Beer Battered Halibut

This Beer Battered Fish Recipe is made with white fish, flour, garlic powder, chili powder, egg, beer and fried in oil.  

Beer battered fish is a popular pub and restaurant dish and can also be made at home. It's a simple and delicious way to enjoy fresh fish, and the beer batter adds a unique flavor and texture to the dish. Beer battered fish is typically made using a light beer such as lager or pilsner. The carbonation in the beer helps to make the batter light and crispy. These fried fish are flaky, crunchy and perfectly seasoned.

To get the perfect crispy and light texture, the batter should be made just before cooking and not overmixed. Overmixing can cause the batter to become dense and heavy. The temperature of the oil is important when deep-frying beer battered fish. The oil should be heated to around 375°F (190°C) to ensure that the fish cooks evenly and the batter crisps up nicely.

The batter can be seasoned with a variety of herbs and spices, such as paprika, cayenne pepper, and garlic powder, to add extra flavor to the dish. Beer battered fish is often served with tartar sauce, which is a creamy sauce made with mayonnaise, pickles, capers, and lemon juice.

If you love this recipe, feel free to try my Seafood Boil Bag or my Peruvian Ceviche.

Jump to:

• What is Beer Battered Fish?
• Beer Battered Fish Recipe Ingredients
• How to make Beer Battered Fish
• What Type of Fish is Best For Frying?
• What to serve with Beer Battered Fish
• Substitutions
• Beer Battered Fish Recipe Variations
• Equipment
• How to store Beer Battered Fish
• Beer Battered Fish Recipe Top tips
• Beer Battered Fish Recipe
• Food safety

What is Beer Battered Fish?

Beer battered fish is a popular dish that consists of fresh fish fillets coated in a light and crispy batter made with beer and flour. The batter is typically made by combining all-purpose flour, baking powder, salt, pepper, and a cold beer to create a smooth and thick batter. The carbonation in the beer helps to create a light and airy texture in the batter.

The fish fillets are typically dipped in the batter and then deep-fried until golden brown and crispy. Common types of fish used for beer battered fish include cod, haddock, and tilapia. The dish is often served with a side of fries, coleslaw, and tartar sauce.

Beer Battered Fish Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Cod, Tilapia or Halibut
• Flour
• Garlic powder
• Chili powder
• Egg
• Light beer
• Oil

See recipe card for Beer Battered Fish Recipe quantities.

How to make Beer Battered Fish

Hint: Do not overcrowd the fish. Start with a few pieces and eventually will fry perfectly.

What Type of Fish is Best For Frying?

• Cod: Cod is a popular fish for frying because of its firm texture and mild flavor.
• Haddock: Haddock is similar to cod in texture and flavor, and also works well for frying.
• Pollock: Pollock has a mild, delicate flavor and is often used as a cheaper alternative to cod.
• Catfish: Catfish has a slightly sweet taste and a firm texture, making it a great choice for frying.
• Tilapia: Tilapia is a mild-flavored fish with a slightly sweet taste and firm texture that works well for frying.
• Trout: Trout has a delicate flavor and tender flesh that can be fried with a light batter.
• Perch: Perch has a slightly sweet and mild flavor, and a firm texture that makes it a good choice for frying.

What to serve with Beer Battered Fish

• French Fries: Beer battered fish and chips is a classic combination. Serve with crispy french fries for a delicious and satisfying meal.
• Coleslaw: Creamy coleslaw is a refreshing and crunchy side dish that pairs well with the rich and crispy fish.
• Tartar Sauce: Tartar sauce is a traditional condiment for fried fish. Its tangy and creamy flavor is the perfect complement to the crispy and savory fish.
• Lemon Wedges: Fresh lemon wedges are a must-have accompaniment to beer battered fish. The citrusy flavor of the lemon cuts through the richness of the fish and batter.
• Malt Vinegar: Malt vinegar is another traditional condiment for fish and chips. Its tangy and slightly sweet flavor complements the savory flavor of the fish.
• Roasted Vegetables: For a healthier side dish, try serving the fish with roasted vegetables such as green beans, carrots, or asparagus.
• Salad: A simple green salad dressed with vinaigrette can help cut through the richness of the fish and provide a fresh and healthy accompaniment.

Substitutions

White fish: I used Halibut for this recipe but you can use cod or tilapia.

Flour: I used all-purpose flour for this recipe but if you want this to be keto, you can use almond flour instead.

