Basic beer batter, good for almost any white fleshed fish.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.

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  • In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.

  • In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).

  • Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

772.1 calories; protein 28.9g 58% DV; carbohydrates 74.8g 24% DV; fat 41.5g 64% DV; cholesterol 142.2mg 47% DV; sodium 491.7mg 20% DV. Full Nutrition

Reviews (154)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2003
Execellent recipe! I didn't have pastry flour so used all purpose with extra cornstarch. It was just a bit on the thick side so I added a little more milk. Easy to whip up, the batter was smooth and the fish looked like something you would get in a fish house. Beautiful and golden on the outside and moist and flakey on the inside. A real keeper. Read More
(159)

Most helpful critical review

Rating: 3 stars
03/18/2008
The batter had great flavor. There was just way too much for two pounds of cod. Make sure that the batter is on the thinner side. The first few pieces I fried were a little doughy but I added more beer and they came out great. We even made onion rings and my husband loved them. The only problem is that the batter gets really soggy fast! Any ideas on this problem? Next time I'll add less flour. Read More
(10)
194 Ratings
  • 5 star values: 109
  • 4 star values: 52
  • 3 star values: 12
  • 2 star values: 9
  • 1 star values: 12
Rating: 5 stars
06/22/2003
Execellent recipe! I didn't have pastry flour so used all purpose with extra cornstarch. It was just a bit on the thick side so I added a little more milk. Easy to whip up, the batter was smooth and the fish looked like something you would get in a fish house. Beautiful and golden on the outside and moist and flakey on the inside. A real keeper. Read More
(159)
Rating: 5 stars
03/24/2007
The crust came out delicate and almost greaseless which is nice since I am not a big fan of deep fried items. However my sweetie is which is what provoked me to try this recipe. The only thing that didn't work... I ran out fish before I ran out of batter. However I sliced up an onion and had onion rings. Fabulous! I couldn't stop eating them. Read More
(88)
Rating: 5 stars
12/18/2007
We really liked this. I halved the recipe used Sam Adams Summer Ale and added both Old Bay and Blackened Seasoning. The batter fried up crispy and light. Will make again! Read More
(71)
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Rating: 5 stars
05/10/2003
It is great!Ive always cooked Fish and Chips with just breaded crumbs but now I cook it like they serve in restaurants... so deliciously yummy! It looks fantastic and the batter is smooth. Two thumbs up! Read More
(44)
Rating: 5 stars
07/23/2003
Excellent Wilma! I didn't change a thing just needed to add a little more beer as it was quite thick. The batter stuck to the fish beautifully and really poofed up once deep fried. Thanks! Read More
(28)
Rating: 5 stars
05/10/2003
This was really good. I suggest you only make half unless you are frying a lot of fish. Also add extra beer to make the batter a little thinner. My husband could not believe that he was eating homemade battered fish he said it tasted just like restaurant quality. I will definately make this again. It was a nice change from our usual breaded baked fish. Read More
(23)
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Rating: 4 stars
01/25/2007
Good start. Used heavy dark beer and about half the baking powder so not so puffy. Also cut recipe in 1/2 for 1 pound of Talapia with plenty left over. Good Luck! Read More
(23)
Rating: 5 stars
08/27/2003
Best recipe I ever tried for beer battered fish. My husband absolutely loves this one. I don't like fish but I like the fish in this recipe. I added a little more beer because the batter was really thick and it came out excellent. Read More
(19)
Rating: 5 stars
05/10/2003
excellent recipe. My kids couldn't get enough fish when I used the beer batter. Read More
(17)
Rating: 3 stars
03/18/2008
The batter had great flavor. There was just way too much for two pounds of cod. Make sure that the batter is on the thinner side. The first few pieces I fried were a little doughy but I added more beer and they came out great. We even made onion rings and my husband loved them. The only problem is that the batter gets really soggy fast! Any ideas on this problem? Next time I'll add less flour. Read More
(10)