For the lightest, crispiest fried fish, you can’t beat Beer Battered Fish. The yeast and carbonation in beer makes the fish batter delicate and puffy, like at good fish ‘n chip shops. Meanwhile the shock of ice-cold batter hitting hot oil makes it super-crispy – and what’s more, it stays crispy for ages.
Don’t believe me? Just LISTEN to the crunch in the recipe video! Serve with French fries for the ultimate fish ‘n chips experience at home.
Crispy Beer Battered Fish
When it comes to fish, a fry batter made with beer yields the best result for a light, puffy, ultra crispy coating that stays crispy well beyond the time it takes to serve and eat it.
It’s the fish batter used by all the best fish ‘n chips shops. Here’s what makes beer batter so good:
Yeast and carbonation in beer acts like yeast in bread, making the batter go puffy as it cooks so it’s thin and light rather than thick and greasy. It’s like Japan’s famous tempura;
Ice cold beer is used to make the batter cold. The shock of cold batter hitting the hot oil makes it go super-crispy. This concept is fairly common knowledge these days in the culinary world, a technique deployed in all my batter-coated fried foods such as everybody’s favourite Honey Chicken; and
Rice flour for a stay-crispy batter. Just using normal flour doesn’t cut it – it goes soggy within minutes. We need to use a combination of rice and normal flour. This is a proven technique deployed in many Asian fried recipes, such as Honey Chicken and Sweet & Sour Pork.
This battered fish has a light crisp coating that stays crispy for over 15 minutes!
What goes in Beer Batter
All you need for beer batter is cold beer, flour, rice flour, baking powder and salt. For a non alcoholic version, just substitute beer with soda water.
Beer Batter Dry Ingredients
Rice flour – Key for a fish batter that doesn’t go soggy before it hits the table! If you use only wheat flour, it will only stay crispy for a few minutes. Why not use all rice flour? Because rice flour doesn’t go golden when cooked. Nobody wants a pale, white beer battered fish! So we use a combination of wheat flour (which goes golden) and rice flour.
Flour – Just plain/all purpose wheat flour which, as noted above, is what makes the fish go a beautiful golden colour as well as helping the batter rise and puff when combined with the baking powder (which doesn’t happen with rice flour); and
Baking powder – To make the batter puffy. The yeast and carbonation in beer alone isn’t sufficient to achieve that airy-textured batter shell you get at the best fish ‘n chip shops.
Best beer for Beer Batter
You can use any beer other than dark, heavily flavoured beer like stouts or porters as they will discolour and flavour the batter excessively.
Pale ale and lagers are most commonly used, but I’ve used all sorts in my time and they’ve all worked out fine. You can only barely taste it – the beer is mostly to make the batter crispy and puffy, not for flavour. Also, the alcohol cooks out in the hot oil.
Whatever you use, it needs to be ice cold – cool for 2+ hours in the fridge. It’s key for a crispy batter!
Best fish for frying
You can use virtually any white fish fillet such as: snapper, barramundi, cod, flathead, tilapia, hake, haddock, whiting and ling.
My favourite is flathead – but it’s pricey! See list below for what fish shops use in different countries.
I recommend avoiding:
Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin. They work fine, but they will be too dry inside. These fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare or carefully grilled;
Delicate and thin-filleted fish – Like flounder or sole. Again, it will work fine and actually, it is delicious but the texture of the flesh may be a bit too delicate for frying (ie you bite into it and the flesh kind of “crumbles”). Also these fish tend to be very thin fillets;
Oily fish – Like salmon, trout, mackerels, mullet and sardines. You do see these fish in fried form, but it’s not so common with a batter. It’s just a bit too rich.
What fish and chip shops use
Choice of fish varies between countries and regions, depending on what’s available. Most common:
Australia – Basa, hoki, flake (gummy shark!) and hake are seen at everyday suburban fish ‘n chip shops because they are economical options with good flavour and flesh characteristics. Better places will also offer more expensive options such as snapper, barramundi, cod, whiting and flathead (my favourite!);
US – Cod, halibut, tilapia, haddock. In the Southeast, catfish is used frequently; and
UK – [updated thanks to reader feedback!] Cod and haddock are firm favourites, but other varieties offered include hake, pollock, whiting and plaice.
How to make beer battered fish
Oil heating aside, beer battered fish takes 5 minutes to prepare, and each batch takes 3 minutes to fry. Terrifically fast!
Dry & cut fish – Dry fillets well, especially if using thawed frozen fish because it will leech water while defrosting. This is key to crispy fish, so don’t shortcut this!
