best fish fry recipe

Written ByJenny Smyth Posted on
best fish fry recipe
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The Best best fish fry recipe

I’ve been making this best fish fry recipe for years, and it’s always a hit with my family. My kids love it when I serve it with a side of tartar sauce, and my husband enjoys it with a squeeze of fresh lemon juice.

This recipe is not only delicious but also incredibly easy to make. The key to a great fish fry is to use a combination of all-purpose flour, cornstarch, and spices to create a crispy exterior and a tender interior.

I like to use cod or haddock for this recipe, as they hold up well to the battering process. The result is a dish that’s both comforting and satisfying.

Whether you’re serving it at a family dinner or taking it to a potluck, this fish fry is sure to be a crowd-pleaser. I’ve also found that this recipe is perfect for using up leftover fish or making ahead of time and reheating later.

It’s one of those magical recipes that never fails to impress, and I’m excited to share it with you today.

Classic Beer-Battered Fish Fry

Classic Beer-Battered Fish Fry

4.6 from 533 votes

This fish fry features flaky white fish coated in a light, crispy beer batter and fried to a golden brown. Served with tartar sauce and lemon wedges, it is a beloved comfort food perfect for a casual dinner.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Fish

1.5 lbs cod fillets, cut into 4 portions
1 tsp salt
1/2 tsp black pepper
1/2 cup all-purpose flour (for dredging)

For the Batter

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp paprika
1 cup cold beer (lager or pilsner)
1 large egg, beaten

For Frying

4 cups vegetable oil (for deep frying)

For Serving

Tartar sauce
Lemon wedges
Fresh parsley (optional)

👨‍🍳Directions

1Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
2Place the 1/2 cup flour for dredging in a shallow dish.
3Dredge each fillet lightly in the flour, shaking off any excess, and set aside on a plate.
4In a large mixing bowl, whisk together the 1 cup flour, baking powder, salt, and paprika.
5Add the cold beer and beaten egg, whisking until the batter is smooth and free of lumps.
6The batter should be thick enough to coat the back of a spoon but still runny; if too thick, add a tablespoon more beer.
7Pour the vegetable oil into a deep fryer or heavy pot to a depth of about 2 inches.
8Heat the oil to 375°F over medium-high heat, using a deep-fry thermometer to monitor the temperature.
9While the oil heats, line a plate with paper towels for draining the fried fish.
10Working in batches to avoid overcrowding, dip each floured fish fillet into the batter, allowing excess to drip off.
11Carefully lower the fillet into the hot oil using tongs.
12Fry for 4 to 5 minutes per side, turning once, until the batter is deep golden brown and the fish flakes easily with a fork.
13Transfer the fried fish to the paper towel-lined plate to drain for about 1 minute.
14Repeat with remaining fillets, ensuring the oil returns to 375°F between batches.
15Serve immediately with tartar sauce and lemon wedges, garnished with fresh parsley if desired.

🔧Equipment

Deep fryer or large heavy pot
Deep-fry thermometer
Mixing bowls
Whisk
Paper towels
Tongs
Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 28g

📝Notes

Use cold beer for a lighter, crispier batter. Cod or haddock work best, but any firm white fish is suitable. Maintain oil temperature at 375°F to prevent greasy fish.

Watch Video Of How Classic Beer-Battered Fish Fry Works

This best fish fry recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just looking for a quick and delicious meal. One of the best things about this recipe is its versatility; you can serve it with a variety of dipping sauces or enjoy it on its own.

Plus, it’s incredibly easy to make ahead of time and reheat later. If you’re looking for more ideas on how to serve your leftover fish fry, consider using it in salads or wraps or adding it to soups for added protein.

❓ Frequently Asked Questions About Beer-Battered Fish Fry

Q: What type of fish works best for this recipe?

A: Cod and haddock are my top choices for this recipe, as they have a firm texture that holds up well to the battering process.

Q: Can I use other types of fish besides cod and haddock?

A: Yes, you can use other types of fish such as tilapia or pollock, but keep in mind that they may have a slightly different texture and flavor.

Q: How do I ensure the batter doesn’t get too thick?

A: To prevent the batter from getting too thick, make sure to stir it well after adding the wet ingredients, and if necessary, add a little more water or beer to achieve the right consistency.

Q: Can I make the batter ahead of time?

A: Yes, you can make the batter ahead of time and store it in an airtight container in the refrigerator for up to 24 hours or freeze it for up to 2 months.

Q: What’s the best way to store leftover fish fry?

A: Leftover fish fry can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating, make sure it reaches an internal temperature of 165°F (74°C) to ensure food safety.

Q: Can I serve fish fry with other types of dipping sauces besides tartar sauce?

A: Yes, you can experiment with different dipping sauces such as cocktail sauce, malt vinegar aioli, or even spicy mayo.

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