's Cookbook - Available Now!
It's finally here! Experience the recipes that Chef Tim's family has been raving about! Over 40 family-approved recipes that are easy to follow and easy to eat.
Tim specializes in homestyle cooking with a bit of global flare inspired by his travels to over 60 countries while working as a missionary. We hope you and your loved ones love these recipes as much as our family does.
*This post may contain affiliate link(s), so we may earn a small commission when you make a purchase through links on our site at no additional cost to you. Thank you for your support and understanding.
Comments
No Comments