By Sabine Venier
Updated Oct 27, 2024
This super crispy Beer Battered Fish recipe will be right at home in a basket of fish n’ chips, or at your next fish fry! When my family visited Ireland after I graduated college, fried fish and chips were my favorite meal that we could find at every restaurant. For our recipe, I coat fillets of cod in a simple beer-infused batter and deep fry it to create the most irresistible crunch on the outside, while keeping fish tender and flakey on the inside.
My husband grew up Catholic, and weekly fish fries during Lent are a tradition that he loved as a kid. I’ve gone to some as an adult, and its such a beautiful time for togetherness, reflection, and good food. So whether you are observing Lent, are trying to recreate a favorite recipe from a trip, or just have a craving for some delicious homemade fried fish, this recipe is a keeper.
What’s in This Beer Battered Fish Recipe?
I love that you only need a few ingredients to make the simple beer batter coating for this fried fish recipe!
- Fish: White fish, like cod or haddock, works best for this recipe.
- Cornstarch: Helps create an ultra-crisp coating on the fish.
- Flour: All-purpose flour thickens the beer batter to a dippable consistency.
- Beer: Choose a light beer, golden ale, pilsner, or lager. Avoid flavored beers, dark beers, and IPAs.
- Oil: We like vegetable oil for frying because it has a high smoke point and a neutral flavor, but canola or peanut oil also works well.
Variations on Fried Battered Fish
While I suggest white fish for this beer battered fish recipe, you can use other varieties such as tilapia, pollock, or catfish. Just ensure they are boneless and cut into serving-sized pieces.
If you prefer a non-alcoholic option for the batter, you can use carbonated water or sparkling water as a substitute for beer. Nonalcoholic beer also works. It will provide a similar light and bubbly texture to the batter.
How to Store and Reheat
To store leftover beer battered fish, refrigerate it in an airtight container. It can last in the refrigerator for up to 2 days. Reheat in a 350°F oven on a wire rack set in a rimmed baking sheet for 10-15 minutes, or in a 400°F air fryer for 5-7 minutes.
How to Freeze
While it’s best enjoyed freshly-fried, you can freeze any leftover beer battered fish. Allow it to cool completely, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or freezer bag for up to 2 months. Reheat directly from frozen, adding a few minutes to the bake or air fry time.
Serving Suggestions
You’ve already got the oil out, so why not try your hand at homemade french fries for beer battered fish and chips? Add a side of coleslaw , some hush puppies , and tartar sauce , and you’re good to go! So yummy and so comforting! You can also serve it in a sandwich or with a fresh green salad for a more simple approach.
Notes from the Test Kitchen
Beer battered fried fish is a recipe that’s surprisingly quick to make, even with no prep ahead of time. I’ve found that it’s best to prepare the batter just before frying to maintain its freshness and bubbliness anyway.
Ingredients1x2x3x
- ▢ 1 pound white fish fillets such as cod or haddock, cut into 4-ounce servings
- ▢ 4 tablespoons cornstarch divided
- ▢ 1 cup all-purpose flour
- ▢ ½ teaspoon kosher salt plus more for serving
- ▢ ¼ teaspoon ground black pepper
- ▢ 1 cup cold beer
- ▢ 4 cups vegetable oil for frying
- ▢ Lemon wedges optional, for serving
- ▢ Tartar sauce optional, for serving
Video
Instructions
- Pat the fish fillets dry with paper towels. Season all fish pieces with salt on both sides. Then dredge them in 2 tablespoons of cornstarch until they are fully covered. Set aside. 1 pound white fish fillets, 4 tablespoons cornstarch
- In a large, shallow bowl, whisk together the all-purpose flour, remaining 2 tablespoons of cornstarch, salt, and black pepper. Gradually pour in the cold beer while stirring continuously. Mix until you have a smooth and thick batter. The batter should be thick enough to coat the back of a spoon. If the batter is too thick add more beer; if it’s too thin, add more flour. Set aside. 1 cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 cup cold beer
- Preheat your oven to 200°F. Set up a wire rack over a baking sheet inside the oven to keep the cooked fish warm while you fry additional batches. In a deep skillet or frying pan, heat vegetable oil to 350°F. Use enough oil to fully submerge the fish pieces, about 1 inch deep. 4 cups vegetable oil
- Dip each fish fillet into the batter, ensuring it’s fully coated. Allow any excess batter to drip off.
- Carefully place the coated fish fillets into the hot oil one at a time. Fry for about 3-4 minutes per side. The recommended internal temperature for cooked fish is 145°F. You can use an instant-read thermometer to check the internal temperature of the fish. Adjust the cooking time based on the thickness of your fish pieces.
- Use a slotted spoon to remove the fried fish from the oil and place them on paper towels to drain any excess oil. Transfer the fried fish to the wire rack in the oven to keep warm. Repeat with the remaining fish.
