Beer Battered Fish
These crispy, golden, flaky beer-battered fish are just like your pub-style favorite, made at home in just 20 minutes.
Servings: 4
Calories: 585kcal
Ingredients
- 1 cup all purpose flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons salt
- 1/2 teaspoon cracked black pepper
- 8 ounces iced cold beer
- 1 1/2 pounds cod fillets cut into even strips
- 4 cups vegetable oil for frying
- 2 lemons (cut in wedges) for serving
Instructions
beer battered fish
- Preheat oil to 350˚F in a wide skillet with tall sides.
- Season cod pieces with salt and pepper.
- Place flour, cornstarch, salt, and pepper together in a mixing bowl.
- Whisk dry ingredients together until smooth.
- Add beer to flour mixture and whisk together until smooth.
- Dip fish into batter until fully submerged, a couple pieces at a time.
- Shake excess batter off each piece and carefully drop them into the hot oil. Fry fish for 4 to 5 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack . Season with salt and pepper.
- Transfer to a platter and serve with lemon wedges.
Notes
Tips and Tricks for Success
- Don't skip out on the cornstarch in the batter. It really helps to get the fried batter super crispy around each piece of fish. It also helps the crispiest last, so you don't have to worry about the batter getting soggy while frying all the pieces up.
- Transfer fried fish to a cooling rack that sits in a rimmed baking sheet. This will also greatly aide in the fried fish remaining crispy, while allowing any excess oil to drip onto the baking sheet.
- Fry the fish in batches to prevent overcrowding and to maintain oil temperature.
Nutrition
Calories: 585kcal | Carbohydrates: 29g | Protein: 44g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 999mg | Potassium: 997mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg