• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Little Sunny Kitchen

  • All Recipes
    • Cuisine
      • American
      • Asian
      • Greek
      • Indian
      • Italian
      • Mexican
      • Middle Eastern
      • Russian
    • Meal Type
      • Appetizers
      • Main Dishes
      • Sides
      • Pasta
      • Soups
      • Salads
      • Grilling
      • Beverages
      • Desserts
      • Sauces, Dressings and Seasonings
      • Vegan
  • Dinner
  • Instant Pot
  • Air Fryer Recipes
  • Shop
  • About/Contact
    • About
    • Contact
    • Privacy
go to homepage
Homepage link
  • Recipe Index
  • Dinner
  • Appetizers
  • Instant Pot
  • Air Fryer Recipes
  • Recipe Videos
  • Join our Facebook group
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Meal Type » Seafood » Beer Battered Fish

    Beer Battered Fish

    Published on June 13, 2020 | updated on January 9, 2021 by Diana

    Jump to Recipe

    Light and crunchy Beer Battered Fish prepared the traditional way! To make the batter ultra-crispy, the water is replaced with beer for better texture and flavor. Serve it with fluffy chips and tartar sauce, and you’ll end up with a British feast just like what you’d have in Britain!

    Close up of perfectly crisp golden beer battered fish served on a white plate

    Fish and chips is a staple across Britain. In every city and town, you’ll find a few small fish and chips shops selling golden battered fish with chips on the side. Traditionally, fish and chips were wrapped in yesterday’s newspaper (and I love that rustic look and feel!), but nowadays they’re served wrapped in white paper or in paper boxes for takeaway.

    Luckily, the fish and chips recipe hasn’t changed throughout the years and finding a really good fish and chip shop isn’t difficult. Most of these shops make a very simple batter for the fish which consists of flour, baking powder, water, salt, and pepper. The recipe is great, but the fish must be eaten as soon as it’s out of the deep fryer and still hot. Otherwise, it will soften and become greasy and soggy.

    So to make super crispy homemade fish, I like to add beer to my batter (I didn’t come up with this, it’s a traditional method but no longer found in small fish and chips shops and you have to go to a fancy restaurant to find it!). Fizzy beer or ale is what will take your fish and chips to the next level. It will not just improve the texture, but it will also improve the flavor and the fish won’t be greasy.

    How to Make Beer Battered Fish

    If you read the recipe in full before you start, making beer battered fish will be a breeze. Learn it once, and you’ll keep making it over and over again.

    What Kind of Fish to Use

    Use any white fish fillet such as cod, pollock, halibut, hake, catfish, basa, or ling. This doesn’t work well with other fish such as tuna or salmon.

    What You’ll Need

    • Fish fillets. Fresh or frozen and thawed.
    • Beer or ale.
    • All-purpose flour and baking powder.
    • Salt and pepper. You can use other seasonings if you like, but I like to keep it simple and just add salt and pepper.
    • Oil for frying. Any neutral high smoke point works. I use canola or corn oil.
    Beer battered fish ingredients

    The Directions

    • If using frozen fish, thaw completely before cooking. Season the fish with salt, and let it sit for at least 20-30 minutes (up to 1 hour). This will help to extract the moisture from the fish and make it firmer for crispy fish.
    • Dredge the fish in seasoned flour, and shake off any excess flour (see image 1 below). It’s important to get rid of any excess flour to get the right texture.
    • Make the batter: In a large bowl, whisk the flour with salt, pepper, and beer. Make sure not to over mix the batter (see images 2 and 3 below).
    • Heat the oil in a cast-iron pot with a kitchen thermometer, or in a deep fryer until it reaches 300°F (150°C).
    • Dip the fish in batter, take it out shaking any excess batter off. And lower down into the hot oil very slowly (see images 4 and 5 below).
    • Deep fry for 7 minutes turning halfway through.
    How to make beer battered fish

    Remove from oil, and place on a wire rack for the extra oil to drip and for the fish to stay crispy. If not serving right now, then place in the oven at a low temperature so that the fish stays crispy. And here you have it, perfectly crunchy beer battered cod or any other fish that you’re using.

    Placing the fried fish on a wire rack to get rid of any excess oil

    I love using my Deep Fryer as it has a thermostat and makes sure that the temperature of the oil is always right, it also has a timer (super useful!). But you can totally use a pot with a kitchen thermometer attached.

    Close up of a crunchy piece of fried fish and tartar sauce on the side

    Top Tips

    • Go for white and firm fish.
    • The fish must be super fresh to cook perfectly. If using frozen, then thaw in the fridge overnight.
    • Season the fish with salt prior to cooking, and let it sit for at least 20-30 minutes (up to 1 hour). This will help to extract the moisture from the fish and make it firmer for crispy fish sticks.
    • The batter must be thick similar to a heavy cream consistency.
    • The batter can be made ahead and sit in the fridge overnight, in fact, the fish turns out crispier when it’s dipped in a batter that was made on the day before.
    • Use fresh oil.
    • Soggy greasy fish happens because oil is not hot enough, so controlling the temperature of the oil is very important.
    • If you have leftovers on the next day, I recommend reheating in an Air Fryer or a fan oven and the fish will crisp up again.
    • Serve with homemade tartar sauce, it’s much healthier than store-bought, cheaper, and always tastes better!
    Holding a flaked fried fish

    Serving Ideas

    Typically crunchy fish is served with tartar sauce, mushy peas, and crispy chips. But below are more ideas for you to try:

    • Healthier oven-baked fries
    • Air Fryer baked potatoes
    • Greek vegetable bake
    • Mac and cheese

    Subscribe to my Newsletter, and follow me on Facebook, Instagram, and Pinterest for more tasty recipes!

