Beer Battered Fish Recipe

Fish and Chips
Seth K. Hughes/Getty Images
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
578 Calories
26g Fat
19g Carbs
56g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 578
% Daily Value*
Total Fat 26g 34%
Saturated Fat 5g 25%
Cholesterol 152mg 51%
Sodium 563mg 24%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Protein 56g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The secret ingredient to a really good battered fish fry is beer. Use good beer because the taste will definitely stand out. Fry up a bunch - everyone's gonna want seconds!


  • 1 1/2 cups all-purpose flour
  • 2 pounds fish fillets (mixed of your choice, cod, salmon, wahoo, haddock, etc.; skin removed, if any)
  • 1 bottle beer (lager)
  • salt to taste
  • black pepper to taste

Steps to Make It

  1. To make the batter, sift the flour into a bowl, or put it in a bowl and whisk it. Add 2 tablespoons of peanut oil, then gradually whisk in the beer. The batter should be thick and heavy. Beat it well to get rid of any lumps, season generously with salt and pepper, then let rest for 30 minutes or so.

  2. Heat a good amount of peanut oil (about 2-inches deep) in a large, deep, heavy-bottomed pan until it reaches 320°F (160°C).

  3. Dip your chosen piece of fish into the batter so it is thoroughly immersed, then lift it out and hold it over the bowl for a few seconds so any excess batter drops back in. Now lower the battered fish into the hot oil. Do this one piece at a time, if using large portions, or in small batches for smaller pieces, so as not to crowd the pan.

  4. Fry large pieces of fish for 4 to 5 minutes, and smaller items, for 2 minutes or so, until golden brown and crisp. Scoop them out with a wire skimmer, and transfer to a warm dish lined with paper towels. Keep them warm while you fry the remaining fish, then serve right away, with ketchup or perhaps some tartar sauce.

More on one of the British's favorite meals - Fish and Chips.