Beer-Battered Fried Fish
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Cold beer in the batter, hot oil in the pot, and a rack by the stove where the first piece never makes it to the table. Salt each batch the second it comes out and eat it while it still shatters.
The short version
Whisk flour, cornstarch, baking powder and ice-cold beer into a loose batter. Dust dry fish in cornstarch, dip, and fry at 375°F for 3 to 4 minutes. Salt it the second it comes out and eat it hot.
What makes ours better
small changes, very loud compliments
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Put cornstarch in the batter. Cornstarch fries up thinner and crunchier than flour alone and stays crisp longer on the plate.
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Dust the fish before you dip it. Dry fish dusted in cornstarch gives the batter something to grip. Without it the coating slides off in the oil.
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Use beer straight from the fridge, and add baking powder. Cold carbonation and baking powder puff the batter into a light, lacy crust instead of a heavy shell.
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Drain on a rack, not paper towels. Paper holds steam against the bottom of the fish and softens it. A rack keeps every side crisp.
What you need
check the pantry before you promise anyone
- Cod or haddock fillets1½ pounds
- All-purpose flour1 cup
- Smoked paprika½ teaspoon
- Lemons2 large
Fish
Batter
To serve
read it twice. buy it once.
Steps
apron on. phone down. mostly.
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Heat the oil
Pour the oil into a heavy Dutch oven or deep pot to about 2 inches deep. Heat over medium-high to 375°F, checking with a clip-on thermometer. Set a wire rack over a sheet pan near the stove.
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Dry and cut the fish
Pat the fillets very dry with paper towels. Cut them into pieces about 3 inches long and 1 inch wide. Sprinkle with 1 teaspoon salt.
Wet fish makes a wet batter. Dry it better than feels necessary.
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Whisk the batter
In a bowl, whisk the flour, cornstarch, baking powder, salt, pepper and paprika. Pour in the cold beer and whisk just until smooth. It should be thinner than pancake batter and drip off a spoon in a ribbon; whisk in a splash more beer if it's thick. Make it right before frying.
Skip the resting time here. The bubbles from the baking powder and the beer are what make it light.
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Dust and dip
Put the 1/4 cup cornstarch on a plate. Roll each piece in it, shake off the excess, then dip it in the batter and let the extra drip back into the bowl for a couple of seconds.
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Fry in batches
Lower 3 or 4 pieces into the oil, away from you, one at a time. Fry 3 to 4 minutes, turning once, until deep golden and the bubbling slows. Keep the oil between 360°F and 375°F; adjust the heat between batches.
Don't crowd the pot. Too many pieces at once drops the oil temperature and the crust turns greasy.
About 4 min. Cook mode has a timer for this step.
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Drain, salt, serve
Lift the fish onto the rack and sprinkle with flaky salt right away. Let the oil come back to temperature, then fry the next batch. Serve hot with lemon wedges.
Good to know
read this before somebody asks for seconds
- Cod, haddock, pollock and halibut all work. Catfish works too, but it's thinner, so fry 3 minutes.
- Any plain lager or pilsner is right. Dark or hoppy beers make the batter bitter. Club soda works if you don't use beer.
- To keep the first batches crisp, hold them on the rack in a 200°F oven while you finish.
- A good tartar sauce is mayonnaise, chopped pickles, capers, lemon and a spoon of mustard.
- Storage. Best eaten the minute it's fried. Leftovers keep in the fridge 2 days; reheat on a rack in a 425°F oven for 8 to 10 minutes until sizzling.
Questions, answered
asked and answered at the kitchen counter
What is the best fish for frying?
A firm, mild white fish such as cod, haddock, pollock or halibut. Catfish is the traditional Southern choice. Cut into even pieces so they cook at the same speed.
Why does my batter fall off the fish?
The fish was wet or wasn't dusted first. Pat it dry, roll it in cornstarch, and let the extra batter drip off before it hits the oil.
What temperature should the oil be for fried fish?
375°F, falling to about 360°F when the fish goes in. Keep it between 360 and 375°F by adjusting the heat between batches.
Do I have to use beer?
No. Cold club soda or sparkling water gives you the same lightness, with less flavor. Beer adds a faint malty taste.
How do I know when fried fish is done?
The crust is deep golden and the bubbling around the fish has slowed. The fish inside should reach 145°F and flake easily with a fork.
Can I bake this instead?
Not this batter, which needs hot oil to set. For a baked version, coat the fish in seasoned crumbs, spray it with oil and bake on a rack at 425°F for 12 to 15 minutes.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
tell me the truth, then tell me who had thirds
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Published October 28, 2026.