This is my favorite recipe for fish fry batter. Inspired by my trip to “England” in Epcot, this really hits the mark! Crispy and so flavorful. You’ll think you are in an English Pub. Serve with fries and plenty of tartar sauce or malt vinegar!
This is another one of those recipes that I’ve wanted to post for a while now. We’ve made it a few times, always with great results. My husband grew up eating fish fry in upstate (central?) NY, which is another version of frying fish. But this recipe is the British version – think fish and chips – and it uses a fish fry batter, not breading.
I used some very fresh fish, which was amazing. Thick fish fillets are necessary. Cod or haddock work best, but I used what I had on hand.
Cut the fish like so (or even smaller) because when you batter and fry it, it will just about double in volume!
The batter is made from 4 simple ingredients: flour, beer, baking powder, and salt. You can combine the flour, baking powder, and salt ahead of time in a bowl, and then leave the bowl in the refrigerator until you are ready to fry.
Dip in your fish
When your oil is hot enough, add your very cold beer to the flour and stir to combine.
Drop the fish in the batter and then fry away! You need to work in small batches or you run the risk of having the fish stick together.
Outside you will have a very crisp and lovely coating while inside is perfectly moist tender fish. So good. I ate mine with malt vinegar and my husband opted for tarter sauce.
Fish fry batter
Ingredients
- 400 grams all purpose flour (about 3 ¼ cups)
- 3 teaspoons baking powder
- ½ teaspoon salt
- 550 ml very cold beer (about 2 ⅓ cups; you’ll need 2 bottles but will have some leftover)
- Oil for frying
- 2 pounds fish thick cut into 1.5 inch strips
Instructions
- Combine flour, baking powder, and salt and place bowl in fridge for at least 15 minutes.
- Heat oil to 365 degrees F (165 C)
- Just before you are ready to fry, pour cold beer into flour mixture, and whisk the mixture.
- Add fish, a few (2 to 4) pieces at a time (depending on how large your cooking vessel is) and coat well in the batter. Allow the batter to drip off a bit before placing the fish in the fryer.
- If using a deep fryer, add the fish when the basket is in the lower position or else it will stick to the basket. After adding fish, immediately shake the fryer basket a bit so the fish doesn’t stick to the basket.
- Fry for 4 to 6 minutes watching carefully for a golden brown color, and then transfer the fish to a plate lined with paper towels.
- Enjoy!
Notes
Nutrition
Source: Thanks to The Guardian for teaching me how to cook perfect battered fish. It’s easy!
KLynn says
My husband (a picky eater who never likes anything new) liked it better than cornmeal breading. He ate till he was stuffed, which never happens. I mixed the dry ingredients as you called for but I saved half for another time and only used 1 can of beer because we do not like leftover fish. I loved the crumbles and used the leftover batter and fried it up in little drops of fried batter, just like in your frier basket photo. Thanks.
Jen Ritter says
Made fish and chips with this recipe tonight. It is seriously the best one I’ve ever used. Added paprika for color and used crisco. Save this one!!!
Reply
Can says
The best recepie I’ve ever seen. We loved it!
For those who don’t want to use beer can use mineral water instead.
Marie says
Thanks!! And that’s a great tip!
Jean says
What can I substitute for the beer? I don;t like beer batter…
Marie says
I haven’t tried it without beer so I’d hesitate to say…you can’t taste the beer when it’s finished. Maybe plain water
Cooper says
Since you are from Philadelphia, I read your comment as you pronouncing water like “whudder.”
Marie says
LOL, well you’d be correct! I try to hide the accent at times though…
Jenn says
At first it called for baking Soda which I thought was different but my attention was grabbed. However when I read the recipe it indeed called for baking powder. Almost the same as mine except I add lemon pepper and paprika if using new oil. Helps it go golden. A new trick I just learned and tried. It was also very tasty. I love trying new ways to do fish. This recipe other than cook times worked out very well.
Marie says
Thanks! I’ve corrected that…as far as cooking times, it will depend on size and thickness of the fish so it is hard to say. I’ll make a note of that as well. Glad you enjoyed!
Marlon whitesides says
Sounds great I use the same thing except I add a half cup of corn meal adds to the crisp texture of the batter