Easy to make Beer Battered Fish that is perfectly crispy on the outside and tender on the inside. Fresh cod fillets are dipped in a seasoned batter and fried until golden brown. Add some fries, and you have the perfect fish and chips platter made right at home!
My husband is a huge fan of fish and chips. He sees a commercial for a fish and chips shop or sees a character on a TV show eating it and he cannot let it go until he’s eaten it.
That’s what happened again today. It was literally minutes before he started digging through the deep freezer to dig out the frozen cod filets.
“Defrosting these for dinner tomorrow” he announces.
Guess we’ve got dinner figured out I think.
The good news is it is easy to make. It’s not the healthiest way to prepare cod but, meh. It’s okay to indulge and fried food every now and then isn’t the end of the world. Also, its homemade so that’s gotta be better, right? That’s what i’m telling myself.
If you have ever made battered fish at home, you know that it isn’t all that hard. But if you have ever tried it and the results were less than pleasing, don’t worry, I’ve got you covered!
Tips for getting the perfect Beer Battered Fish
Making beer battered fish is easy enough but ensuring it is crispy is not always easy. The batter can sometimes become soggy and that’s less than idea.
- Use rice flour!
My trick to getting the perfect beer battered fish is using rice flour in my batter. It really is that easy. The rice flour helps get that crispiness and prevents the batter from getting really soggy.
I learned this a while bag when I was on a gluten-free diet. I made this recipe using a gluten-free mix and was impressed with the results! You don’t need to use a gluten-free mix though. I do a mix of regular all-purpose and rice flour and it does the trick!
- Flour the filets first before dipping them in the batter.
If you have ever tried to batter fish (or anything else really) and found that the batter slides off and doesn’t coat it nicely, flour it first! Dip the fish in some flour and then the batter. The flour will help the batter stick.
- Make sure your oil is hot enough.
You will also need to make sure your oil is the right temperature. I cook mine on medium-high heat but you may have to adjust it. You don’t want the temperature too high and your batter cooks while the fish is still raw inside.
The oil temperature also shouldn’t be too low and the filet just sits in the pan absorbing oil and getting soggy.
Test out the oil temperature by adding a little bit of batter to the oil to see how it cooks. You could also try cooking one filet first to see if it is cooking too fast on the outside.
Hope you give this recipe a go and love it as much as we do! Bon appetit!
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Beer Battered Fish
For the Batter:
- 1 cup all purpose flour
- 3/4 cup rice flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg beaten
- 2 cups beer (can sub club soda if you like)
For the Fish:
- 4 fillets cod
- 1/4 cup flour
- salt and pepper
- oil for frying
- To make the batter, mix the dry ingredients first. Then add the egg and beer and whisk together, working out most of the lumps.
- Prepare the fish by patting it dry and seasoning it with salt and pepper. Dredge the fish in the flour. This will help the batter stick to the fish better.
- Heat a deep pan with oil (enough to cover the fish). Dip each piece of fish into the batter and carefully place into the hot oil (medium high heat) to cook for a 3-5 minutes until it is golden brown and the fish is cooked through. Cook in batches if the pan does not fit all of the fillets. Place the cooked fish on a plate lined with paper towel to absorb the excess oil. Serve.