    I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!

    If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!

    I hope that you love every recipe that you make! – Diana x

    Beer Battered Fish

    Light and crispy Beer Battered Fish prepared the traditional way! To make the batter ultra-crispy, the water is replaced with beer for better texture and flavor.
    5 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: British
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 343kcal
    Author: Diana

    Ingredients

    • 1 and ⅕ pounds fish fillet
    • 1 and ½ teaspoons salt divided
    • 2 cups (240g) all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon ground black pepper
    • 1 and ½ cups 350ml beer
    • oil for frying

    For Serving:

    • tartar sauce
    • chips or fries
    • lemon wedges

    Instructions

    • If using frozen fresh, thaw completely before using. Season the fish with salt, and let it sit for at least 20-30 minutes (up to 1 hour). This will help to extract the moisture from the fish and make it firmer for crispy fish.
    • Make the batter: In a large bowl, whisk the flour with salt, pepper, and beer. Make sure not to over mix the batter.
    • Dredge the fish in seasoned flour, and shake off any excess flour. It's important to get rid of any excess flour to get the right texture.
    • Heat the oil in a cast-iron pot with a kitchen thermometer, or in a deep fryer until it reaches 300°F (150°C).
    • Dip the fish in batter, take it out shaking any excess batter off. And lower down into the oil very slowly.
    • Deep fry for 7 minutes turning halfway through.
    • Remove from oil, and place on a wire rack for the extra oil to drip and for the fish to stay crunchy.
    • Serve with chips, tartar sauce, and lemon juice or malt vinegar.

    Video

    Notes

    • Use any firm white fish fillet such as cod, pollock, halibut, hake, catfish, basa, or ling. This doesn’t work well with other fish such as tuna or salmon.
    • The fish must be super fresh to cook perfectly. If using frozen, then thaw in the fridge overnight.
    • Season the fish with salt prior to cooking, and let it sit for at least 20-30 minutes (up to 1 hour). This will help to extract the moisture from the fish and make it firmer for crispy fish sticks.
    • The batter must be thick similar to a heavy cream consistency.
    • The batter can be made ahead and sit in the fridge overnight, in fact, the fish turns out crispier when it’s dipped in a batter that was made on the day before.
    • Use fresh oil.
    • Soggy greasy fish happens because oil is not hot enough, so controlling the temperature of the oil is very important.
    • If you have leftovers on the next day, I recommend reheating in an Air Fryer or a fan oven and the fish will crisp up again.

    Nutrition

    Calories: 343kcal | Carbohydrates: 17g | Protein: 20g | Fat: 19g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 630mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Calcium: 70mg | Iron: 2mg
    Did you make a recipe?Tag @littlesunnykitchen or hashtag it #littlesunnykitchen!

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Previous Post: « Grilled Veggie Kabobs
    Next Post: Greek Orzo Salad »

    Reader Interactions

      Leave a Review or Question

      Type your question or comment below, and click Post Comment. You'll see it on this page after we review it.

      Cancel reply

      Your email address will not be published. Required fields are marked *

      Cooked this? Rate this recipe!




    1. Mary1K

      April 18, 2021 at 7:16 am

      May I make a suggestion? When putting your ingredients down it would be nice if you mentioned what brands you prefer to use.

      Reply
    2. John

      January 23, 2021 at 8:22 pm

      5 stars
      Seriously the BEST fish and chips that I EVER had! Our local fish & chip shop has been closed for weeks now and we’ve been looking for a recipe to make at home. This recipe is an absolute winner! Thank you so much for sharing this.

      Reply
    3. Donna

      November 04, 2020 at 8:56 pm

      5 stars
      My daughter-in-law asked for this for her birthday. I have never made deep fried fish before. Your tips helped a lot. I tested the recipe a few days before to work out any kinks, which were minor. I learned to use 6″ wooden picks to lift the battered fish & place, one end slowly, into the oil. Tongs removed batter. It was delicious! I put cooked fish on a rack in 250° oven – made 3# for 7 adults. Wish I could add a pic!

      Reply
    4. Jennifer

      October 31, 2020 at 5:36 pm

      5 stars
      My husband, his twin brother and I made this last night AMAZING. So yummy.

      Reply
      • Diana

        October 31, 2020 at 8:47 pm

        Hi Jennifer – Thrilled to hear you loved this beer-battered fish recipe! It’s one of my favorite fish recipes!

        Reply

    Primary Sidebar

    Connect with me!

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Join our Facebook Group »

    Hello and welcome to Little Sunny Kitchen! I'm Diana and I love cooking with fresh, and seasonal ingredients. I'm a trained chef, food blogger, and photographer. More about me!

    Dinner Tonight

    Homemade Hamburger Helper (Stovetop, Instant Pot)

    Air Fryer Shrimp Fajitas Recipe

    Egg Roll in a Bowl

    Cheesy Chicken Fajita Casserole

    Most Popular

    Chocolate Macarons

    Penne Arrabbiata

    French Fry Seasoning

    Alfredo Sauce Recipe

    Crispy Oven Baked Chicken Tenders

    Chicken Caesar Wrap

    Best Coleslaw Recipe

    Air Fryer Chicken Breast

    Footer

    Copyright © 2021 Little Sunny Kitchen

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled

    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.

    CookieDurationDescription
    cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

    Functional

    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.

    Performance

    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

    Analytics

    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

    Advertisement

    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.

    Others

    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.

    SAVE & ACCEPT