Use What You Have
Beer Batter Fish Made Great Recipe
Satisfy your fried food cravings with this irresistible beer-battered fish recipe. Below, you'll find a detailed ingredient list and step-by-step instructions for making this crispy, flavorful dish.
Ingredients
- 2 quarts vegetable oil for frying
- 8 (4 ounce) fillets cod
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 tablespoons garlic powder (or to taste)
- 2 tablespoons paprika (or to taste)
- 2 teaspoons salt (or to taste)
- 2 teaspoons ground black pepper (or to taste)
- 1 large egg, beaten
- 1 (12 fluid ounce) can or bottle beer, or as needed
Directions
Step 1: Gather all ingredients. Ensure everything is within reach before you start cooking.
Step 2: Heat oil in a deep fryer to 365F (185C). While the oil is heating, rinse the cod fillets under cold water, then pat them dry with paper towels.
Step 3: Season the cod fillets with salt and pepper on both sides. Set them aside.
Step 4: In a large bowl, combine the flour, garlic powder, paprika, salt, and black pepper. Stir to mix the dry ingredients evenly.
Step 5: Add the beaten egg to the dry mixture and stir well. Gradually pour in the beer, mixing as you go, until you achieve a thin batter. The consistency should be similar to pancake batter. If necessary, add more beer to get the right thickness.
Step 6: Dip the cod fillets into the batter, making sure they are evenly coated.
Step 7: Carefully lower each fillet, one at a time, into the hot oil. Fry the fillets in batches to avoid overcrowding. Turn them once during frying to ensure they cook evenly and become golden brown. Each side should take about 2 minutes to cook.
Step 8: Once the fillets are golden and crispy, remove them from the oil and drain them on paper towels. Continue frying the remaining fillets.
Step 9: Serve the beer-battered fish warm with your favorite sides. For a classic pairing, try it with fries, coleslaw, or hush puppies.
Serving Suggestions
- Chef John's French Fries
- Hush Puppies
- Restaurant-Style Coleslaw
How to Store Beer-Battered Fish
If you have leftovers, store the beer-battered fish in an airtight lined with paper towels. It will stay fresh for up to four days in the refrigerator.
Tips and Reviews
Theresa says, "I dipped the fish in flour before dipping it into the batter, and it turned out awesome! My husband said it was better than the fish and chips he had at Red Lobster!"
Hankus raves, "Brilliant fish that stayed crispy for a long time after frying. Tasty batter and easy to make."
Holly Marie shares, "This was an excellent recipe. I made sure the cod was patted very dry before applying the batter. I used Guinness as my beer of choice, and it turned out excellent!"
Nutritional Information (per serving)
- Calories: 448
- Total Fat: 30g (39% DV)
- Saturated Fat: 5g (23% DV)
- Cholesterol: 68mg (23% DV)
- Sodium: 675mg (29% DV)
- Total Carbohydrate: 23g (8% DV)
- Dietary Fiber: 2g (6% DV)
- Protein: 19g (38% DV)
- Vitamin C: 4mg (4% DV)
- Calcium: 41mg (3% DV)
- Iron: 2mg (12% DV)
- Potassium: 449mg (10% DV)
* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
History of Beer Batter Fish
The origins of beer-battered fish trace back to the United Kingdom in the 19th century. The dish likely came about during the industrial revolution when the increasing availability of beer provided an easy and flavorful ingredient to coat fish, resulting in a crispy, crunchy texture when fried. Fish and chips, a quintessential British dish, grew in popularity as beer was commonly used in the batter. Over time, beer-battered fish spread across the globe, from the United States to Australia, becoming a beloved comfort food enjoyed by many in different variations.
Regional Variations
While beer-battered fish is most famously associated with the UK, it has various regional adaptations. In the United States, it often appears on menus as part of the "fish and chips" meal, especially in coastal regions like New England. In Australia, a similar version known as "beer-battered flathead" is popular along the beaches. In these places, the batter might be spiced with local ingredients like Old Bay seasoning or garlic powder, adding a unique twist to the classic recipe. In the Caribbean, some variations include the use of local beers, such as Red Stripe from Jamaica, infusing the batter with a regional flair.
