Nothing tastes more like the seaside than some proper beer batter fish with tartar sauce. However, you don’t have to go all the way to the coast to enjoy it – you can make some yourself.
Table of Contents
- The Best Beer Batter Recipe
- The Best Beer Batter Ingredients
- How To Make The Best Beer Batter
- What Kind Of Beer Should You Use Here?
- How To Avoid Too Much Grease On Your Fish
- Don’t forget to PIN THIS RECIPE to your DINNER RECIPES Board and remember to FOLLOW ME ON PINTEREST!
- The Best Beer Batter Recipe Recipe
The Best Beer Batter Recipe
It is hard to explain why, but there is just something so wonderful and delicious about combining beer and fried fish. The effervescing bubbles and the slightly malty, hoppy flavor that comes with it all combined with some really tasty fish that feels like you bought it right on the waterfront.
The only real trick with this recipe is avoiding ending up with too much oil on your hands as you eat it.
The Best Beer Batter Ingredients
Don’t forget to look at the recipe card at the very bottom for the exact amounts you need here.
• Haddock filets, or whatever fish filets you can find
• Baking powder
How To Make The Best Beer Batter
• Mix all of the batter ingredients together until a smooth batter forms with no lumps
• Preheat 2 inches of oil heated to 375 Fahrenheit
• Mix the flour mixture together in a separate small bowl
• Dredge your fish fillets through the flour mixture, tapping off any extra
• Cover your now=floured fish filets with batter until totally covered, and then place into the heated oil
• Cook, two at a time, for about 4 minutes a side or until golden brown
• Drain on paper towels before serving
What Kind Of Beer Should You Use Here?
Most beer batter recipes don’t tend to be overwhelmingly helpful when it comes to telling you what kind of beer to actually use for making beer better.
Generally speaking, any kind of beer that you like will work just fine here, but remember that however strong the beer tastes is going to affect the taste of the fish.
If you tried using a deep, oaky, and rich stout in your beer batter, you’d probably wind up with an exceptionally bitter, overpowering fish at the end.
For best results, stick to the kind of beers that you would drink at a barbeque – lighter, gentler ales like cream ales or lagers work well here. Anything with a good amount of carbonation, something that makes a really satisfying “Hiss” when you pop the top, will work just fine here.
How To Avoid Too Much Grease On Your Fish
Fried foods are pretty tasty, but the one real disadvantage they have over any other foods is how greasy they are. While that greasiness is what gives it so much intense, crispy taste, it’s still really annoying.
To help you end up with less grease on your fried dish, make sure that you are using a slotted spoon or some durable tongs to pick up and move your fish when in the oil.
Alongside that, once the fish is done, make sure that you transfer it to a plate lined with paper towels. The paper towels will absorb the excess oil, leaving you with a still crispy piece of fish, only it won’t be literally dripping with gross, insanely hot oil anymore.
Looking for more delicious Fish recipes? Try these out:
Enjoy! Happy cooking!
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The Best Beer Batter Recipe
- Prep Time
- 10 minutes
- Cook Time
- 8 minutes
- Main Course
- 6 pieces
- Karlynn Johnston
- 4-6 haddock filets or white fish filets of choice
- 1 cup flour
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 cup beer
- 1/4 teaspoon ground black pepper
- 1/2 cup flour
- 2 tablespoons cornstarch
- Combine the batter ingredients and mix until smooth batter forms, ensuring that there are no lumps.
- To deep-fry, preheat 2-3 inches of oil in a heavy saucepan to 375 degrees F, or preheat your deep fryer. Line a large plate or platter with paper towels and set aside,
- Combine the “flouring” ingredients together in a small bowl.
- Dredge the fish filets through the flour mixture first, lightly tapping them to sure there isn’t too much flour coating on them.
- Proceed to now cover the floured fish filets with the batter until covered with a thick coat of batter.
- Place gently into the heated oil.
- Cook two at a time in the hot oil, for approximately 4 minutes per side or until a medium golden brown.
- Remove and drain the fish on the prepared paper towels.
- Serve and enjoy.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.