Crispy Fish Fry Batter with Beer
Easy and authentic fish fry batter to make fried fish—just add chips! Inspired by my trip to "England" in Epcot, my favorite easy fish fry batter is perfectly crispy with a light, airy beer batter. It transforms simple fish into golden perfection with just a few pantry staples and cold beers, making it easy to bring the charm of an English pub home.
Servings: 6 servings
Calories: 563kcal
Ingredients
- 400 grams all purpose flour plus more for optional coating (see Step 4)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 550 ml very cold beer* See notes for substitution
- 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 (185C)
- Just before you are ready to fry, pour cold beer (or very cold club soda or sparkling water) into flour mixture, and whisk the mixture.
- Pat fish dry before coating and optionally lightly coat in flour.
- 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, or an internal temperature of 145°F, and then transfer the fish to a plate lined with paper towels.
Notes
*Substitute 550 ml of very cold club soda or sparkling water.
Tips and Techniques
- Choose the Right Fish: Use firm white fish like cod or haddock. Avoid thin fillets like sole or flounder, which fall apart, and oily fish like salmon.
- Cold Batter: Keep the batter very cold, even chilling the beer before mixing.
- Dry Fish: Pat fish dry with paper towels for better batter adhesion.
- Flour Coating: Lightly dust fish with flour before battering.
- Hot Oil: Heat oil to 365°F (185°C) for even frying.
- Do Not Overcrowd: Fry in small batches to maintain oil temperature.
- Drain Properly: Drain fish on a wire rack over paper towels.
- Serve Fresh: Serve immediately for the best texture and flavor.
For a Seasoned Batter:
Add the following to the dry ingredients:- 2 tsp paprika
- 1½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- ¼ to ½ teaspoon cayenne, if you want heat
Nutrition
Calories: 563kcal | Carbohydrates: 55g | Protein: 38g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 279mg | Potassium: 755mg | Fiber: 2g | Sugar: 1g | Calcium: 115mg | Iron: 4.1mg