Cut into desired size. I like “fish cocktail” size – 7 x 3cm / 3 x 1 1/4″ batons – because it’s easier to handle for frying plus has a larger surface area to volume ratio = more crunch! Whole or larger fillets work just fine as well, ie. traditional fish ‘n chip shop format.
If your fish is very thick (3cm / 1.25″+), slice horizontally to make thinner pieces, otherwise the fish may not cook through by the time the batter is golden and crispy. Also, there will be too much fish and not enough crispy batter!
Just remember the batter puffs up when cooking to double the thickness it was wet so don’t make giant fish pieces! 😂
Start heating oil – Heat oil to 190°C/375°F. Hot oil is key to ensure the fish doesn’t end up soggy and greasy. Use a large, heavy-based pot for safety purposes, for even heating of oil and better heat retention. You can of course use an electric fryer if you have one!
Rice flour coating – Dust fish with rice flour, shaking off excess. This is an additional crispiness insurance policy, which will soak up any residual moisture on the flesh of the fish. I use rice flour because it cooks up more crisp than flour.
Make batter just before frying so it’s as cold and fizzy as possible. If it’s a hot day, take extra precautions such as chilling the bowl and dry ingredients until required.
The other reason batter should be made fresh is the batter will noticeably thicken as gluten begins to forms if left to sit too long.
At this stage the fish can sit there while the oil comes to temperature.
Note: Recipe makes more batter than you will need. But it’s hard to dredge properly if you don’t have enough. It can cause a dragging action that wipes off too much batter. However, recipe will coat up to around 1kg/2lb of fish.
5. Minimum of whisking – Only whisk for 5 seconds, just to incorporate the beer into the dry ingredients – some lumps are fine, even desirable. Over-whisking activates gluten and will compromise crispiness.
Batter viscosity is also important. If the wet batter is too thick (in consistency) your cooked batter will be thick (in depth) around the fish and tends to soak up too much oil. Too watery on the other hand and it won’t coat the fish properly, and will go soggy quickly. Aim for a batter that runs but fully coats the back of a spoon – see video.
6. Dredge fish – Hold fillet by one end and dip in batter, letting the excess drip off for a second or two. The batter should fully cover the fish but not be a thick coat as mentioned – this batter puffs up a LOT!
TIP: Keep batter chilled. If you’re a capable cook and it’s mild weather, the batter can stay out while you cook the fish (3 – 4 batches). If you’re new to frying or it’s a stinking hot summer day, pop the batter back in the fridge while frying.
7. Fry 3 minutes – Gently lower fillet into the hot oil, dropping it in away from you, not towards you, so any splash doesn’t come towards your hand. I use my hands because I have more control, but you can use tongs for safety if you prefer.
Cook for 3 minutes until deep golden. There’s no need to turn, though you can push down and submerge each piece under the oil briefly once the batter has set. Fillets often refuse to roll anyway as they become buoyant on one side only!;
8. Drain well on paper towels or a mesh rack, and repeat with remaining fish.
How longer the fish stays crispy for – It will stay crispy for 15 to 20 minutes, even after it goes cold. But obviously, best served hot!
Handy large-batch cooking tip
Using a 1-minute, higher temperature, Asian double-fry method used in things like Honey Chicken and Sweet & Sour Pork, you can make big batches of beer battered fish and serve it all up piping hot! Here’s how:
First fry: Only cook the fish for 2½ minutes until it is golden and crispy, but not deep golden like pictured. Leave to drain, continue with remaining fish;
Second fry: This is to reheat, as well as make it deep golden and stay-crispy. Increase oil temperature to 200°C/390°F. Add fish and fry for 1 minute until deep golden. For Fry #2, you can crowd the oil more (ie. if you cooked fish in 4 batches, you can do this in 2 batches). Drain and repeat with remaining fish. Voila! All fish are piping hot!
Sauces for fried fish
Many options – and don’t let anyone tell you what is right or wrong!
Lemon wedges – A squeeze of lemon is always welcome and many people are happy with just this;
Tartare sauce – I like to make mine extra lemony when using it for fried foods;
Any seafood dipping sauce – Find all my favourites here;
Aioli (garlicky mayonnaise);
Yogurt mixed with lemon – For a lighter option, though somewhat ironic when making fried fish!
Ketchup or Aussie tomato sauce;
Malt vinegar and a sprinkle of salt – The British way!
Though frankly, if you’ve got really good fish and you season every layer lightly, then you’ll munch it plain and won’t even think about a dipping sauce!
Homemade French fries on the side
For the ultimate fish and chips experience at home, crispy homemade French fries are a must! Fluffy on the inside, crispy on the outside – and they STAY crispy even long after they’ve gone cold thanks to a game-changing new method. It’s rare to find fries this good even at up-market bistros.