How Beer Batter Fish Differs from Similar Dishes
Beer-battered fish stands apart from other fried fish dishes due to its light, airy texture. Unlike cornmeal-based coatings or heavier breadcrumbs, the beer batter results in a crispier, fluffier crust. The carbonation in beer acts as a leavening agent, creating a batter that puffs up and crisps nicely when fried. This contrasts with the denser crusts found in traditional southern fried fish or tempura, where the batter is heavier and thicker. Additionally, beer batter tends to absorb less oil, keeping the fish inside moist while maintaining that perfect crunch on the outside.
Where Beer Batter Fish is Typically Served
Beer-battered fish is most commonly served in casual settings, such as pubs, seafood restaurants, and fish and chips shops, particularly in the UK, the United States, and Australia. In many British pubs, its a staple of the menu, often paired with a side of crispy fries (chips), mushy peas, and tartar sauce. Its also a popular choice for seafood lovers in seaside towns, where it can be enjoyed fresh and piping hot straight from the fryer. Beer-battered fish is also a common feature of festive events, like outdoor summer gatherings or local fairs, due to its easy preparation and universal appeal.
Fun Facts About Beer Batter Fish
- The use of beer in batter is thought to enhance the flavor of the fish and create a crispier texture, thanks to the yeast and carbonation.
- Some chefs recommend using a dark, full-bodied beer, such as stout or porter, to create a richer, more flavorful batter.
- Beer-battered fish is a popular dish for "Fish Fridays," a tradition that began in many Christian communities as a way to abstain from meat on Fridays.
- In Canada, beer-battered fish is often served with a side of poutine, adding a local twist to the dish.
- In some places, particularly in the southern United States, beer batter is also used for frying other seafood like shrimp and oysters.
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FAQ about Beer Batter Fish Made Great Recipe
Comments
Allrecipes Member
10/06/2025 01:52:54 PM
This recipe is just like you would find at a restaurant. For anyone that has a problem with the beer batter not sticking to the fish, I have a simple trick. Set out a bowl with about a cup of flour, and before you dip the fish in the beer batter, coat the fish in flour. Also- to keep them crispy, make sure to drain the excess oil on a paper bag after frying. You shouldn't have any problems after that! Great recipe!
Beth Rowbottom
05/20/2005 11:46:53 PM
I bought two bottles of beer and did one batter with the spices used in this recipe and then I did another batter with the same recipe using only salt and pepper. The spicy batter is GREAT for onion rings and potato cakes and my husband continued to use it for his fish, but I personally liked the plain batter for my fish and prawns. A good quality beer should be used and not light beer. I had no problems with this batter not sticking, but if it is a problem dip fish into flour first and then the batter before frying. This batter makes a really nice crunchy fish that does NOT get soggy. I don't know how people got soggy fish from this recipe. Make sure to salt fish or anything fried for that matter after removing it from the fryer. Learned that from Emril. Wonderful fish and will use this batter again and again. Goodbye to the corner Fish-n-Chip shop.
LINDA MCLEAN
07/16/2005 08:22:39 PM
Deep frying 101; always lightly coat with flour to help the batter adhere. Other than adding more seasonings and less salt, this was a great recipe Linda! Thanks so much!
Allrecipes Member
05/14/2002 05:09:23 PM
I was very pleasantly surprised. The batter was crispy and light, the best I've made yet. Just a tip, be sure to pat the excess water from the fish before dipping into batter to ensure a nice crispy coating.
Allrecipes Member
03/01/2001 02:17:09 PM
Remember to drain the fish on paper bags for the best crunch! This is a family favorite at my house. I cut amount of the paprika in half and replace the other portion with Old Bay (seafood) seasoning. You can make the batter ahead so you have one less thing to do when you get home from work.