Seasoning: I used a mix of garlic and chili powder but feel free to use onion powder or cayenne pepper.

Egg: Use cage free eggs for best quality fried fish.

Beer Battered Fish Recipe Variations

• Spicy Beer Battered Fish: Add some heat to your beer battered fish by adding spices like cayenne pepper, paprika, and chili powder to the batter. You can also sprinkle some red pepper flakes on the fish before serving for an extra kick.
• Lemon and Herb Beer Battered Fish: Add some fresh herbs like parsley, dill, and chives to the batter, along with some lemon zest and juice, for a refreshing and tangy flavor.
• Beer Battered Fish Tacos: Instead of serving the beer battered fish with chips and coleslaw, try wrapping the fish in warm corn tortillas and topping with shredded cabbage, pico de gallo, and lime wedges. Check out these Ensenada Fish Tacos.
• Beer Battered Fish and Chips: Serve the beer battered fish with thick-cut fries for a classic pub-style meal. For a healthier option, try baking the fries instead of deep-frying them.
• Beer Battered Fish Sandwich: Serve the beer battered fish on a soft bun with lettuce, tomato, and tartar sauce for a tasty and satisfying sandwich.
• Beer Battered Shrimp: Use large shrimp instead of fish fillets and dip them in the beer batter before deep-frying for a delicious and crispy appetizer or main dish.

Equipment

• Dutch Oven or Large Skillet: A dutch oven or large skillet is needed to fry the fish in hot oil. A deep fryer is easier to use and can regulate the temperature of the oil more consistently, but a large skillet works just as well, as long as you use a cooking thermometer.
• Cooking Thermometer: A cooking thermometer is necessary to check the temperature of the oil. It's important to keep the oil at a consistent temperature of around 375°F (190°C) to ensure that the fish cooks evenly and the batter turns crispy.
• Mixing Bowl: A mixing bowl is used to make the batter by combining flour, baking powder, and other ingredients like beer and seasonings.
• Whisk or Fork: A whisk or fork is used to mix the batter together until it's smooth and free of lumps.
• Cutting Board and Knife: A cutting board and knife are needed to cut the fish fillets into the desired size and shape.
• Paper Towels: Paper towels are used to drain the excess oil from the fried fish.
• Tongs or Slotted Spoon: Tongs or a slotted spoon are used to remove the fried fish from the hot oil.
• Baking Sheet: A baking sheet is used to hold the cooked fish fillets and keep them warm in the oven until ready to serve.
• Serving Platter: A serving platter is used to present the beer battered fish in an attractive way.

How to store Beer Battered Fish

1. Cool the fish: Allow the fried fish to cool down to room temperature before storing it in the refrigerator.
2. Store in an airtight container: Place the fish in an airtight container or a sealable plastic bag to prevent moisture from seeping in and making the batter soggy.
3. Label and date: Be sure to label the container with the date you stored it in the refrigerator, so you know how long it has been stored.
4. Reheat in the oven: When you're ready to eat the leftover beer battered fish, preheat your oven to 375°F (190°C) and place the fish on a baking sheet lined with parchment paper. Heat in the oven for 10-15 minutes, or until the fish is crispy and heated through.
5. Do not freeze: Beer battered fish should not be frozen as the batter will become soggy when thawed and reheated.

Beer Battered Fish Recipe Top tips

• Use cold beer: Using cold beer helps create a light and crispy batter. The carbonation in the beer also helps the batter to puff up and become crispy.
• Pat the fish dry: Before dipping the fish in the batter, make sure to pat it dry with paper towels to remove any excess moisture. This will help the batter adhere better to the fish and prevent it from becoming soggy.
• Don't overmix the batter: Overmixing the batter can cause gluten to develop, which will result in a tough and chewy texture. To prevent this, mix the batter gently just until the ingredients are combined.
• Use a deep-fry thermometer: Use a deep-fry thermometer to monitor the temperature of the oil. The ideal temperature for frying fish is between 350-375°F (175-190°C).
• Fry in small batches: Fry the fish in small batches to prevent the oil temperature from dropping too low, which can result in a greasy and soggy fish.
• Drain on paper towels: After frying the fish, use a slotted spoon or a spider strainer to remove it from the oil and place it on a plate lined with paper towels to drain off any excess oil.
• Season with salt: Season the fish with salt as soon as it comes out of the fryer to enhance the flavor and give it a delicious salty crunch.
• Serve immediately: Beer battered fish is best served immediately while it's still hot and crispy.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.