Beer Battered Fish

The bubbles of the beer will wrap the moist, flaky fish in the lightest, crispiest batter in this easy peasy recipe.

Key Details

  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 4 minutes
  • Difficulty: Easy

Ingredients

  • 225g white fish fillet (cod is the go-to but hake or haddock or anything sustainable would be fabulous!) 
  • 1-litre sunflower oil
  • 225g plain flour
  • 3 heaped tsp baking powder
  • 1/4 tsp turmeric
  • 1/2 pint beer, cold & fizzy (I used Tsing Tao)

  • 225g white fish fillet (cod is the go-to but hake or haddock or anything sustainable would be fabulous!)
  • 1-litre sunflower oil
  • 225g plain flour
  • 3 heaped tsp baking powder
  • 1/4 tsp turmeric
  • 1/2 pint beer, cold & fizzy (I used Tsing Tao)

Pat your fish fillets dry with a clean kitchen towel or kitchen roll and season with salt and pepper.

Fill a deep saucepan half full with neutral oil. Sunflower or vegetable oil work best as they can withstand higher temperatures.

To make your batter, mix your plain flour, baking powder and turmeric in a bowl.

Cold beer holds more carbonation that warm beer, so grab your larger straight from the fridge and add to your mix. Whisk gently to form a dough, but don’t over whisk and knock out the bubbles! You should have a smooth double cream consistency.

To check your oil is hot enough, pop the end of a wooden spoon into your pan and if small bubbles fizz around the end of it, you’re ready. Alternatively, test with a bit of batter – if the batter floats and bubbles you’re also good to go.

Dust your fillet in seasoned flour to help the batter stick. Dip in the batter and let the excess runoff and then gently lower into the oil. It should float, so give it 2 minutes on one side and then flip and give another 2 minutes on the other side.

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