- Serve the beer-battered fish hot with lemon wedges and tartar sauce on the side. Lemon wedges, Tartar sauce
Equipment
- Baking Sheet
- Cast Iron Skillet
- Deep Frying Thermometer
Becky’s Tips
- We highly recommend using a deep frying thermometer to ensure the oil maintains a constant temperature. If the oil is too cold, your fish will turn out soggy. If it’s too hot, the batter will burn while the fish remains raw.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Beer Battered Fish Step by Step
Season the Fish: Pat 1 pound of white fish fillets dry with paper towels. Season all fish pieces with salt on both sides, then dredge them in 2 tablespoons of cornstarch until they are fully covered. Set aside.
Make the Beer Batter: In a large, shallow bowl, whisk together 1 cup of all-purpose flour, the remaining 2 tablespoons of cornstarch, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Gradually pour in 1 cup of cold beer while stirring continuously. Mix until you have a smooth and thick batter (the batter should be thick enough to coat the back of a spoon). If the batter is too thick, add more beer; if it’s too thin, add more flour. Set aside.
Dredge the Fish: Preheat your oven to 200°F. Set up a wire rack over a baking sheet inside the oven to keep the cooked fish warm while you fry additional batches. In a deep skillet or frying pan, heat 4 cups of vegetable oil to 350°F. Use enough oil to fully submerge the fish pieces, about 1 inch deep. Dip each fish fillet into the batter, ensuring it’s fully coated. Allow any excess batter to drip off.
Fry the Fish: Carefully place the beer-battered fish fillets into the hot oil one at a time, and fry for about 3-4 minutes per side. The recommended internal temperature for cooked fish is 145°F. You can use an instant-read thermometer to check the internal temperature of the fish. Adjust the cooking time based on the thickness of your fish pieces.
Drain and Serve the Fish: Use a slotted spoon to remove the fried fish from the oil and place them on paper towels to drain any excess oil. Transfer the fried fish to the wire rack in the oven to keep warm. Repeat with the remaining pieces of fish. Serve the beer-battered fish hot with lemon wedges and tartar sauce on the side!
More Seafood Recipes To Try
Beer Battered Fish Tacos : I’ve made these for friends a dozen times and they’re always a hit. That beer batter is seriously foolproof.
Fried Fish Sandwich : This is my homemade answer to a Filet-O-Fish, but way more delicious. I love a good, crusty fillet on a soft bun.
Margarita Fish Tacos : I find these so refreshing in the summer when I want something lighter but still full of flavor.
Air Fryer Fish Tacos : I use my air fryer for everything, but these crispy tacos are definitely in my top three favorite recipes.
Beer Battered Fish Recipe
Equipment
- Baking Sheet
- Cast Iron Skillet
- Deep Frying Thermometer
Ingredients
- 1 pound white fish fillets such as cod or haddock, cut into 4-ounce servings
- 4 tablespoons cornstarch divided
- 1 cup all-purpose flour
- ½ teaspoon kosher salt plus more for serving
- ¼ teaspoon ground black pepper
- 1 cup cold beer
- 4 cups vegetable oil for frying
- Lemon wedges optional, for serving
- Tartar sauce optional, for serving
Instructions
- Pat the fish fillets dry with paper towels. Season all fish pieces with salt on both sides. Then dredge them in 2 tablespoons of cornstarch until they are fully covered. Set aside. 1 pound white fish fillets, 4 tablespoons cornstarch
- In a large, shallow bowl, whisk together the all-purpose flour, remaining 2 tablespoons of cornstarch, salt, and black pepper. Gradually pour in the cold beer while stirring continuously. Mix until you have a smooth and thick batter. The batter should be thick enough to coat the back of a spoon. If the batter is too thick add more beer; if it’s too thin, add more flour. Set aside. 1 cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 cup cold beer
- Preheat your oven to 200°F. Set up a wire rack over a baking sheet inside the oven to keep the cooked fish warm while you fry additional batches. In a deep skillet or frying pan, heat vegetable oil to 350°F. Use enough oil to fully submerge the fish pieces, about 1 inch deep. 4 cups vegetable oil
- Dip each fish fillet into the batter, ensuring it’s fully coated. Allow any excess batter to drip off.
- Carefully place the coated fish fillets into the hot oil one at a time. Fry for about 3-4 minutes per side. The recommended internal temperature for cooked fish is 145°F. You can use an instant-read thermometer to check the internal temperature of the fish. Adjust the cooking time based on the thickness of your fish pieces.
- Use a slotted spoon to remove the fried fish from the oil and place them on paper towels to drain any excess oil. Transfer the fried fish to the wire rack in the oven to keep warm. Repeat with the remaining fish.
- Serve the beer-battered fish hot with lemon wedges and tartar sauce on the side. Lemon wedges, Tartar sauce
Video
Notes
- We highly recommend using a deep frying thermometer to ensure the oil maintains a constant temperature. If the oil is too cold, your fish will turn out soggy. If it’s too hot, the batter will burn while the fish remains raw.
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
