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Beer Batter Fish Recipe Beer Batter Fish Recipe

Recipe

Beer Batter Fish Recipe

I whip up a crispy, golden beer batter for fish fillets, frying them to perfection. It's a simple, delicious dish that brings pub vibes right to my kitchen.

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Beer batter fish is a game-changer for your seafood nights. Imagine crispy, golden fish fillets with a light, airy coating that melts in your mouth. The secret? Cold beer in the batter. This recipe is straightforward, quick, and delivers restaurant-quality results right at home. Perfect for impressing guests or treating yourself to a delicious meal. Let's dive into this simple yet mouthwatering dish!

Beer Batter Fish Recipe

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup cold beer
  • 1 tsp baking powder
  • 1 lb cut into pieces fish fillets
  • to taste salt
  • to taste pepper
  • for frying oil

Instructions:

  1. In a mixing bowl, whisk together the flour, baking powder, salt, and pepper.
  2. Gradually add the cold beer, whisking until smooth.
  3. Heat oil in a deep fryer to 375°F (190°C).
  4. Dip the fish fillets into the batter, allowing excess to drip off.
  5. Fry the fish in batches until golden brown and crispy, about 4-5 minutes per side.
  6. Drain on paper towels and serve hot.

What You Will Need

H2: What you will need to make beer batter fish

  • All-purpose flour: Forms the base of the batter, giving it structure and a light, crispy texture when fried.
  • Cold beer: Adds carbonation, making the batter airy and light, while also imparting a subtle flavor.
  • Baking powder: Helps the batter rise and become fluffy, ensuring a crispy coating on the fish.
  • Fish fillets: The star of the dish, providing a tender, flaky interior that contrasts with the crispy batter.
  • Oil for frying: Necessary for achieving a golden, crispy exterior on the fish, ensuring it cooks evenly.

Tools and Instruments Needed

  • Mixing bowl: Essential for combining flour, baking powder, salt, pepper, and beer into a smooth batter.
  • Whisk: Helps achieve a lump-free batter by thoroughly mixing dry and wet ingredients.
  • Deep fryer: Ensures even frying of fish fillets, resulting in a crispy, golden exterior.
  • Tongs: Useful for safely handling fish fillets when dipping in batter and transferring to hot oil.
  • Paper towels: Drains excess oil from fried fish, keeping them crispy and less greasy.

Beer Batter Fish Recipe

Crispy and delicious beer-battered fish, perfect for a quick and tasty meal.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

Equipment

  • Deep fryer
  • Mixing bowl
  • Whisk

Ingredients:  

Main Ingredients

  • 1 cup All-purpose flour
  • 1 cup Beer cold
  • 1 tsp Baking powder
  • 1 lb Fish fillets cut into pieces
  • to taste Salt
  • to taste Pepper
  • for frying Oil

Instructions: 

  • 1. In a mixing bowl, whisk together the flour, baking powder, salt, and pepper.
  • 2. Gradually add the cold beer, whisking until smooth.
  • 3. Heat oil in a deep fryer to 375°F (190°C).
  • 4. Dip the fish fillets into the batter, allowing excess to drip off.
  • 5. Fry the fish in batches until golden brown and crispy, about 4-5 minutes per side.
  • 6. Drain on paper towels and serve hot.

Notes:

Serve with tartar sauce and lemon wedges for extra flavor.

Nutrition value:

Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 2gCholesterol: 60mgSodium: 300mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Keywords:

Keyword Beer Batter, Fish
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Instructions

Make Ahead Instructions

  • Prepare the batter and store it in the fridge for up to 24 hours.
  • Cut the fish fillets and keep them in an airtight container in the fridge.
  • When ready to cook, give the batter a quick whisk and proceed with frying.

Freezing Instructions

  • After frying, let the fish cool completely.
  • Place the cooled fish on a baking sheet and freeze until solid.
  • Transfer the frozen fish to a freezer-safe bag or container.
  • Reheat in a preheated oven at 375°F (190°C) for about 15-20 minutes.

Using cold beer in the batter helps create a lighter, crispier coating because the carbonation in the beer adds extra bubbles to the batter.

Frequently Asked Questions

FAQ:
How do I keep the batter crispy?
Make sure the beer is cold and the oil is hot enough.
Can I use any type of beer?
Yes, but lighter beers work best.
What kind of fish should I use?
Cod, haddock, or tilapia are great choices.
How do I know when the fish is done?
The fish should be golden brown and flake easily with a fork.
Can I make the batter ahead of time?
It's best to use the batter immediately for the crispiest results.

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