SUPERMOM4
08/11/2002 08:54:28 PM
I was very disappointed with this recipe. Way to much paprika and very salty. There was also a lot of batter left over that just went in the garbage. It did however fry nicely and was very crunchy on the outside. Maybe I'd try it again with half the ingredients and even less salt & paprika.
bonyng
03/21/2011 06:01:06 AM
I did this as written and it was ok. I think I like it better with a little thicker batter. I also add a 1/2 tsp of baking powder to the mix. It puffs up the batter a bit and gets extra crunchy. And make sure you use a good stout beer. This recipe needs a full bodied dark beer to really get the flavor you're looking for.
Lynn Harold
08/29/2005 05:39:45 PM
The spice/flavor was good. I used less salt and added some Old Bay spice as well. I used peanut oil instead of vegetable oil. Also, I should have read some of the other reviews first. The batter was too thin and didn't adhere to the fish. I also made onion rings with the leftover batter. My suggestions: (a) either use half the beer or extra flour; and (b) dip everything you plan to fry in flour first, then the batter.
D M Sattelberg
12/24/2010 08:41:15 AM
turned out great....just a friendly reminder to people complaining of too much salt. Garlic salt is different than garlic powder(granulated garlic)... if using the garlic salt, omit the salt....otherwise it would be very salty.... dry fish with paper towels before putting fish in batter, and heat oil a few degrees hotter than called for because temp will drop when fish are added... dont overcrowd pot, and keep warm in a 200 degree oven while finishing whole batch....
princesslane
04/07/2008 05:58:09 PM
Excellent recipe. I used olive oil for the frying, and took others advice to coat the fish with flour before the batter. The fish was actually better the day after we fried it. I reheated it in the oven at 450 degrees for about 10 minutes on a greased cookie rack atop a cookie sheet...it dried the grease out and made the fish more crispy. I'll remember that!
pteclaire
10/06/2002 01:37:21 PM
The recipe does ask for far too much spice. I halved the spices and it turned out great. I did find I had a lot of batter leftover, I will make less next time.
lanawillers
07/19/2025 12:36:08 AM
This recipe wasn't appealing to taste or sight. The 2 tablespoons of paprika was too much. It gave the batter an unpleasant look and strange taste. While it says to use 12 ounces of beer, it should specify the type of beer that is best for beer batter. The batter didn't stick to the fish and didn't get crispy. This one's not for me.
FrothyRoll6955
06/07/2025 01:47:31 AM
Don't like the flavor of beer. I substituted club soda. Made the batter a little thinner than pancake batter. Also the batter sticks better to the filets if lightly coated in flour.
StrongOnion1599
03/17/2025 01:17:37 PM
I really did love it but it was actually completely authentic beer batter but tomorrow I'm going to substitute beer for tonic water and see if it taste just as incredible I also used your tartar sauce recipe and it was amazing
Andrew Ramirez
03/13/2025 02:25:33 AM
Bro, I can’t believe I made this.
Karen Smith
03/12/2025 01:33:45 PM
Dipped the fish in flour and sprinkled with old bay before the batter as other reviewers suggested. Cooled on wire rack, fish was a little crispy, we will make again.
Junior G
03/11/2025 01:27:23 AM
I add a little of seasoning to the batter and did beside in another plate flour with cayenne pepper, onion powder, garlic powder, black pepper, coated with this sumerge in the batter and tasted delicious, I used a Dominican beer call Presidente, the extra batter I add some of the seasoning flours and did onion rings. Crazy delicious.
SereneKnife3962
03/10/2025 11:54:39 PM
My first time frying cod and this recipe made it so easy and delicious!! Thank you so much
Ron Alpert
03/08/2025 02:58:36 AM
Perfect
Tanglyn Bolton
03/07/2025 01:57:49 AM
Amazing and easy recipe to follow. First time ever making this dish…❤️
audio version
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