Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Batter:
For the Fish:

Directions

Instructions Checklist
  • Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.

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  • Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.

  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

  • Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.

  • Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

Chef's Notes:

Use any white fish or any seafood you like; just make sure to pat it very dry especially, if it's thawed from frozen.

To make self-rising flour, just mix 1 cup all-purpose flour with 1 tsp baking powder and 1/2 tsp fine salt. Cornstarch or potato starch will also work in place of the rice flour.

If you do want to season yours differently, you can apply whatever you want directly to the fish before it goes in the beer batter. Keep in mind that salt draws out water, so don't go too heavy, and make sure your fish is as dry as possible before it gets dunked into your ice-cold batter.

If you make your batter ahead, which is fine, be sure to keep it in the fridge, and if you're making lots of portions, maybe place the batter over a bowl of ice, so it stays cold as you fry.

Editor's Note:

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

Nutrition Facts

503 calories; protein 27.3g 55% DV; carbohydrates 42.7g 14% DV; fat 22.1g 34% DV; cholesterol 66.3mg 22% DV; sodium 590.6mg 24% DV. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/17/2019
One other tip to insure crisp beer batter fish is to never drain on paper towel, always on a wire rack. Placing any hot fried food on paper towels will steam the batter fry and make it less crispy. Love the other tips as well. If you have trouble having the batter stick during frying, place battered food in freezer for 12-15 min and remove to the hot oil immediately. Read More
(13)
39 Ratings
  • 5 star values: 39
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/17/2019
One other tip to insure crisp beer batter fish is to never drain on paper towel, always on a wire rack. Placing any hot fried food on paper towels will steam the batter fry and make it less crispy. Love the other tips as well. If you have trouble having the batter stick during frying, place battered food in freezer for 12-15 min and remove to the hot oil immediately. Read More
(13)
Rating: 5 stars
12/16/2019
This battered fish recipe came out exactly how I had in mind. I followed the recipe exactly, except, to my dismay, realized I had no beer in the house. (Unheard of in this household.) Since all was ready to go, I used non-fat milk instead, and it still tasted great and was perfectly crispy. The only change I would make next time is to have beer on hand! Read More
(5)
Rating: 5 stars
07/29/2019
My absolute favorite method for frying up fish. I seasoned with Old Bay and used sparkling mineral water in place of beer and it came out perfectly crisp without being heavy or too oily. Read More
(5)
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Rating: 5 stars
05/29/2019
Made this tonight for dinner. The family LOVED it. Fantastic recipe! Read More
(3)
Rating: 5 stars
01/22/2020
I have ordered fish and chips up and down the coast of North America. I am from the Maritimes so have grown up on sea food of all kinds. This is hands down the best battered fish I’ve ever had. Seems crazy, cause I made it myself! Used haddock as my fish. Read More
(3)
Rating: 5 stars
02/27/2020
I followed the recipe exactly . I wouldn't recommend a single change. It was GREAT. This is now my "go to" recipe for any kind of breaded meat. I Finally found out how to make a truly crispy breaded fish! One suggestion....don't store your left overs in a zip lock bag. It makes them soggy. I made that mistake with the first batch I cooked. The second batch, I stored in a glass dish lined with paper towels. It stayed fresh and crispy. Oh, I thickened the remaining beer batter, added some dill and garlic, and plopped it into the hot oil making some really great tasting fritters which I served with the fish instead of chips. Read More
(2)
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Rating: 5 stars
03/01/2020
Made it according to recipe and it was fabulous! My only problem was leaving the fish pieces too large and batter perhaps a bit too thick. but it still came out better than our favorite fish restaurant. Made it with fresh Cod! Read More
(1)
Rating: 5 stars
03/08/2020
Exactly as advertised! Super crispy if you keep everything cold. I just put the dry ingredients and beer in the freezer for 10 minutes while the oil was heating up. Also added herbs to the batter for some flavour boost. I will definitely be using this recipe again when cooking fresh perch I just caught! Read More
(1)
Rating: 5 stars
07/22/2019
used this batter for onion rings. added a tsp each of lawry's, garlic powder and old bay. stayed light and crispy and there were no leftovers. Read More
(1)