Recipes For Beer Batter Fish

Can I Make This In Advance

Crispy Beer Batter Fish & Chips – Food Wishes

Unfortunately, no. Beer battered fish is something that should not be prepared in advance. In fact, you want to aim to enjoy the fish within 15 minutes of cooking. The longer it sits, even if its well-drained on paper towels, the less crispy the outside will become. It will only stay crisp for 15 minutes or so.

If you do end up with leftovers, you can reheat them the next day by quickly frying them again or popping them in the oven. Just note that they wont be as crisp as they were when you first fried them.

How To Make The Best Beer Batter

Mix all of the batter ingredients together until a smooth batter forms with no lumps

Preheat 2 inches of oil heated to 375 Fahrenheit

Mix the flour mixture together in a separate small bowl

Dredge your fish fillets through the flour mixture, tapping off any extra

Cover your now=floured fish filets with batter until totally covered, and then place into the heated oil

Cook, two at a time, for about 4 minutes a side or until golden brown

Drain on paper towels before serving

Best Beer For Beer Batter

You can use any beer other than dark, heavily flavoured beer like stouts or porters as they will discolour and flavour the batter excessively.

Pale ale and lagers are most commonly used, but Ive used all sorts in my time and theyve all worked out fine. You can only barely taste it the beer is mostly to make the batter crispy and puffy, not for flavour. Also, the alcohol cooks out in the hot oil.

Whatever you use, it needs to be ice cold cool for 2+ hours in the fridge. Its key for a crispy batter!

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What You Need To Make Beer Battered Fish

Making this beer battered fish is really quite simple, with easy to find ingredients.

  • White fish: halibut, cod, or tilapia is recommended. More on why you want to pick a white fish below, but lets just say, for this method a cod, halibut, or tilapia is your friend here!
  • Kosher salt: Not to be confused with iodized or table salt.
  • Black pepper: Fresh ground is always recommended
  • Canola oil for frying: A vegetable oil would work too.

Beer Batter

  • All purpose flour: The base of your batter.
  • Cornstarch or rice flour: Mixed with the all-purpose flour, this is what helps it get and stay crispy when combined with the beer.
  • Seasonings: garlic powder, onion powder, paprika, and red pepper. These are all optional. I like a little extra flavor on my batter, but sometimes it is nice to just let the fish flavors shine, so feel free to omit.
  • Salt and black pepper: Again, adds flavor.
  • Egg: You want it lightly beaten, you might be asking why your batter needs an egg, after testing this recipe several times, I found the egg helped give it that light, fluffy, puffy aspect I wanted.
  • Beer: You want it to be very cold, light colored, this is what helps to create that thin, crispy coating that is totally drool-worthy! The yeast and carbonation are a part of what makes the coating light, airy, and puffy!

Sauces For Fried Fish

Crispy Beer Battered Fish

Many options and dont let anyone tell you what is right or wrong!

  • Lemon wedges A squeeze of lemon is always welcome and many people are happy with just this

  • Tartare sauce I like to make mine extra lemony when using it for fried foods

  • Any seafood dipping sauce Find all my favourites here

  • Yogurt mixed with lemon For a lighter option, though somewhat ironic when making fried fish!

  • Ketchup or Aussie tomato sauce

  • Malt vinegar and a sprinkle of salt The British way!

Though frankly, if youve got really good fish and you season every layer lightly, then youll munch it plain and wont even think about a dipping sauce!

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Things To Keep In Mind For Fried Fish

You will likely have excess batter: This is not a recipe error, you want to make sure you have enough to dredge all the fish. Just toss the excess. Or try tempura veggies!

Pick your favorite fish: White fish fillet is best, cod is what is typically used for fish and chips. I like halibut personally.

Use the cornstarch: If you only use all-purpose flour it will not stay as crispy. You want to make sure to add rice flour or corn starch to the mixture.

Can you taste the beer? When you use a light colored beer you will not really taste it in the batter. But if you use a stout or dark ale you will.

Non alcoholic sub for beer: If you really do not want to use beer, you can substitute it with soda water and baking powder to get similar results. Use the equivalent amount of soda water and ¼ tsp baking powder.

Batter thickness: Add more or less beer to get the batter consistency right. You want a slightly thinner batter to get a crispier end result. Think heavy cream. Do not over mix the batter, as this will activate the gluten in your flour, and make your batter thicker and chewier instead of light and crispy.

The Best Fish For Frying

White fish, with its mild flavor and flaky texture, is generally the best for deep frying, but not all types of white fish are the same. Halibut is too dense and pricey sole is too thin and delicate for the thick batter. Cod and haddock are the best choices, but flounder, pollock, or even orange roughy work well, too. I recommend asking whats freshest at the seafood counter and then going with what fits into your budget. Instead of going with long strips, cut the fillets into 3-inch-long chunks, which are easier to batter and fry.

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Can You Air Fry Instead Of Fry This Beer Battered Fish

This is a try one. Battered foods are hard to air fry because by nature the batter is wet, runny, and will run off the food in the air fryer and through the little holes in the bottom.

