Beer Battered Fish

2 Mins read

What’s for Dinner ? Beer Battered Fish Recipe

There’s nothing extraordinary about this recipe, but when you do it right, it is a satisfying meal that becomes a treat to your taste buds. Fish has never tasted so good! It is an easy, flavorful recipe that gives optimal crispiness and delicious results when you fine-tune it in the right way. 

This Beer Battered Fish recipe was on my wish list since I visited the UK a few years ago. I still remember the day when a friend took me to a fish and chips bar, where I gobbled down this delicious dish for the first time. I was smitten. It was pure heaven! After that, I visited the same place to eat it for the next five days.  

And since then, I wanted to make Beer Battered Fish.  After trying multiple times, I achieve the iconic crystal crisp exterior without drying out the fish. Here, I am sharing my recipe to prepare this delicious pub and cafe dish. If you would like to take your cooking skills to the next level try one of of recommended cooking master class found on our Home Page 


  • Skinless cod (1 ½ pound)
  • All-purpose flour (1 cup)
  • Vegetable oil (8 cups)
  • Baking powder (½ teaspoon)
  • Tartar sauce
  • Coarse salt
  • Pale lager (1 cup)
  • Lemon wedges

Special Instructions

  • Cod should be boneless and skinless. If cod isn’t available, you can use white-fleshed fish. 
  • In addition to the essential ingredients, you must have a deep-fat thermometer to check the oil temperature. If you don’t have a thermometer, then put some batter into the oil; it is ready if bubbles are formed.  
  • Get some paper towels.



  • Take a pot and add vegetable oil to it. A pot fitted with a deep-fat thermometer will be an ideal choice, but you can also use a standard pot. 
  • Heat the oil to at least 350 degrees. 
  • In a bowl, mix all-purpose flour, baking powder, and coarse salt (1 ½ teaspoon). Now, add beer and whisk batter until it is smooth.  
  • Use paper towels to dry the fish. Season it with salt. 
  • Now, dip fish into batter. Here, ensure that too much batter is not added. If required, shake off excess.
  • Fry fish. Once one side is deep golden brown, turn the fish. Repeat the step for the other side. It will take around 6 to 7 minutes to fry. During the step, make sure the heat is 350 degrees.   
  • Get a baking sheet and put in near the stove. Use a slotted spoon to transfer the fried fish to the sheet carefully. Let it drain for a few minutes. 


Beer Battered Fish is ready! You have conquered the batter challenge. Serve your dish with lemon wedges and tartar sauce.  Chef’s Note: It is necessary to maintain the temperature (350 degrees) throughout the process of frying fish. A sudden drop or increase in temperature may burn or undercook the fish.

It takes around 20 minutes for preparation, and seven minutes to fry fish. If there are two batches, it won’t take more than 15 minutes. You can have your dish ready in just 35 minutes. Serve this to your guests, and impress them with your cooking skills. Enjoy! 


146 posts

About author
Founded in 2019 by Keith Harrison, Athletic Digest has come a long way from its beginnings in Detroit, MI. When Keith Harrison first started out, his passion for coaching and playing sports drove him to blog about health and fitness so that athletes or the everyday person can live a better healthy lifestyle. We now serve customers all over the world and are thrilled that we’re able to turn our passion into Athletic Digest, LLC your health and fitness website.
Related posts

Mediterranean Sea Bass

1 Mins read
Pan Seared Mediterranean Sea Bass by Chef Ramsay This Recipe by Chef Gordon Ramsay is a great way to add more fish…

How To Make Easy Pan Seared Tilapia

2 Mins read
Pan Seared Tilapia Tilapia, a little flaky white fish with a history dating back to thousands of years, is neither fatty like…

Mussels With White Wine

2 Mins read
Mussels With White Wine: How to Cook in 25 Minutes   Mussels with white wine is a classic, easy one-pot meal that…

Enter your email and subscribe to our monthly newsletter.

Leave a Reply

Your email address will not be published. Required fields are marked *