Crispy Beer Battered Fish
User Reviews
5
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Prep Time
15 mins
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Cook Time
16 mins
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Total Time
31 mins
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Servings
6 servings
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Calories
500 kcal
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Course
Main Course
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Cuisine
American
Crispy Beer Battered Fish
Description
Crispy Beer Battered Fish starts by preparing a seasoned batter combining flour, seasoned salt, black pepper, garlic powder, paprika, and onion powder in a mix. Lightly beaten egg and lager beer are whisked in to form a smooth batter of pancake-like consistency. Fresh cod, cut into 1-inch wide pieces, is dried, seasoned with salt and pepper, then dipped into the batter and fried in hot peanut or canola oil heated to 375°F.
The beer batter crisps up during frying, forming a crunchy, golden coating while sealing in the moistness of the tender cod inside. Frying in properly heated oil prevents excess oil absorption, ensuring the fish is crispy rather than greasy. The homemade tartar sauce, made from mayonnaise blended with dill pickles, minced sweet onion, pickle juice, Dijon mustard, and optional hot sauce, adds a sharp, creamy complement.
Serve immediately to enjoy the contrast of crispy batter and flaky fish. Use a slotted spoon or spider to remove fish from oil without excess oil dripping. Avoid overcrowding the pan to maintain frying temperature and crispness.
A thermometer is highly recommended to monitor oil temperature accurately. Gently lowering fish pieces into the hot oil prevents splashing and keeps the cooking safe.
Ingredients
Tartar Sauce
- 1 cup mayonnaise
- 3 Tbsp dill pickle finely chopped
- 1 Tbsp sweet onion finely minced
- 2 tsp pickle juice
- 1/2 tsp Dijon mustard
- 1/4 tsp hot sauce optional
Frying
- peanut oil or canola oil
Fish
- 2 lbs. cod sliced into pieces about 1 inch wide and 3-4 inches long, fresh
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Beer Batter
- 1 cup all-purpose flour
- 1 1/2 tsp seasoned salt
- 1/2 tsp black pepper
- 1 Tbsp garlic powder
- 2 tsp paprika
- 1 tsp onion powder
- 1 large egg lightly beaten
- 12 oz lager beer I use Yeungling
Instructions
Make the tartar sauce
- Combine tartar sauce ingredients in small mixing bowl. Cover and refrigerate for at least 2 hours for best flavor.
Prepare for frying
- Add several inches of oil to the bottom of a large heavy-bottomed pot (my dutch oven is my preferred pot to use), and heat over MED heat until oil reaches 375°F.
- Line a baking sheet with a paper towel, then add a wire cooling rack on top. Set aside, near the stove.
Make the batter
- While the oil is heating up, add dry batter ingredients to a mixing bowl (flour, seasoned salt, black pepper, garlic powder, paprika, onion powder) and whisk to combine. Add beaten egg and slowly whisk in beer until mostly smooth, and batter resembles a pancake batter consistency.
Fry the fish
- Pat cod pieces very dry and season with 1/2 tsp kosher salt and 1/2 tsp black pepper.
- Dip a cod piece into the beer batter, turning to coat very well. Add cod slice into the hot oil, carefully dropping it away from you, then repeat with another 2-3 slices. Try not to fry more than 3-4 pieces at a time, or else the pan will get overcrowded.
- Cook approximately 3-5 minutes, until golden brown on one side, then gently flip pieces over and cook another 3-4 minutes on the other side, until golden brown all over. Remove to prepared wire rack.
- Repeat steps 6 and 7 with any remaining fish pieces. Serve with lemon wedges, a bit of fresh parsley, and tartar sauce.
Notes
- Use a thermometer to maintain oil temperature at 375°F to ensure properly crispy fish.
- Gently lower fish into hot oil, letting it drop away from you to avoid splashes.
- Avoid overcrowding the frying pan as it lowers oil temperature causing soggy fish.
- Use a spider or slotted spoon to remove fish from oil to drain excess oil effectively.
- Tartar sauce improves in flavor if refrigerated at least two hours before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 20g | 7% |
| Protein | 31g | 62% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 1209mg | 50% |
| Potassium | 730mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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