So the rule of thumb is no, you wont get the same results.

However, you CAN air fry this fish, you will just have a thicker batter and coating, so it wont be exactly the same, or as good, but it will be healthier.

Here is how you do that:

Make fish as directed. But after battering the fish, dredge it in a mixture of 3 parts flour to 1 part cornstarch. By dredging it in flour again, you create a coating that will stay put when you air-fry

Use slightly thicker fillets for air frying, as you want to make sure you do not overcook it while getting that golden brown exterior.

Once you have coated your fillets with the batter, then the flour mixture, you will need to spritz the coated fish generously with oil so there isnt dry flour. It may feel like a lot, but it is still less than frying.

Then, air fry for 12 minutes at 400 degrees F. Or until exterior is golden brown.

How To Make Crispy Beer Battered Fish

Beer Batter Fish and Chips (Classic British) – Gordon Ramsay

Now lets get into the how-to:

Beer-Battered Fish

  • To a mixing bowl, add flour, baking powder, paprika, old bay, garlic powder, onion powder, and salt. Whisk to combine ingredients. Next, add cold beer and mix smooth. Do not over-mix, small lumps in batter is okay. Cover and refrigerate for 15 minutes.
  • Meanwhile, prepare a baking rack on top of a rimmed baking sheet. Add oil to a dutch oven or heavy-bottomed pot until it measures 1½ inches deep. Heat until oil reaches 375°F or when oil appears shimmery.
  • Pat cod dry then season both sides with salt and pepper. Dip cod fillets into batter, one at a time, then use a fork to remove from batter, allowing excess batter to drip back into the bowl.
  • Add cod to oil, a few pieces at a time. Careful to not overcrowd the dutch oven. Maintain a temperature of 350°-375°F.
  • After 4-5 minutes or when batter is golden brown, use a spider strainer to remove pieces from oil and place on wire rack.
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    The Best Beer Battered Fish

    Beer batter can be contentious. When done right, it is light, airy, and crunchyperfectly complimenting the fillet within. When done poorly, it can be heavy, doughy, and overpowering.

    Beer battered fish takes more attention to detail than other method of frying, so its best to work in small batches. Different beers will yield varied flavors. I like a robust beer, like an IPA or stout, but any American light lager works great, too.

    Best Fish for Beer BatterFish with white fillets are ideal for beer batter. Fish with large flakes, like halibut and redfish, really shine for frying. Cut bigger fillets into one-inch-thick pieces for a good fillet-to-batter ratio.

    Best Oil for Beer BatterI like a mix of peanut oil and lard or beef tallow, but plain vegetable oil is great, too. If you want more options for frying, check out Danielle Prewetts article on the best oils for deep frying.

    Get the oil to 375° F and allow it to recover to this temperature before frying each batch. Use a slotted spoon or strainer for turning the fish and paper towels or wire rack for draining.

    Temperature is key for making the perfect beer battered fish. Keep the meat and batter as cold as possible, and the oil as hot as possible. This creates an immediate puff of the batter and makes for a lighter, crunchier end product. A digital thermometer is great for precise temperature reading.

    In the video above, Kevin Gillespie demonstrates how to prepare this recipe with his own unique perspective.

    Do I Need A Special Deep Fryer

    While I really enjoy using my deep fryer because it monitors the temperature of the oil for me, you can also use a heavy bottomed pot, a large pan with deep sides or even a wok!

    If youre keeping track of the oil temperature on your own, use an oil thermometer! Youll have the best results when your oil is at the right temperature.

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    Crispy Beer Battered Fish

    For the lightest, crispiest fried fish, you cant beat Beer Battered Fish. The yeast and carbonation in beer makes the fish batter delicate and puffy, like at good fish n chip shops. Meanwhile the shock of ice-cold batter hitting hot oil makes it super-crispy and whats more, it stays crispy for ages.

    Dont believe me? Just LISTEN to the crunch in the recipe video! Serve with French fries for the ultimate fish n chips experience at home.

    Poor Man’s Beer Batter Fish

    Beer Battered Fish Recipe [Video]

    This is a SUPER EASY AND FAST not to mention CHEAP and NO MESS way to make a beer batter for your fresh fish while camping. Using only beer, your freshly caught fish, some oil for your skillet, and shake and pour buttermilk pancake mix containers found in your local supermarket. Great for camping!

