Crispy Beer Battered Fish

February 26, 2015July 14, 2023

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Last Updated on July 14, 2023 by Lisa Johnson

Crispy beer battered fish is a classic pub food that has been around for centuries. It’s a simple yet delicious dish made with cod white fish fillet, beer, and a light fish batter that is fried to golden perfection, just like the ones served in Irish pubs.

This comforting meal is usually served in newspaper and paired with french fries for an unbeatable combination!

Check out this Irish Pub Food page for even more delicious Irish recipes.

Beer Batter Fish on a bed of French fries in a newspaper lined basket.

I remember how excited I used to get when my dad would make this meal for dinner. Okay, I may have been more excited when we went to the Fish ‘n Chip shop in Westlake, CA for lunch. They served their beer battered cod and chips wrapped in real newspaper! I thought that was the coolest thing ever!

Crispy traditional-style Beer Batter Fish and Chips | cookingwithcurls.com_

This recipe is getting pulled out of the vault for St. Patrick’s Day, which may seem kind of odd since I used Newcastle Brown Ale in the recipe. I have tried making this batter with Guinness, and Corona, which is delicious, but it just didn’t taste like the traditional pub-style fish ‘n chips that I remember.

Note: This beer battered fish recipe would make delicious crispy Fish Tacos! Substitute Mexican lager for the beer and serve with lime wedges.

What you will need

Rice flour to dredge the fish and all-purpose flour to make the batter.
Sea salt and white pepper to flavor the flour and batter mixture.
Cod filets cut into 2-inch strips are the perfect size for eating with your fingers.
Ice cold ale beer of your choice. I used Newcastle dark, but honestly any type of beer or pale ale will work.
Eggs and baking powder help to create a puffy, delicious batter.
Paper towels – slotted spoon – thermometer – a few inches of oil

Be sure to check out the detailed printable recipe card below

How to make Beer Battered Fish

Heat about one-third gallon of peanut oil in a large, heavy pot or Dutch oven until it reaches 375°F.

Mix 1 cup of rice flour with salt and white pepper on a large plate, and set aside.

Whisk 2 cups of all-purpose flour with salt, baking powder, pepper, and sugar in a large bowl. Add the eggs and beer, and whisk just until combined.

Batter whisked together in a large bowl.

I made my Homemade French Fries first, so my oil was ready to go. Dredge the pieces of fish in the rice flour mixture coating all sides.

Fish laying in the flour mixture on a plate.

Then dip fish into the batter making sure to completely coat. Allow any excess batter to drip back into the bowl.

Carefully slide the coated cod into the heated oil.

Battered fish in hot oil with a thermometer on the side of a large pot.

The fish like to sink to the bottom, so use a pair of tongs or a wire scoop to keep the fish floating. Continue with the remaining fish, cooking until the cod pieces are golden brown. Drain on a paper towel-lined wire rack over a baking sheet.

Serve immediately with Homemade “Chips”, lemon wedges, malt vinegar and salt, or garlic aioli.

A broken piece of beer batter fish resting on a pile of fish and French fries.

I personally do not dip my fish into any kind of sauce. Nor do I use the lemon or vinegar, but it’s the traditional way to serve authentic beer batter fish. That bottle of vinegar will remain unopened until my dad shows up to use it, or it goes out of date and I toss it in the trash, LOL

The light, crisp coating surrounding flaky, tender white fish is absolute perfection! It tastes just like I remember from my childhood.

Two pieces of Beer Batter Fish on a pile of chips in a newspaper lined basket.

Recipe Tips

Make sure to pat fish fillets dry with paper towels to remove excess moisture before dredging in the rice flour, to keep them from getting soggy.
Using a candy/oil thermometer is the best way to keep your oil at the correct temperature. If the oil is not hot enough the batter will absorb too much oil. If the oil is too hot you run the risk of overcooking the batter before the cod is cooked all the way through.
Do not overcrowd the pan. Place the battered fish into the hot oil one at a time to prevent the temperature from dropping too much. Pull the cooked fish out and continue cooking in small batches until all of the fish has been fried.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

7.25 quart Dutch Oven
Baking Sheet & Wire Cooling Rack
Thermometer
Spider Strainer for removing the fish from the oil
Wire Whisk
Large Mixing Bowl

More delicious pub food recipes

Homemade French Fries “Chips”
Fisherman’s Pie – seafood filling with mashed potato topping
Guinness Steak Pie – my take on the British Steak & Ale Pie
Classic Shepherd’s Pie
Instant Pot Irish Beef Stew
Creamy Parsnip and Apple Soup

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Beer Battered Fish

Crispy beer battered cod is simple and delicious classic pub food made with tender cod, beer, and a light batter that is fried to golden perfection.

5 from 1 vote

Print Rate

Course: Main Course

Cuisine: British

Keyword: fish, cod, fried, british, recipe

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Servings

Calories: 438kcal

Author: Lisa Johnson

Equipment

Large Pot for frying

Ingredients

For Dredging:

1 cup white rice flour or all-purpose
0.5 teaspoon sea salt
.25 teaspoon white pepper
2 pounds Alaskan cod cut into 2-inch strips

For the Fish Batter:

2 cups all-purpose flour
2 teaspoons granulated sugar
0.5 teaspoon sea salt
.25 teaspoon white pepper
1.5 teaspoons baking powder
2 cups dark ale beer I used Newcastle – any ale with work
2 large eggs
peanut oil for frying or canola oil

Instructions

Heat about one-third gallon of peanut oil in a large, heavy pot or Dutch oven until it reaches 375°F.
Mix 1 cup of rice flour with salt and white pepper on a large plate, and set aside.
Whisk 2 cups of all-purpose flour with salt, baking powder, pepper, and sugar in a large bowl. Add the eggs and beer, and whisk just until combined.
Dredge the pieces of fish in the rice flour mixture, coating all sides, then dip in the batter. Turn to completely cover. Allow any excess batter to drip back into the bowl.
Gently place the battered cod in the hot oil. Use tongs or spider strainer to keep fish from sticking to the bottom. Continue with additional pieces of fish.
Cook until golden brown. Remove from oil and drain on a paper towel or wire rack lined baking sheet.
Serve with homemade "chips", lemon wedges, malt vinegar and sea salt.

Notes

Peanut Oil is not included in the total nutrition count since you will not be consuming the entire amount of oil used.
Make sure to pat the cod filets dry before dredging in the rice flour to keep them from getting soggy.
Using a candy/oil thermometer is the best way to keep your oil at the correct temperature. If the oil is not hot enough the batter will absorb too much oil. If the oil is too hot you run the risk of overcooking the batter before the cod is cooked all the way through.
Do not overcrowd the pan. Place the battered fish into the hot oil one at a time to prevent the temperature from dropping too much. Pull the cooked fish out and continue cooking in small batches until all of the fish has been fried.

Nutrition