If you’re craving restaurant-quality crispy fish, look no further than this recipe for Crispy Beer-Battered Fish. With a perfectly light and crispy coating, this fish is golden on the outside and tender and flaky on the inside. Using a cold beer batter seasoned with garlic, onion, and paprika adds a layer of flavor that complements the mild taste of halibut, cod, or tilapia. This classic dish is perfect for fish and chips, a casual family dinner, or a weekend get-together with friends. The key to achieving that coveted crunch lies in the beer, which makes the batter light and airy, resulting in a delightful crispiness that will have you coming back for more!
Ingredients:
For the Fish:
- 2 pounds of white fish, such as halibut, cod, or tilapia
- 1 teaspoon of kosher salt (feel free to adjust according to your preference)
- 1/2 teaspoon black pepper
- Canola oil for frying
For the Beer Batter:
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch or rice flour
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika (optional)
- 1 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon black pepper
- ¼ teaspoon of red pepper flakes (optional, for a spicy kick)
- 1 large egg, lightly beaten
- 1 1/3 cups beer, very cold (light-colored beer works best)
Instructions:
- Prepare the Fish: Pat the fish fillets dry with paper towels and season both sides with kosher salt and black pepper. Cut the fish into smaller portions if desired for easier frying.
- Prepare the Batter: In a large mixing bowl, whisk together the flour, cornstarch (or rice flour), garlic powder, onion powder, paprika (if using), kosher salt, black pepper, and red pepper flakes (optional). In a separate bowl, lightly beat the egg and add it to the dry ingredients. Gradually pour in the very cold beer, whisking until the batter is smooth. The batter should have a consistency similar to thick pancake batter.
- Heat the Oil: In a deep, heavy-bottomed skillet or pot, heat canola oil over medium-high heat until it reaches 350°F (180°C). You’ll need enough oil to fully submerge the fish pieces, so aim for at least 2-3 inches of oil in the pan.
- Fry the Fish: Working in batches, dip each fish fillet into the beer batter, ensuring it is well coated, and gently lower it into the hot oil. Fry for about 4-5 minutes, turning occasionally, until the fish is golden brown and crispy on all sides.
- Drain the Fish: Once the fish is fried to a crispy golden brown, use tongs or a slotted spoon to transfer the fillets to a wire rack or a plate lined with paper towels to drain any excess oil. Season the fish with a pinch of salt immediately after frying, if desired.
- Serve: Serve the crispy beer-battered fish hot with your favorite sides such as fries, coleslaw, or a simple salad. Don’t forget to add tartar sauce, lemon wedges, or malt vinegar for that classic fish-and-chips experience!
Conclusion:
This Crispy Beer-Battered Fish recipe delivers a deliciously golden and crispy exterior with a tender, flaky interior. The cold beer in the batter ensures that the coating stays light and crisp, while the seasoning adds just the right amount of flavor to complement the mild fish. Whether you’re making fish and chips or just looking for a tasty fried fish dish, this recipe is sure to satisfy your cravings. It’s easy to prepare and makes for a perfect meal to share with family and friends!
Crispy Beer-Battered Fish: Perfectly Fried and Flavorful
Ingredients
For the Fish:
- 2 pounds of white fish such as halibut, cod, or tilapia
- 1 teaspoon of kosher salt feel free to adjust according to your preference
- 1/2 teaspoon black pepper
- Canola oil for frying
For the Beer Batter:
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch or rice flour
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika optional
- 1 teaspoon kosher salt adjust to taste
- 1/4 teaspoon black pepper
- ¼ teaspoon of red pepper flakes optional, for a spicy kick
- 1 large egg lightly beaten
- 1 1/3 cups beer very cold (light-colored beer works best)
Instructions
- Prepare the Fish: Pat the fish fillets dry with paper towels and season both sides with kosher salt and black pepper. Cut the fish into smaller portions if desired for easier frying.
- Prepare the Batter: In a large mixing bowl, whisk together the flour, cornstarch (or rice flour), garlic powder, onion powder, paprika (if using), kosher salt, black pepper, and red pepper flakes (optional). In a separate bowl, lightly beat the egg and add it to the dry ingredients. Gradually pour in the very cold beer, whisking until the batter is smooth. The batter should have a consistency similar to thick pancake batter.
- Heat the Oil: In a deep, heavy-bottomed skillet or pot, heat canola oil over medium-high heat until it reaches 350°F (180°C). You’ll need enough oil to fully submerge the fish pieces, so aim for at least 2-3 inches of oil in the pan.
- Fry the Fish: Working in batches, dip each fish fillet into the beer batter, ensuring it is well coated, and gently lower it into the hot oil. Fry for about 4-5 minutes, turning occasionally, until the fish is golden brown and crispy on all sides.
- Drain the Fish: Once the fish is fried to a crispy golden brown, use tongs or a slotted spoon to transfer the fillets to a wire rack or a plate lined with paper towels to drain any excess oil. Season the fish with a pinch of salt immediately after frying, if desired.
- Serve: Serve the crispy beer-battered fish hot with your favorite sides such as fries, coleslaw, or a simple salad. Don’t forget to add tartar sauce, lemon wedges, or malt vinegar for that classic fish-and-chips experience!