Few dishes evoke the comforting charm of a classic British “Fish & Chips” meal like crispy beer batter fish. This recipe ensures a light, crunchy coating that’s full of flavor, perfectly complementing tender, flaky fillets. Whether you’re cooking for family or hosting a pub-style dinner at home, this easy-to-follow recipe will deliver restaurant-quality results. Pair it with fries, tartar sauce, and a splash of malt vinegar for the ultimate dining experience.
Ingredients for Beer Batter Fish
For the Beer Batter:
- 12 ounces (340 g) unbleached all-purpose flour
- 1 bottle (12 fl. oz. / 355 ml) beer of your choice
- 1/2 teaspoon (2.5 ml) malt vinegar
- 1 teaspoon (5 g) hot paprika
For the Seasoned Flour:
- 1 cup (120 g) unbleached all-purpose flour
- 1 teaspoon (5 g) Old Bay seasoning
- 1/2 teaspoon (2.5 g) freshly ground black pepper (mixed peppercorns preferred)
For Frying:
- 4 ounces (115 g) fish fillets (pollock, haddock, halibut, or cod)
- Canola oil or vegetable oil, for frying
Step-by-Step Instructions for Beer Batter Fish
Step 1: Prepare the Beer Batter
In a large mixing bowl, whisk together the flour and beer until smooth. Add the malt vinegar and hot paprika, whisking until all ingredients are fully incorporated. Cover the bowl with a tea towel and let the batter rest for 30 minutes.
Meanwhile, preheat your deep fryer to 375°F (190°C) to allow the oil to reach the ideal frying temperature.
Step 2: Mix the Seasoned Flour
On a large shallow plate, combine the flour, Old Bay seasoning, and freshly ground black pepper. Stir the mixture until evenly blended.
Step 3: Coat the Fish Fillets
Once the batter has rested for 30 minutes, dredge each fish fillet in the seasoned flour, ensuring it is fully coated. Shake off any excess flour and set the fillets aside on a plate.
Step 4: Dip and Fry the Fillets
Dip one fillet at a time into the beer batter, ensuring the fish is well coated. Lift it out and allow any excess batter to drip off before gently lowering the fillet into the hot oil. Move the fillet back and forth briefly before releasing it to prevent sticking.
Step 5: Cook to Perfection
Fry the fish fillets in batches to avoid overcrowding the fryer. Cook each fillet for 6–7 minutes, or until golden brown and crispy. Use tongs to remove the fillets from the oil, holding them over the fryer for a few seconds to let any excess oil drain.
Step 6: Keep Warm
Place the fried fillets on a plate lined with a rack, then transfer them to a preheated oven set to 200°F (95°C) to keep them warm while you fry the remaining fillets.
Step 7: Serve and Enjoy
Serve the beer batter fish immediately with fries, tartar sauce, and lemon wedges. For an authentic touch, sprinkle the fried fish with malt vinegar before serving.
This crispy beer batter fish recipe is a foolproof way to recreate the classic British “Fish & Chips” experience in your own kitchen. The combination of seasoned flour, beer batter, and perfectly fried fillets ensures a flavorful, golden crust with tender fish inside. Whether enjoyed as a casual family meal or a special treat, this dish will leave everyone asking for seconds. Don’t forget the fries and tartar sauce to complete the meal!
