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Beer-Battered Fish


Beer-Battered Fish is the perfect main course for your Friday fish fry during Lent or any time you're craving a good fish and chips recipe.

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Rate this recipe 4.6/5 (15 Votes)


  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 (12-ounce) can beer, ale, or larger
  • 1 large egg
  • 1 teaspoon Kosher salt
  • FISH:
  • 6 cups peanut or canola oil
  • 1 1/2 pounds skinless firm-fleshed white fish fillets, such as cod, flounder, fluke, or haddock, cut into 4 pieces, less than 3/4-inch thick
  • Salt and black pepper to taste
  • Malt vinegar or fresh lemon wedges to garnish


Servings 4
Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in the fridge for at least 20 minutes, or up to 3 hours.

Pour oil into a large Dutch oven. Turn heat to medium and bring to a temperature of 375°F.

Dry fish fillets with paper towels. Season both sides with salt and black pepper to taste. Drop each piece into the bowl of batter.

When the oil is at 375°F, remove 1 piece of fish with a pair of tongs, letting the excess batter drip back into the bowl. Then, lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep the temperature at about 350°F. Cook until fillets are golden brown, about 5 minutes.

Drain fish fillets on a baking sheet covered with paper towels. Serve with coleslaw, malt vinegar, lemon, or whatever you like.

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