Crispy Beer Battered Fish
A classic pub-style dish featuring flaky white fish coated in a light and crispy beer batter, fried to golden perfection. Perfect with fries and tartar sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Deep Frying
- Cuisine: British
- Diet: Halal
Ingredients
Scale
- 500 g white fish fillets (cod, haddock or pollock)
- 150 g all-purpose flour (plus extra for dusting)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 200 ml cold beer (lager or ale)
- Oil for deep frying
- Lemon wedges, for serving
- Tartar sauce, for serving (optional)
Instructions
- Pat the fish fillets dry with paper towels and lightly season with salt and pepper.
- Heat oil in a deep fryer or large pot to 180°C (350°F).
- In a bowl, whisk together flour, baking powder, salt, pepper, and paprika.
- Gradually pour in the cold beer, whisking until a smooth batter forms. Let rest for 10 minutes.
- Lightly coat the fish fillets in flour, shaking off excess.
- Dip each fillet into the beer batter, coating completely.
- Carefully place the battered fish into the hot oil. Fry in batches for 5–7 minutes or until golden and crispy.
- Remove and drain on paper towels. Repeat with remaining fish.
- Serve hot with lemon wedges and tartar sauce if desired.
Notes
- Use very cold beer to ensure a light, crispy batter.
- Don’t overcrowd the fryer to maintain oil temperature.
- You can substitute sparkling water for a non-alcoholic version.
Nutrition
- Serving Size: 1 fillet
- Calories: 390
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 55mg
Find it online: https://ukfinda.com/crispy-beer-battered-fish/