Worth deep frying
If, like me, you don’t fry much – oil wastage, clean up and all that jazz – and are on the fence about whether it’s worth making homemade fried fish, remember this: crispy battered fried fish is one of those things that you simply cannot buy in frozen convenience packets.
And it’s one of those things you cannot convert into an oven version – or an airfyer!.
So, is it worth making? YES, a thousand times over!!– Nagi x
Watch how to make it
And LISTEN to the CRUNCH!
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Crispy Beer Battered Fish
Ingredients
Fish:
- 700g/ 1.4lb white fish fillets , like flathead, snapper, whiting, cod, tilapia, flathead (skinless, boneless, Note 1)
Dusting:
- ¼ cup rice flour (Note 2)
Crispy Fish Batter:
- ¾ cup plain/all purpose flour
- ¼ cup rice flour (makes it super crispy, Note 2)
- 1¼ tsp baking powder
- ¼ tsp salt
- 1 cup very cold beer , anything other than dark beers like stout, porter etc (Note 3)
Cooking:
- 4 – 5 cups peanut oil (or vegetable, canola or cottonseed oil)
Serving:
Instructions
- Dry & cut fish: Pat fish dry using paper towels or a tea towel. Cut into 7 x 3cm / 3 x 1¼" batons, or larger fillets if you prefer. If you have very thick fillets, cut in half horizontally (Note 1)
- Dusting bowl: Place ¼ cup rice flour in a shallow bowl.
- Heat oil: Heat 6cm / 2" – 3" oil in a large heavy based pot over medium high heat to 190°C/375°F.
- Salt & dust: While oil is heating, sprinkle 3 or 4 pieces of fish with a pinch of salt, then coat in rice flour and shake off excess. You can leave them like this for up to 10 minutes.
- Cold batter: Just before cooking, whisk together the flour, rice flour, baking powder and salt. Add very cold beer into the batter and whisk just until incorporated evenly into the flour. Do not over-mix, do not worry about flour lumps (Note 4). It should be a fairly thin batter but fully coat the back of a spoon. If too thick, add beer 1 tsp at a time.
- Dredge fish: Dunk a piece of fish in the batter, the let the excess drip off very briefly.
- Fry 3 minutes: Carefully lower into oil, dropping it in away from you, one piece at a time. Don't crowd the pot; fry in batches. Fry for 3 minutes, flipping after about 2 minutes, until deep golden.
- Drain: Drain on paper towels. Repeat with remaining fish. Serve hot! However it will stay crisp for 15 – 20 minutes. (Note 5 for larger batch cooking).
- Serve with Tartare Sauce, lemon wedges and a leafy green salad on the side dressed with a classic vinaigrette. Serve with Crispy French Fries or oven baked wedges!
Recipe Notes:
1. Fish for frying – You can use virtually any white fish fillet such as: hoki, whiting, snapper, barramundi, cod, flathead (my favourite!), tilapia, hake, haddock and ling. Fish to avoid: Meaty fish prone to drying out (like swordfish, tuna), delicate or thin fish (like flounder or sole). I personally wouldn’t use oily fish like salmon, but it works just fine. Cutting: Recipe works for fish cocktail size pieces (ie. pick-up-and-dunk size), batons or whole fillet sizes. Remember that the batter puffs up considerably when fried. If your fish is very thick (3cm / 1.25″+), cut in half horizontally to make thinner pieces, otherwise the fish may not cook through by the time the batter is golden and crispy. Also the ratio of fish to batter will be too high. 2. Rice flour – Essential ingredient for a really good crispy batter, and to keep it crispy for a reasonable time (15 minutes+). If you only use normal wheat flour, it will go soggy within minutes. Find it in the baking aisle at the supermarket. Substitute with cornflour/cornstarch or potato starch (not quite as crispy, but still crispier than using only plain flour). 3. Beer: Must be ice cold, in fridge 2 hours+. Key for crispy batter! Best types: Pale ale and lagers are most commonly used, but I’ve used all sorts in my time and they’ve all worked out fine. Doesn’t really matter because you can’t taste it, but avoid dark, heavily flavoured beer like stout or porter (will discolour and flavour batter). Non alcoholic sub: Ice cold soda water + ¼ tsp extra baking powder. It’s basically the same as the batter used for Honey Chicken, slightly adapted to be suitable for fish. 4. Batter thickness: Thinner batter = crispy, delicate crust like you get at good fish and chip shops. 70% fish, 15% crispy batter, 15% empty cavern between fish and batter (the “puff”!). Thicker batter = thicker crust, which some people like, but I am disappointed if I bite in only to find it’s 50% batter, 20% fish, and 30% empty cavern! Do minimal whisking of batter, don’t worry about lumps, just make the beer mix through the flour evenly. If you over-mix, it will activate the gluten and the batter won’t be as light and delicate, it will be thicker, greasier and chewier. 5. Large Batch cooking: The nice thing here is that the fish cooks in 3 minutes so you can just keep them coming out. But if you want to do one large batch, you can do a double fry to reheat & it actually makes the batter less greasy because we use a higher heat (read up on this in my Stay-Crispy Honey Chicken): – First fry: Fry fish in batches for 2½ minutes until crispy and golden, but not a deep golden. Drain on paper towels, continue with remaining fish.
