Description
This Crispy Beer Battered Fish recipe delivers perfectly golden, crunchy fish with a light, airy batter made from a mix of rice and plain flour combined with cold beer. Ideal for a classic fish and chips meal, it pairs wonderfully with tartare sauce, lemon wedges, and crispy fries or baked potato wedges for a satisfying, crowd-pleasing dinner.
Ingredients
Scale
Fish and Batter
- 700g (1.4 lb) white fish fillets (such as flathead, snapper, whiting, cod, tilapia; skinless, boneless)
- ¼ cup rice flour (for dusting)
- ¾ cup plain/all purpose flour
- ¼ cup rice flour (for batter)
- 1¼ tsp baking powder
- ¼ tsp salt
- 1 cup very cold beer (anything light other than dark beers like stout or porter)
- 4 – 5 cups peanut oil (or vegetable, canola, or cottonseed oil for frying)
To Serve
- Tartare Sauce
- Lemon Wedges
- Homemade Crispy French Fries
- Baked Potato Wedges
Instructions
- Dry & Cut Fish: Pat the fish fillets dry thoroughly with paper towels or a clean tea towel. Cut the fish into 7 pieces measuring approximately 3 cm x 1¼ inch batons, or leave as larger fillets if preferred. If fillets are thick, slice them horizontally in half for even cooking.
- Prepare Dusting Flour: Place ¼ cup of rice flour in a shallow bowl to coat the fish pieces before battering.
- Heat Oil: Pour 4 to 5 cups of peanut oil into a large heavy-based pot, filling it to about 6 cm (2 to 3 inches) deep. Heat the oil over medium-high until it reaches 190°C (375°F), the ideal temperature for frying.
- Salt & Dust Fish: Lightly sprinkle a pinch of salt on 3 or 4 fish pieces, then dredge each piece in the rice flour, shaking off the excess. This step can be done up to 10 minutes ahead to help create a crispy crust.
- Make Cold Batter: Just before frying, whisk together the plain flour, rice flour, baking powder, and salt in a bowl. Gradually add the very cold beer, whisking gently until the batter is evenly combined but still slightly lumpy. The batter should be thin enough to coat the back of a spoon; if too thick, add beer a teaspoon at a time.
- Dredge Fish in Batter: Dip each floured fish piece into the cold beer batter, letting any excess drip off briefly before frying.
- Fry Fish: Carefully lower the battered fish pieces into the hot oil, dropping them away from you to avoid splashes. Fry in batches to avoid crowding the pot. Cook for about 3 minutes total, flipping the fish after about 2 minutes until the batter turns a deep golden brown and crisp.
- Drain Fish: Remove the fried fish with a slotted spoon and place on paper towels to drain excess oil. Repeat with the remaining fish pieces. The fish will stay crispy for 15 to 20 minutes, great for serving a larger batch.
- Serve: Plate the crispy beer battered fish with tartare sauce, lemon wedges, and a fresh leafy green salad dressed with classic vinaigrette. Accompany with homemade crispy French fries or oven-baked potato wedges for a complete meal.
Notes
- Note 1: Choose firm white fish fillets such as flathead, snapper, whiting, cod, or tilapia; skinless and boneless is preferred.
- Note 2: Rice flour added both for dusting and batter helps achieve extra crispiness in the coating.
- Note 3: Use cold beer for maximum batter lightness and avoid dark beers like stout or porter which may affect flavor.
- Note 4: Over-mixing the batter can make it dense; some lumps are fine and help keep it light and crispy.
- Note 5: When cooking a large batch, keep cooked fish warm in a low oven to maintain crispness before serving.
