Why Make This Recipe
Crispy Beer Battered Fish is a delicious dish that brings a taste of the seaside right to your home. The combination of crispy batter and tender fish creates a satisfying meal that many people love. Whether you’re hosting a party or just want a cozy dinner, this recipe will impress your family and friends. Plus, making your own crispy fish allows you to control the ingredients and make it just how you like it!
How to Make Crispy Beer Battered Fish
Ingredients
- 700g/ 1.4lb white fish fillets (like flathead, snapper, whiting, cod, tilapia, skinless, boneless)
- ¼ cup rice flour
- ¾ cup plain/all-purpose flour
- ¼ cup rice flour (makes it super crispy)
- 1¼ tsp baking powder
- ¼ tsp salt
- 1 cup very cold beer (anything other than dark beers like stout or porter)
- 4 – 5 cups peanut oil (or vegetable, canola, or cottonseed oil)
- Tartare Sauce
- Lemon Wedges
- Homemade Crispy French fries or Baked Potato Wedges
Directions
-
Dry & Cut Fish: Pat the fish dry with paper towels. Cut the fish into batons about 7 x 3 cm (3 x 1¼ inches) or larger fillets if you prefer. If the fillets are thick, cut them in half horizontally.
-
Dusting Bowl: Place ¼ cup of rice flour in a shallow bowl.
-
Heat Oil: Heat 6 cm (2 to 3 inches) of oil in a large heavy pot over medium-high heat until it reaches 190°C (375°F).
-
Salt & Dust: Sprinkle a pinch of salt on 3 to 4 pieces of fish. Coat each piece in the rice flour and shake off the excess. You can leave them like this for up to 10 minutes.
-
Cold Batter: Just before cooking, mix the plain flour, rice flour, baking powder, and salt in a mixing bowl. Pour in the very cold beer and whisk until combined. Don’t over-mix; it’s okay if the batter has lumps. The batter should be thin enough to coat the back of a spoon. If it’s too thick, add a little more beer, one teaspoon at a time.
-
Dredge Fish: Dip each piece of fish into the batter, letting the excess drip off briefly.
-
Fry: Carefully lower the fish into the hot oil, one piece at a time, to avoid splashing. Don’t overcrowd the pot; fry in batches. Fry for about 3 minutes, flipping the fish after 2 minutes, until it’s deep golden.
-
Drain: Remove the fish and let it drain on paper towels. Repeat this process for the remaining fish.
-
Serve Hot: Enjoy your crispy fish hot! It will stay crispy for about 15 to 20 minutes. Serve it with tartare sauce, lemon wedges, and a fresh green salad dressed with vinaigrette. Pair it with crispy French fries or oven-baked wedges for a complete meal!
How to Serve Crispy Beer Battered Fish
Serve the fish hot, with tartare sauce and lemon wedges on the side. You can also add a refreshing leafy green salad dressed in a simple vinaigrette and serve it alongside crispy French fries or baked potato wedges for a satisfying meal.
How to Store Crispy Beer Battered Fish
If you have leftovers, store the fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in an oven at 180°C (350°F) for about 10 minutes to help restore its crispiness. Avoid microwaving, as this can make the batter soggy.
Tips to Make Crispy Beer Battered Fish
- Use very cold beer to get that light and crispy batter.
- Don’t overcrowd the pot when frying – this helps keep the oil temperature steady for better frying.
- Let the fish drain on paper towels to remove excess oil, keeping it crispy.
Variation
You can try different types of fish for this recipe, such as tilapia, cod, or even salmon. You can also flavor the batter by adding spices or herbs to suit your taste.
FAQs
1. Can I use other types of flour instead of rice flour?
Yes, you can use a different type of flour, but rice flour gives a unique crispiness that’s hard to match.
2. Can I bake this fish instead of frying it?
Baking may not give you the same crispy texture as frying, but you can try placing battered fish on a baking sheet and cooking them in a preheated oven at 200°C (400°F) until golden and cooked through.
3. What drinks pair well with crispy beer battered fish?
Light, crisp beers or even a glass of white wine, like Sauvignon Blanc or Pinot Grigio, complement the fish beautifully. Soft drinks and iced tea also make refreshing options!
Crispy Beer Battered Fish
Ingredients
For the Fish and Batter
- 700 g white fish fillets (like flathead, snapper, whiting, cod, tilapia, skinless, boneless)
- ¼ cup rice flour
- ¾ cup plain/all-purpose flour
- ¼ cup rice flour (makes it super crispy)
- 1¼ tsp baking powder
- ¼ tsp salt
- 1 cup very cold beer (anything other than dark beers like stout or porter)
- 4 - 5 cups peanut oil (or vegetable, canola, or cottonseed oil)
For Serving
- Tartare Sauce
- Lemon Wedges
- Homemade Crispy French fries or Baked Potato Wedges
Instructions
Preparation
- Pat the fish dry with paper towels. Cut the fish into batons about 7 x 3 cm (3 x 1¼ inches) or larger fillets if preferred.
- Place ¼ cup of rice flour in a shallow bowl.
- Heat 6 cm (2 to 3 inches) of oil in a large heavy pot over medium-high heat until it reaches 190°C (375°F).
Coating the Fish
- Sprinkle a pinch of salt on 3 to 4 pieces of fish. Coat each piece in the rice flour and shake off the excess.
- Mix the plain flour, rice flour, baking powder, and salt in a mixing bowl, then pour in the very cold beer and whisk until combined. Don't over-mix; it's okay if lumps remain.
- Dip each piece of fish into the batter, letting the excess drip off briefly.
Frying the Fish
- Carefully lower the fish into the hot oil, one piece at a time, to avoid splashing. Don’t overcrowd the pot; fry in batches.
- Fry for about 3 minutes, flipping the fish after 2 minutes, until it’s deep golden.
- Remove the fish and let it drain on paper towels. Repeat this process for the remaining fish.
Serving
- Enjoy your crispy fish hot! Serve it with tartare sauce, lemon wedges, and a fresh green salad dressed with vinaigrette. Pair it with crispy French fries or oven-baked wedges for a complete meal.