Let’s dive into one of my all-time favorite meals: Crispy Beer Batter Fish . Imagine perfectly cooked white fish enveloped in a golden, crunchy beer-infused crust that promises a melt-in-your-mouth experience with every bite. Growing up, fish fries were a weekend staple in our Manhattan home, and it’s a tradition I’m thrilled to carry on with my kiddos, passing on our family’s simple secrets.
Looking to recreate that delightful nostalgia? You might also enjoy our crispy fish tempura batter for perfectly crunchy bites .
Why you’ll love this recipe
- Super easy to make : With just a few ingredients, you can whip up this meal in no time.
- Quick cooking : From start to finish, you’re looking at just 25 minutes.
- Incredible texture : That crispy, airy batter gives such a satisfying crunch.
- Bold flavor profile : The beer adds a beautiful depth to the flavor.
- Versatile : Works perfectly with different types of white fish – whatever you have on hand.
- Family-approved : Even the pickiest eaters will love this dish.
Ingredients
- 2 lbs White Fish (cod or tilapia)
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 cup All-Purpose Flour
- 1 tbsp Garlic Powder
- 1 tbsp Paprika
- 2 tsp Seasoned Salt
- 1 Large Egg
- 1.33 cups Beer
- Canola Oil
Step-by-step instructions
- Thaw your fish if it’s frozen and pat it dry to remove excess moisture.
- In a mixing bowl, combine the flour, garlic powder, paprika, seasoned salt, salt, and pepper.
- In a separate bowl, whisk together the egg and beer until frothy. It’s crucial for the froth – it gives the batter its lightness.
- Slowly pour the egg and beer mixture into the dry ingredients, stirring constantly to achieve a smooth batter.
- Heat canola oil in a large skillet; aim for a temperature around 350°F.
- Drop a bit of batter into the oil to test – it should sizzle and rise.
- Dip the fish pieces into the batter, letting any excess drip off, and slowly lower into the skillet.
- Fry the fish for about 3-4 minutes per side until you see that glorious golden brown color.
- Drain on paper towels to soak up any extra oil and serve hot.
Recipe tips & variations
- Make sure your oil is hot enough to avoid greasy fish. If the batter isn’t sizzling upon entering the oil, it’s not ready!
- Don’t like garlic or paprika? Try adding cayenne for a kick or dried herbs for a more aromatic touch.
- Ever wondered if you could swap the beer for something non-alcoholic? A carbonated non-alcoholic beer or soda water can make a fun twist.
Storage & reheating
For any leftovers, place them in an airtight container and store in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 350°F for about 10 minutes to retain the crispiness. Avoid using a microwave, as it tends to make the batter soggy.
FAQs
How can I make the batter even thicker?
You can decrease the beer slightly for a thicker batter or chill the batter in the fridge for about 30 minutes.
What type of beer works best for the batter?
A light beer is generally best as it won’t overpower the fish. Think lagers or blonde ales.
Can I use another type of flour?
Absolutely! If you’re gluten-sensitive, a gluten-free all-purpose mix works beautifully here.
Is it necessary to use canola oil?
Canola oil is great due to its high smoke point, but vegetable oil or sunflower oil will work just fine too.
Recipes you may like
- Crispy Battered Fish and Chips: The Ultimate Homemade Delight
- Crispy Batter Dipped Fish That’ll Make You Forget Takeout
- Crispy Fish Tempura Batter for Perfectly Crunchy Bites
Get ready to savor each bite of this homemade classic and don’t forget to share your cooking adventure with family and friends!
Crispy Beer Batter Fish
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
Enjoy the classic Crispy Beer Batter Fish with a golden, crunchy beer-infused crust that is melt-in-your-mouth delicious.
Ingredients
- 2 lbs White Fish (cod or tilapia)
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 cup All-Purpose Flour
- 1 tbsp Garlic Powder
- 1 tbsp Paprika
- 2 tsp Seasoned Salt
- 1 Large Egg
- 1.33 cups Beer
- Canola Oil
Instructions
- Thaw your fish if it’s frozen and pat it dry to remove excess moisture.
- In a mixing bowl, combine the flour, garlic powder, paprika, seasoned salt, salt, and pepper.
- In a separate bowl, whisk together the egg and beer until frothy.
- Slowly pour the egg and beer mixture into the dry ingredients, stirring constantly to achieve a smooth batter.
- Heat canola oil in a large skillet; aim for a temperature around 350°F.
- Drop a bit of batter into the oil to test – it should sizzle and rise.
- Dip the fish pieces into the batter, letting any excess drip off, and slowly lower into the skillet.
- Fry the fish for about 3-4 minutes per side until golden brown.
- Drain on paper towels and serve hot.
Notes
- Make sure your oil is hot enough to avoid greasy fish.
- Try adding cayenne for a kick or dried herbs for a more aromatic touch.
- A carbonated non-alcoholic beer or soda water can make a fun twist.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg