Beer Battered Fish
This Beer Battered Fish recipe is crispy on the outside, hot and flaky on the inside, and so easy to make at home!
Servings: 4 servings
Equipment
Ingredients
- 1 ½ pounds white cod cut into 1 inch-thick strips
For Dredging:
- 1 cup all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
For The Batter:
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1⅓ cup pale ale or other light beer cold
- 2 to 3 cups vegetable oil for frying
For Serving:
- tartar sauce for serving
- French fries for serving
- lemon wedges for serving
Instructions
- Cut the white cod into 1-inch-thick strips. Set aside.
- In a shallow dish, mix all-purpose flour with sea salt, freshly ground black pepper, and cayenne pepper.
- Dredge each fish strip in the flour mixture, making sure they are evenly coated. Shake off any excess flour and place the coated strips on a plate. Set aside.
- In a large bowl, combine 2 cups of all-purpose flour, ½ teaspoon of kosher salt, 1 teaspoon of baking powder, and 1 teaspoon of garlic powder to make the batter.
- Gradually whisk in the cold beer until the batter is smooth. The batter should be thick enough to coat the back of a spoon.
- Pour vegetable oil into a deep frying pan or pot. The oil should be about 2-3 inches deep.
- Heat the oil to 350°F. Use a kitchen thermometer to ensure the correct temperature.
- Once the oil is hot, dip each dredged fish strip into the batter, ensuring it is fully coated.
- Carefully place the battered fish strips into the hot oil. Fry in batches to avoid overcrowding the pan.
- Fry each strip for about 3-4 minutes until golden brown and crispy. Use a slotted spoon to turn the fish occasionally for even frying.
- Once fried, transfer the fish to a plate lined with paper towels to drain excess oil and rest for a few minutes.
- Serve the beer-battered fish immediately with tartar sauce, French fries, and lemon wedges on the side.
- Enjoy homemade, crispy beer-battered fish!
Notes
- Cold Beer: Ensure the beer is cold when adding it to the batter. This helps create a light and crispy coating.
- Oil Temperature: Maintaining the correct oil temperature is crucial. If the oil is too hot, the fish will burn on the outside and remain undercooked inside. If it’s too cold, the fish will absorb more oil and become greasy.
- Serving Fresh: Beer battered fish is best enjoyed fresh out of the fryer. Serve immediately for the best texture and flavor.
Nutrition
Calories: 519kcal | Carbohydrates: 75g | Protein: 41g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 73mg | Sodium: 785mg | Potassium: 839mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 5mg
