Description
This crispy beer batter fish recipe delivers that perfect crunch with an airy, golden coating that seals in tender, flaky white fish. Ideal for a classic fish fry at home, it’s a comfort food staple served with lemon wedges, tartar sauce, and fresh parsley. Whether you love pub-style fish, deep-fried seafood, or crave the best homemade fish and chips, this one’s for you.
Ingredients
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1 1/2 lbs white fish fillets (cod, halibut, or haddock)
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1 cup all-purpose flour (plus extra for dusting)
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1 tbsp cornstarch
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1 tsp baking powder
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1/2 tsp smoked paprika
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Salt and pepper, to taste
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1 cup cold beer (lager or light ale works best)
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Vegetable oil, for deep frying
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Lemon wedges, tartar sauce, and fresh parsley, for serving
Instructions
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Pat fish fillets dry with paper towels and season lightly with salt and pepper.
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In a mixing bowl, combine flour, cornstarch, baking powder, paprika, and a pinch of salt.
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Gradually whisk in cold beer until a smooth, lump-free batter forms.
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Heat oil in a deep pan or fryer to 350°F (175°C).
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Lightly dust fish fillets in flour, then dip into the beer batter, letting excess drip off.
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Fry fish in batches for 4–5 minutes per side, or until golden and crispy.
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Transfer to paper towels to drain.
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Serve hot with lemon wedges, tartar sauce, and a sprinkle of parsley.
Notes
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Cornstarch in the batter adds extra crispiness.
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Make sure oil stays consistently hot for even frying.
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Best served immediately to retain crunch.
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Pair with fries or a fresh slaw for a full meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: 430 kcal
- Method: Main Course / Dinner
- Cuisine: Deep Frying
