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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.
Why not pair this fish with some air fryer French fries or some air fryer sweet potato fries?
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
Batter Ingredients
• Flour
• Cornstarch
• Baking powder
• Salt
• Beer
• Pepper
Flouring Mixture
• Flour
• Cornstarch
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!
Karlynn
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The Best Beer Batter Recipe
- Prep Time
- 10 minutes
- Cook Time
- 8 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 6 pieces
- Calories
- 604
- Author
- Karlynn Johnston
Ingredients
- 4-6 haddock filets or white fish filets of choice
Batter Ingredients
- 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
Flouring Mixture
- 1/2 cup flour
- 2 tablespoons cornstarch
Instructions
- 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.
Nutrition Information
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.
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Mary Grace says
Delicious better than fish and chips we have had in Maine restaurants we used Cod instead of Halibut
Charlene says
Excellent recipe. I had to add a little more beer to get the consistency right for coating our fish. Once I accomplished the right thickness it clung onto the fish and cooked up nice and crispy. This is the first beer batter recipe I have had success with. Thank you so much for sharing! I will be using this recipe for other deep fry delicacies. I can’t wait to experiment with it!
ScrewYou says
Wish I could say I tried the recipe and liked it but this is the most unuseable website I have ever tried to work with. Trying to scroll past endless ads, reading whatever dumb crap you wanted to say before the actual recipe, and constant noisy ads playing on my screen. What a joke. This is embarrassing.
Becky says
I use this for fried “Frog legs” and onion rings!! Yummy, I use a New Belgium IPA called Juice Force for a different flavor twist. Sometimes I use a plain light colored ale for a lighter simple batter!
Marnee says
Love this recipe for beer batter Very successful for shrimp and deep fried veggies as well. I do have to add a little more beer though as it is a wee bit thick for most of the foods I like to fry up! It’s crispy and delicious with a no fail result!!
Joan Javernick says
Have made this twice now. First time was for Chile Rellenos! I know it calls for an egg batter, but neither I nor my husband eat eggs. This was perfect for them. I also fried little “crispies” from the batter that was leftover. Tonight I made chicken wings with it and added some balsamic vinegar to the batter. Fantastic! Thank you for the recipe.
Dianne says
This recipe is excellent!!!! I made deep fried sole fillets using this AWESOME batter! Tonight I’m making deep fried mushrooms using the same batter. Instructions are easy to follow & create the most crispiest light delicious non greasy batter. Thank you Kitchen Magpie!!
Karlynn says
So glad you enjoyed it!
Mark says
I really enjoyed this recipe. I surprisingly used it with chicken bites and onion rings. Whenever I get white fish again, this will be my go to. Thanks for sharing.
Karlynn says
Mmm onion rings are my favourite! Glad you enjoyed it!
Richard peterson says
No flour mixture needed
Karlynn says
The flour absolutely helps the batter stick! Don’t skip it!
Nancy says
What kind of oil do you use?
Dianne says
Hi Nancy! I used Canola oil & it worked great!
Marnee Bruneau says
This recipe is totally the best I have ever made! I am a grandmother and believe me, I have tried many batter recipes! This one is light, crispy, flavourful and has the best crunch! Everyone just loved it! Thanks very much for sharing!
Karlynn says
Yes canola! And thanks for your helpful answer Diane! <3
Mari says
I have not made this yet, but all of your recipes are “Delicious!!” I just ordered your Prarie Table cookbook from Amazon and get it tomorrow…I’m excited!
Also sending heartfelt thoughts and prayers to you and your family in and from Ukraine.
My grandparents were from Ukraine and Poland. Praying for peace for all.
Karlynn says
Thank you so much for the kind words!! I hope you love the cookbook!
Crunchie says
Definitely a great batter. I too added more beer and a splash of water. All beers are different. We battered dolphin fish🐟 fresh from a deep sea fishing charter. Delectable 👌