– Second fry: This is to reheat and make it deep golden and crispy. Increase oil temperature to 200°C/390°F. Add fish and fry for 1 minute until deep golden. For Fry #2, you can crowd the oil more (ie. if you cooked fish in 4 batches, you can do this in 2 batches). Drain and repeat with remaining fish. Voila! All fish, piping hot! 6. Reuse oil – Can be used twice more because flavour of batter is neutral, and doesn’t infuse oil with flavour. Cool oil in pot, line mesh colander with paper towel, strain oil. Store until required. I personally would stick to savoury uses rather than sweet. More fry-worth foods here. 7. Source – Partially adapted from this recipe by Chef John of Food Wishes. He knows his stuff, I trust him – and he’s pretty funny too! 8. Make ahead – Can’t be done I’m afraid! Fried fish will be soggy if reheated, and the batter needs to be made fresh. Sorry folks! 9. Nutrition per serving, assuming 4 servings. It’s nowhere near as bad as you think, and I have allowed for a very generous 1/3 cup of oil consumption (across whole recipe). There is no way the batter for 700g/1.4lb of fish will hold that much oil, but I’ve included it to be conservative, so actual calories will be far lower. Very little batter actually ends up on the fish, you will discard about half. It’s hard to make less and dredge properly.
Nutrition Information:
Life of Dozer
Waiting to be asked to check if it’s crispy enough. See recipe video above for his assessment…….
Sara says
Thank you so much for this. I love beer battered fish and chips. And I love that your recipes don’t compromise on flavour. I mostly eat healthy food, lowish carbs but I use a lot of your recipes. Those great tasting recipes and your celebration of food are why I love your blog and keep coming back. It’s great not to be lectured about carbs and clean eating and trying to convince me that there is any merit to a cauliflower pizza crust or zoodles.I love what you do. Many thanks and big hug for Dozer.
Nagi says
It’s all about flavour here Sara – I’ll never compromise just to save a few calories. Healthy food can still be tasty!! N x
Jessica says
I wonder why 1.4 lbs of fish is called for in the recipe versus 1.5 lbs? Does that really make a difference?
Nagi says
Hi Jessica, it should be 1.5lb – let me look into this (although the slight difference doesn’t matter) 🙂 N x
Macy says
Looks (and sounds) delish. Dozer is one blessed doggie.
He eats better than me lots of days lol😊
Nagi says
He truly is Macy – he’s living the good life! N x
Eha Carr says
An absolutely fantastic lesson for those who ‘do’ ! I ‘don’t’ as you would know but I appreciate both the interest shown and your foolproof method of preparation ! And if a friend does ‘do’ beer-battered fish I don’t read them a lesson in ‘h’ but enjoy 🙂 !
Nagi says
😂 Just one to have in the food memory bank for just in case Eha! N x
Carolyn says
I’d like to make a correction to the fish used in the UK for fish n chips. Traditionally, the choice would be haddock or halibut with some regional variations such as plaice. Today, the more ubiquitous cod is normally used. I don’t see the 3 most common choices listed above! I’m going to give the method a try but I will replace some of the beer and flour with sourdough discard 😉
Nagi says
Thanks so much Carolyn!! N x
Anna says
Hi Nagi, thank you so much for all your amazing skills and sharing with the world! You make me look good;-)) do you use rice bran oil with frying as i found alot of Asian fish and chip shop owners use it as it fries up crispy due to it being able to reach high temperature levels? Thank you xxoo
Nagi says
Hi Anna, you can use that – any oil which can withstand a high temperature is fine to use 🙂 N x
Valerie Justus-Rusconi says
Nagi, I am thrilled to see this recipe! When I got the request for what do we want, I thought to myself “I wonder if she has a good fried cod recipe!” Ha, did you hear me? This looks just like the cod I miss from a long-closed restaurant, but not as large. They were big chunks of cod as large as an apple. Thank you so much, I can’t wait to try this!
