Description
This Beer Battered Fish recipe delivers crispy, golden perfection with tender, flaky white fish fillets coated in a light beer batter. Perfectly fried and served hot with lemon wedges and tartar sauce, this dish is an ideal comfort food classic for any seafood lover seeking a flavorful and satisfying meal.
Ingredients
Scale
Fish
- 1 pound white fish fillets (such as cod or haddock, cut into 4-ounce servings)
- ½ teaspoon kosher salt (plus more for serving)
- 4 tablespoons cornstarch (divided)
Batter
- 1 cup all-purpose flour
- ¼ teaspoon ground black pepper
- 1 cup cold beer
Frying
- 4 cups vegetable oil (for frying)
Serving
- Lemon wedges (optional, for serving)
- Tartar sauce (optional, for serving)
Instructions
- Prepare the Fish: Pat the fish fillets dry with paper towels and season them with salt on both sides. Dredge each piece thoroughly in 2 tablespoons of cornstarch, ensuring an even coating. Set aside to prepare the batter.
- Make the Batter: In a large, shallow bowl, whisk together the all-purpose flour, remaining 2 tablespoons of cornstarch, salt, and black pepper. Slowly pour in the cold beer while stirring constantly until a smooth, thick batter forms that can coat the back of a spoon. Adjust consistency with additional beer or flour if needed, then set aside.
- Preheat and Set Up: Preheat your oven to 200°F (93°C) and place a wire rack over a baking sheet inside to hold cooked fish warm. Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C), ensuring there is about 1 inch of oil for proper frying depth.
- Batter the Fish: Dip each fish fillet into the prepared beer batter, fully coating each piece. Allow excess batter to drip off before frying.
- Fry the Fish: Carefully place the battered fish fillets into the hot oil one at a time. Fry for approximately 3-4 minutes per side until the batter is crisp and golden brown. The fish should reach an internal temperature of 145°F (63°C); use an instant-read thermometer to verify doneness. Adjust cooking time if fish pieces vary in thickness.
- Drain and Keep Warm: Remove the fried fish using a slotted spoon and place on paper towels to absorb excess oil. Transfer the fish to the wire rack in the preheated oven to keep warm while frying remaining batches.
- Serve: Serve the beer battered fish hot with lemon wedges and tartar sauce on the side for dipping.
Notes
- Use cold beer to create a light and crispy batter texture.
- Maintaining oil temperature at 350°F is crucial to achieving a crispy crust without absorbing excess oil.
- If fish pieces are uneven in size, adjust frying times accordingly to ensure all pieces are cooked through.
- Allowing the fried fish to rest on a wire rack in the oven keeps them crispy before serving.
- Use an instant-read thermometer to guarantee the fish reaches 145°F for safe consumption.
