Description
This Crispy Beer Batter Fish recipe features tender white fish coated in a flavorful, golden beer batter and fried to perfection. Perfectly crispy on the outside and moist inside, this classic dish is great for family dinners or casual gatherings.
Ingredients
Scale
Fish and Seasoning
- 2 lbs. white fish (such as cod or tilapia), cut into 1 inch by 3 inch sticks
- 1 tsp salt
- 1/2 tsp black pepper
Batter
- 1 cup all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp paprika
- 2 tsp seasoned salt
- 1 large egg, lightly beaten
- 1 1/3 cups beer (lager or ale works well)
For Frying
- Canola oil (enough to fill pot 2 to 3 inches deep)
Instructions
- Heat the oil: Pour canola oil into a large, heavy-bottomed pot or deep fryer until it is 2 to 3 inches deep. Preheat the oil to 375°F (190°C). Use a thermometer to maintain the proper frying temperature.
- Prepare the fish: Cut the white fish into sticks approximately 1 inch wide and 3 inches long. Pat the fish pieces dry with paper towels to remove excess moisture. Season them evenly with salt and black pepper.
- Make the beer batter: In a mixing bowl, whisk together the all-purpose flour, garlic powder, paprika, and seasoned salt until combined. Add the lightly beaten egg and gradually whisk in the beer until the batter is smooth and free of lumps.
- Batter and fry: Dip each fish stick quickly into the beer batter to coat thoroughly. Carefully place the battered fish into the hot oil one piece at a time, ensuring not to overcrowd the pot which can lower the oil temperature.
- Cook the fish: Fry the fish for 3 to 4 minutes or until the exterior turns a beautiful golden brown and the fish is cooked through. Use a slotted spoon or tongs to remove the fish and place them on a wire rack to drain excess oil.
- Serve hot: Enjoy the crispy beer batter fish immediately while still hot and crunchy, paired with your favorite dipping sauce or side dishes.
Notes
- Use a light beer such as lager or pale ale for the batter to avoid overpowering the flavor of the fish.
- Make sure the fish is patted dry before seasoning and battering to help the batter stick better.
- Maintain the oil temperature at 375°F for optimal crispiness and to prevent greasy fish.
- Drain fried fish on a wire rack instead of paper towels to keep the coating crispy.
- This recipe works well with cod, tilapia, haddock, or other firm white fish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (about 6 oz fish with batter)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: crispy fish, beer batter fish, fried fish recipe, fish sticks, deep fried fish, homemade fish and chips