Nagi says
Great minds Valerie!!! N x
Donald Howson says
cook your chips first i.e first cook then cook your fish first cook then second cook put both together
Nagi says
You could Donald, but if you’re cooking a decent number of servings it will just overcrowd the oil! N x
Betty Kavalski says
Love your recipes. I want to share a tip about frying oil reuse. My farmgirl mother taught me to cut up a potato and fry after fish to take the fish flavor from the oil. Keep for savory, ie. Dont fry donuts after fish, unless you like fish flavored donuts. Hush puppys are fine though. She always did a pan of hushpuppies in the same iron skillet as blue gills or croppie or whatever they caught.
I have found I can get decent french frys by microwaving the whole potato for about have time to cook starch before cooling, cutting and frying. Its a take on my mother always cooking a few extra potatos at dinner, refrigerating and making cottage frys for breakfast. The chunks cook quickly with a nice crispy golden crust. Keep healthy.
Nagi says
Great tip Betty! Yes I like to keep oil used for savoury items separate from sweet things 🙂 N x
Ailsa says
Hi Nagi, I know you said you cant finish this in the oven but could you do it in an air fryer? (I have the oven type with wire shelves). I look forward to when you get your chip method out as I cook for 2 and end up having to do hubbys dinner 1st and by the time I’ve finished off mine he’s already wolfed his down!
Nagi says
Hi Ailsa – I said you can’t oven cook this – is that what you’re referring to? This won’t work in an air fryer – you need the hot oil to instantly set the batter onto the fish. If using an oven or air fryer, you’d be better using a crumbed fish recipe like this one here: https://www.recipetineats.com/fish-fingers-recipe/ N x
Ailsa McQuade says
Thanks Nagi. I was hoping I could do the initial quick fry and finish it in the air fryer. Ill try your crumbed recioe instead
Jaime says
Screw the diets! This is just the sort of thing I love… Fish & Chips are my second favourite pub food, and the one I order 70% of the time. This looks wonderful and I can’t wait to have a go at it this week,
Thanks, Nagi!
(I don’t suppose you have a recipe for my -favourite- pub food (Steak and Kidney Pie)….?)
Nagi says
I like the way you think Jaime, I hope you love it! Pop any recipe requests on my recipe request page – I have a LONG list I’m working through! N x
Diana Rodgers says
Have you tried making this recipe using an Air Fryer? I want to find a good recipe for beer battered fish done in an Air Fryer.(my new favorite toy!!!)
Nagi says
Hi Diana, the hot oil is key to setting the batter – this recipe is definitely not suitable for an oven/air-fryer. N x
j trinkaus says
Where is yeast?
Nagi says
No yeast! Just the natural yeast in beer 🙂 Baking powder also provides lift here! N x
Dave says
I’ve had good success with reheating left-overs. Preheat oven to 300°F/150°C, put fish pieces on a rack prepared with non-stick spray or parchment inside a sided baking pan until it crisps up.
Nagi says
Great Dave!! N x
Miriam Kearney says
This sounds wonderful and while I have no problem deep frying I just got an air fryer oven and am wondering if I could dip the fish in the batter, freeze it and then air fry it? What do you think:
I also want to say that I read a lot of food blogs, I love yours! I”ve noticed over the last several months that your name has come up in other blogs as “their” source for inspiration. Way to go Nagi!
Nagi says
Hi Miriam, no sorry that won’t work! You need to mix the batter just before frying and once it hits the hot oil, the fizz from the beer creates the beautiful crisp batter. N x
Jane Witney-Taylor says
Sorry that should read ‘meals’ not ‘meats’!!!
Jane Witney-Taylor says
Hi Nagi
Thanks for this recipe and am giving it a go tonight.
With regard to styles of recipes we want- just keep giving us more of what you do so well! A great mixture of all types of meals that are tasty and we know will work! That’s why we love your site!
Nagi says
Thanks so much Jane! N x
Jane Witney-Taylor says
Hi Nagi
Thanks for this recipe and am giving it a go tonight.
With regard to styles of recipes we want- just keep giving us more of what you do so well! A great mixture of all types of meats that are tasty and we know will work! That’s why we love your site!
Debi says
I am British and but live in France, currently unable to travel back…have been salivating over the thought of good old British fish and chips so don’t apologise for putting this recipe on….to hell with healthy! 🤣
Nagi says
WOOT! That’s the spirit Debi 😈
Carol says
This is an absolutely fabulous way to cook fish. OMG it’s perfect. Thank you Nagi.
Nagi says
You’re so welcome Carol! N x