Fish Fry Batter
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 (about 3 1/4 cups)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 550 ml very cold beer (about 2 1/3 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 (185C)
- Just before you are ready to fry, pour cold beer 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 color, and then transfer the fish to a plate lined with paper towels.
Notes
Tips and Techniques
Choose the Right Fish: Use white fish like cod or haddock for a firm, flaky texture.
Cold Batter: Keep the batter very cold, even chilling the beer before mixing.
Beer Batter: Mix flour, cold beer, baking powder, and salt for a light, airy batter.
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.
Cold Batter: Keep the batter very cold, even chilling the beer before mixing.
Beer Batter: Mix flour, cold beer, baking powder, and salt for a light, airy batter.
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.
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