For an extra crispy batter, chill the batter in the refrigerator for at least 30 minutes before using. The colder the batter, the better the results. Using ice-cold beer is crucial for a light and airy batter. The cold liquid helps to prevent gluten development in the flour, resulting in a more delicate texture. Do not overcrowd the fryer or pot, as this will lower the oil temperature and result in soggy fish. Fry in batches, if necessary, to maintain the oil temperature. To test if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and turns golden brown quickly, the oil is ready. Serve the fried fish immediately for the best texture and flavor. If needed, you can keep the fish warm in a preheated oven at 200°F (93°C) until ready to serve.
Beer Batter for Fish
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME15 mins
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SERVING6 People
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VIEWS594
Achieve perfectly crisp, golden-brown fish with this light and airy beer batter. Ideal for cod, haddock, or any flaky white fish, this batter creates a delightful contrast between the crunchy exterior and the tender, flaky interior.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate75 g
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Cholesterol142 mg
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Fiber11 g
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Protein29 g
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Saturated Fat7 g
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Sodium492 mg
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Sugar4 g
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Fat42 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium bowl, whisk together the pastry flour, baking powder, baking soda, and cornstarch. Ensure there are no lumps. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the eggs and milk until well combined. Gradually whisk in the ice-cold beer. (3 minutes)
03 Step
Recipe View Slowly incorporate the dry ingredients into the wet ingredients, whisking until just combined. Be careful not to overmix; a few lumps are okay. Season the batter generously with sea salt, freshly ground black pepper, and garlic powder. (5 minutes)
04 Step
Recipe View In a deep fryer or large, heavy-bottomed pot, heat the vegetable oil to 375°F (190°C) using a thermometer to ensure accuracy. (15 minutes)
05 Step
Recipe View Lightly dust each cod fillet with additional pastry flour, shaking off any excess. This helps the batter adhere evenly. (5 minutes)
06 Step
Recipe View Dip each floured cod fillet into the beer batter, ensuring it is fully coated. Gently lower the battered fish into the hot oil, being careful not to overcrowd the fryer or pot. (2 minutes per fillet)
07 Step
Recipe View Fry the fish until golden brown and cooked through, about 4 to 5 minutes per side, flipping gently halfway through. The internal temperature of the fish should reach 145°F (63°C). (8-10 minutes)
08 Step
Recipe View Remove the fried fish from the oil using a slotted spoon or spider and place on a wire rack lined with paper towels to drain excess oil. (2 minutes)
09 Step
Recipe View Serve immediately with your favorite sides, such as tartar sauce, lemon wedges, and coleslaw.
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RECIPE REVIEWS
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Judd Dubuque
Mar 16, 2025I used gluten-free flour and it worked perfectly. A great option for those with allergies.
Jayne Stark
Feb 17, 2025I added a pinch of cayenne pepper for a little kick. It was fantastic!
Sonya Bailey
Sep 14, 2024Easy to follow recipe and the fish came out great. Thanks for sharing!
Clementina Bosco
Jul 8, 2024This recipe is a keeper. My kids even ate all their fish!
Domenick Macejkovic
Sep 24, 2023The beer adds a wonderful flavor to the batter. My family loved it!
Austin Schaden
Jul 20, 2023This batter is amazing! My fish turned out perfectly crispy and golden brown.
Adelia Harber
May 29, 2023The trick of using cold beer is genius! My batter was so light and airy.
Isabel Lindgren
Jan 13, 2023I tried this with cod and it was delicious. Will definitely make this again.