Beer-battered fish is a tasty twist on a British classic - and takes just 15 minutes to cook.
Deep-frying white fish – such as cod, bass, or haddock – in beer gives it a light, golden crisp coating. If you prefer to use less alcohol in this recipe, you could replace all or half of the amount with sparkling water. As long as it’s fizzy, you’ll achieve great results as it’s the carbon dioxide bubbles in the liquid that creates the crisp finish, and keeps the fish moist when cooking. Serve with homemade chips and mushy peas.
- 115g plain flour
- 1tsp baking powder
- 1tsp salt
- 150ml beer, light ale or lager, chilled
- Sunflower or groundnut oil for deep frying
- 4 x 175g white fish fillets, lightly coated in seasoned flour
Sift the flour and baking powder into a bowl and stir in the salt. Make a well in the centre and gradually whisk in the beer to make a smooth and thick batter – it should be the consistency of double cream.
Heat the oil in a large deep pan or deep fat fryer to 180°C/350°F. Dip two of the fillets in the batter to coat then gently lower into the hot oil. Fry for 6-7 mins until the batter is crisp and golden brown. Drain thoroughly on kitchen paper and keep warm while frying the remaining fish fillets.
Top tips for making beer-battered fish
Make sure the oil reaches the correct temperature before adding the fish– too hot and the batter will brown but the fish won’t be cooked through, not hot enough and the batter will soak up too much oil and be greasy and soggy.
To make deep-fried onion rings thickly slice a large peeled Spanish onion. Separate the rings and dip them into the batter. Deep fry in hot oil for 3-4 mins until golden brown.
We like to serve our beer-battered fish with homemade chips and mushy peas. But want a healthier dish? Try serving your battered fish with freshly steamed veg or some sweetcorn and peas. Love fish? We've got loads more delicious fish recipes to try
Pssst! Make sure you dispose of the cooking oil correctly after trying this recipe at home!