Crispy Beer Battered Fish (2024)

This crispy beer battered fish recipe is one of my favorites. Made with flaky cod that is fried and wrapped in a flavorful, light and crispy beer batter. The best part? The delicious homemade dilly tartar sauce that really brings this crispy beer battered fish home.

If you are looking for more fried seafood recipes, then check out my Honey Walnut Shrimp, Beer Battered Fish Tacos and Crispy Fish Sandwich recipes, next!

Crispy Beer Battered Fish

Sometimes we have fish Fridays at home, and when we do, I always go for this crispy beer battered fish recipe. The crunchy beer battered coating plus the flaky, tender cod really makes crunchy fillets of goodness irresistible.

Growing up, my mom would take me to Long John Silvers, an American seafood fast-food chain. I would always get the fish and chips basket with the hushpuppies.

Each visit was a special treat, and I especially loved dunking the fish into the sauces before taking a –I’m a sauce girl, what can I say?

Fast-forward to today, I still enjoy indulging in these crispy, tender and flaky pieces of fried goodness, but I prefer to make my own.

I’m excited to share this recipe because not only does it promise big on flavor, but the recipe is straightforward and easy to follow.

What Type of Fish Should You Use?

My go-to fish for making crispy beer battered fish will always be cod for its light and flaky texture that goes incredibly well with with the light and crispy beer batter.

Curious about other types of fish you can use? Cod, haddock and orange roughy are also great choices.

What Type of Beer Should You Use For Crispy Beer Battered Fish?

Go for a Mexican lager or light lager. I typically go for a can of Modelo or Tecate. Whichever you choose, just make sure it’s cold. Bonus: you can treat yourself to what’s left in the can!

Oh, and if you’re worried about the alcohol content in the beer, don’t worry; it will cook off during the frying process.

Ingredients You Will Need

Making beer battered fish requires only a handful of ingredients-most of which are seasonings-and is a lot easier to whip up than you think. This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

Now let’s talk about the crispy batter for the fish. The secret to getting light and crispy fried fish is the addition of baking powder.

After adding and mixing the batter ingredients, tiny gas cells form which later expands and rise once added to the hot oil, creating a lighter and airy texture. The result is a light and airy texture that with the perfect amount of crunch.

Now for the sauce. This dill-and-caper-forward tartar sauce is a guaranteed crowd-pleaser. It’s creamy, full of texture, herbaceous, and briny all at the same time and I absolutely love it! Try your hand at this tartar sauce recipe and you’ll never go for the store-bought bottle again.

Here’s what you will need:

Beer-Battered Fish

• Flour
• Baking powder
• Paprika
• Garlic powder
• Onion powder
• Old Bay seasoning
• Kosher salt
• Beer, preferably Mexican lager

Tartar Sauce

• Good quality mayonnaise
• Capers plus brine
• Fresh dill
• Shallots
• Lemon
• Sweet Relish
• Dijon mustard
• Kosher salt
• Garlic

How To Make Crispy Beer Battered Fish

You are just steps away from making the best beer battered fish. Now let’s get into the how-to:

Beer-Battered Fish

1. To a mixing bowl, add flour, baking powder, paprika, old bay, garlic powder, onion powder, and salt. Whisk to combine ingredients. Next, add cold beer and mix smooth. Do not over-mix, small lumps in batter is okay. Cover and refrigerate for 15 minutes.
2. Meanwhile, prepare a baking rack on top of a rimmed baking sheet. Add oil to a dutch oven or heavy-bottomed pot until it measures 1½ inches deep. Heat until oil reaches 375°F or when oil appears shimmery.
3. Pat cod dry then season both sides with salt and pepper. Dip cod fillets into batter, one at a time, then use a fork to remove from batter, allowing excess batter to drip back into the bowl.
4. Add cod to oil, a few pieces at a time. Careful to not overcrowd the dutch oven. Maintain a temperature of 350°-375°F.
5. After 4-5 minutes or when batter is golden brown, use a spider strainer to remove pieces from oil and place on wire rack.

Tartar Sauce

1. Simply add all ingredients to a bowl and mix until well combined.
2. Place in the refrigerator until ready to serve. Best when made one hour before starting on the fish.

Watch How to Make It

What to Pair with Beer Battered Fish

What’s crispy fried fish without a solid dip? I always pair beer battered fish with my homemade, dill-forward tartar sauce (recipe below!), malt vinegar, and a squeeze of lemon.

If you have not had malt vinegar before, it is a type of vinegar that is made with malted grains of barley. It has a unique astringency, deep brown color and goes incredibly well with beer battered fish.

If you have had fish and chips before, you have probably tasted malt vinegar. Either way, when making this recipe, get your hands on a bottle and thank me later.

Another great and obvious pairing is french fries. I cut corners and go for frozen french fries and then toss them in the air fryer for a few minutes, and there you have it–fish-and-chips.

In a sandwich mood? Slap a fillet between two buns slathered with my homemade dilly tartar sauce and enjoy!

Tips for Making the Best Crispy Beer Battered Fish

• Place cooked cod on a wire rack to drain remaining oil.If you place cooked fillets on a paper towel, the batter will turn into a soggy mess.
• Make sure the oil is hot.If the oil is not hot enough, you will end up with soggy pieces. If the oil is too hot, you will end up with crunchy and possibly overcooked batter and undercooked fish. I aim for 375°F then maintain a range between 350°F – 375°F while cooking.
• Go for fresh, not frozen fish. If possible, visit your local fishmonger and go for the freshest fish you can get your hands on.
• Cut cod into 3-inch long pieces. This will ensure even cooking and roughly 3-4 minutes cooking time for each fillet.
• Do not to crowd or stack pieces of fish when frying. Fry only a few pieces at a time.
• Pat fish dry prior to seasoning with salt and pepper to remove excess moisture.

Looking for More Seafood Recipes?

Try these favorites:

• Mussels in Chipotle Cream Sauce
• Shrimp Fra Diavolo
• Shrimp and Asparagus Stir Fry

Loving This Recipe?

There’s a reason why we can’t get enough of this crispy, flaky goodness!Leave a comment belowand share your love for this recipe onInstagramandPinterest. We love to see you get down in the kitchen. Happy eating!