batter for frying fish recipe

Written ByJenny Smyth Posted on
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The Best batter for frying fish recipe

I’ve been making this batter for frying fish recipe for years, and it’s a staple in our household. My family loves it when I serve it for dinner, and it’s always a hit at family gatherings. The best part is that it’s incredibly easy to make and requires minimal ingredients.

I like to think that this recipe has been passed down through generations, and its simplicity is what makes it so special. When I was growing up, my grandmother used to make this recipe for me and my siblings all the time. She’d mix together flour, eggs, and seasonings to create this light and crispy batter that would coat the fish perfectly.

I remember the smell of the hot oil and the sound of sizzling fish as we’d sit down to eat. It was always a treat, and I’m so glad I can now pass on this tradition to my own children. The key to this recipe is getting the batter just right – not too thick, not too thin.

You want it to be smooth and even, so that when you coat the fish, it adheres perfectly. This is where most recipes go wrong – they either use too much batter or not enough. But with this recipe, you’ll find that it’s just right every time.

Once you’ve got the batter mixed up, simply dip your fish in it and fry until golden brown. Serve with your favorite sides – we like tartar sauce or lemon wedges – and enjoy! This recipe has been a favorite of mine for years, and I’m so excited to share it with you all today.

Classic Beer Batter for Fish

4.7 from 1664 votes

This light and crispy beer batter creates a golden, crunchy coating for fried fish. The carbonation in the beer makes the batter airy and delicate, while the seasonings add a savory depth.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Batter

1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cold lager beer
1 large egg
1 tablespoon vegetable oil

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper until well combined.
2This dry mixture ensures even leavening and seasoning throughout the batter.
3Make a well in the center of the dry ingredients and pour in the cold beer, egg, and vegetable oil.
4Whisk gently until the batter is smooth and free of lumps, being careful not to overmix as this can deflate the carbonation.
5Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
6Use a deep-fry thermometer to maintain the temperature, as consistent heat is key to a crispy, non-greasy coating.
7Pat fish fillets dry with paper towels and season lightly with salt and pepper.
8Dip each fillet into the batter, allowing any excess to drip off before carefully lowering it into the hot oil.
9Fry the fish in batches, without overcrowding the pot, for 4 to 5 minutes per side until the batter is deep golden brown and the fish flakes easily with a fork.
10The internal temperature of the fish should reach 145°F (63°C).
11Transfer the fried fish to a plate lined with paper towels to drain excess oil.
12Serve immediately while hot and crispy for the best texture.

🔧Equipment

Large mixing bowl
Whisk
Deep fryer or heavy-bottomed pot
Deep-fry thermometer
Paper towels
Slotted spoon or tongs

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 45mg🧂Sodium: 420mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 4g

📝Notes

For a non-alcoholic version, substitute the beer with cold sparkling water or club soda. The batter works best with cold liquid to maintain a light texture. Adjust salt and pepper to taste.

Watch Video Of How Classic Beer Batter for Fish Works

This batter for frying fish recipe is a staple in our household because of its ease of preparation and versatility in serving options. Whether you’re looking for a quick weeknight dinner or a show-stopping dish for special occasions, this recipe delivers every time.

One of my favorite things about this recipe is how well it stores in an airtight container in the fridge for up to three days or frozen for up to two months. When reheating leftovers, simply place them in the oven at 350°F until warmed through.

❓ Frequently Asked Questions About Beer Batter for Fish

Q: What type of fish works best with this batter?

This batter works well with a variety of fish types, including cod, haddock, and tilapia.

Q: Can I use store-bought batter mix instead of making my own?

No! While store-bought mixes may be convenient, they lack the flavor and texture that homemade batter provides.

Q: How do I get the batter to stick to the fish without falling off?

Making sure your fish is dry before applying the batter will help prevent it from falling off during frying.

Q: Can I bake the fish instead of frying it?

You can bake the fish instead of frying it if you prefer a healthier option or if you don’t have access to a deep fryer.

Q: What temperature should I set my oil to for frying?

The ideal temperature for frying is between 350°F and 375°F.

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