    • 1cupbeer, or as needed

    • 1 containershake and pour buttermilk pancake mix

    • 2poundstrout fillets

    • ½cupoil for frying

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    Make Ahead And Storage

    How to make this recipe ahead of time:

    Because this is fried food, you really cant make it ahead. But when cooking for a large group, you want everything to be done around the same time, and come out hot and delicious. So there is a method you can use to achieve this. This is the double fry method. Here is how it is done:

  • First fry: Cook fish until golden and crispy, but not that deep golden brown, so instead of 3-4 minutes of cook time, only cook the fish for 2½ minutes. Then remove and let drain on the wire rack, while you cook the remaining fish
  • Second fry: Once all the fish have had their first fry, turn your heat of your oil up to 390 degrees F. Now, add your fish to the oil, and fry an additional minute to take that color to the deep golden brown. You can crowd the oil a little more on this second fry than you should for the first fry, allowing you to cook more fish faster, and cook all of your fish in 2-3 batches as opposed to 4-5. Once removed from the oil, drain on the wire rack while you do the next batch, and everything should be nice and hot and ready to serve.
  • Tips For Frying Fish:

    • Lightly coat fish in flour before battering to help batter stick better.
    • Use a handy dandy Candy/Deep Fry Thermometer. Dont try to estimate. Use a thermometer and know for sure that the oil is hot enough for frying.
    • Avoid crowding the pot. Not only does adding a bunch to hot oil all at once lower the overall temperature of the oil but the food can begin to bunch and stick together.
    • Drain excess oil. Prepare paper towel lined baking sheet or cooling rack to allow food to drain off excess oil while cooling.
    • Keep warm until ready to serve. If not eating right away, keep warm in an oven set on the lowest temperature.

    A few recipes to enjoy with fish and chips:

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    How Long Should The Chicken Marinate

    Combine all the marinade ingredients in a bag and squish together, getting all the pieces nice and coated.

    Refrigerate overnight or up to 24 hours .

    The buttermilk will tenderize the chicken, creating a juicy inside that is simply to-die-for.

    PRO TIP: You can avoid using a plastic bag by marinating in a glass bowl covered tightly with plastic wrap. Avoid using a metal bowl though, as this may affect the acidity from the buttermilk.

    What Type Of Beer Should You Use For Crispy Beer Battered Fish

    How to Make Beer Battered Fish | Seafood Recipe |

    Go for a Mexican lager or light lager. I typically go for a can of Modelo or Tecate. Whichever you choose, just make sure its cold. Bonus: you can treat yourself to whats left in the can!

    Oh, and if youre worried about the alcohol content in the beer, dont worry it will cook off during the frying process.

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    Why Is My Breading Falling Off

    Losing that crispy breading is the pits! There are a few simple tricks to making sure your breading doesnt fall off when you deep fry your chicken.

  • When removing your chicken from the marinade, make sure to shake off any excess liquid.
  • Dredge the chicken in the breading, and use your hands to gently apply pressure to the chicken and breading.
  • Make sure your oil is up to the proper temperature of 350 degrees F.
  • Once you drop the chicken in the oil DONT TOUCH IT for at least 2 minutes. This will allow the breading to properly fry and cling to the chicken.
  • What Kind Of Beer Should You Use Here

    Most beer batter recipes dont tend to be overwhelmingly helpful when it comes to telling you what kind of beer to actually use for making beer better.

    Generally speaking, any kind of beer that you like will work just fine here, but remember that however strong the beer tastes is going to affect the taste of the fish.

    If you tried using a deep, oaky, and rich stout in your beer batter, youd probably wind up with an exceptionally bitter, overpowering fish at the end.

    For best results, stick to the kind of beers that you would drink at a barbeque lighter, gentler ales like cream ales or lagers work well here. Anything with a good amount of carbonation, something that makes a really satisfying Hiss when you pop the top, will work just fine here.

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    More Tips For Successful Deep Frying

    • Cut fish into thin, even strips about 1 ounce each. Evenly sized pieces make for even cooking.
    • Its worth repeating: use a deep frying thermometer, and let oil regain its correct temperature before cooking next batch.
    • Choose the deepest pot you have, and fill it about half full.
    • Use a splatter guard to prevent random oil splatters on the wall or in your eye.
    • Always, always fry in small batches, ensuring that pieces dont touch.
    • Briefly drain just-fried fish on a plate or rack lined with paper towels to absorb outer grease.
    • Like most fried foods, its best served while hot and fresh. If not able to eat right away, place fried fish in a single layer on a rack and place in oven at 200F to keep warm.
    • Flavorful Seasonings For Batter
    • Use Guinness or dark beer
    • Mix up the beer batter
    • Dip fish into cornstarch

    How To Make The Beer Batter

    Beer Battered Fish Recipe

    Beer-battered fish is exactly that: fish dipped in a beer batter and deep-fried. While the batter is simply flour and seasonings whisked together with cold beer, Ive found that adding in some rice flour makes the coating lighter and crispier. In fact, the fish will stay crisp for up to 30 minutes after its fried.

    You dont need any fancy beer here, either any lager will do. Just make sure its straight-out-of-the-fridge cold .

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    Which Oil Is Best For Frying

    • Most vegetable oils are good for frying, as their smoke points are high enough to be safe.
    • Corn oil and olive oil have smoke points of about 410°F
    • Canola oil has a safe smoke point of 435°F
    • Peanut, soybean, and safflower oils have the highest smoke points at 450°F
    • Tip: use a budget-friendly oil, as youll be using a larger amount of it when deep frying


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