When you hear Beer Battered Fish, your mind most likely goes straight to the thought of a basket of hot and crispy fish and chips with a side of tartar sauce, coleslaw, and a frosty pint of craft beer. Such a classic, mouth-watering dish but often not made at home in your kitchen. This is the ultimate recipe for making the crispiest & foolproof beer-battered fish you've ever had in your life!
The first step in making this ultimate recipe is choosing the right and freshest fish for the job. The most common type of fish used for battered fish is whitefish. Due to the higher oil content, these fish tend to keep their moisture when fried and not dry out when cooking. Look for cod, halibut, snapper, or grouper filets when grazing the fish counter. After bringing home, your fresh catch-all that needs to be done to make the batter is mixing flour, cornstarch, baking powder, salt, chopped parsley & your favorite lager.
What makes battered items super crispy is having very cold batter placed into hot oil, so it is important that the batter is chilled in the fridge for at least 2 hours before frying. The fish is then dredged in flour, dipped in batter, and fried until crispy, served with a side of tartar sauce. Some other suggested sides and sauces to pair with this are Trinidad Garlic Sauce, Pineapple Mango Salsa, Air Fryer Sweet Potato Fries, and Jicama Slaw.
Fried fish doesn't stop at chips. Add fried fish to salads, sandwiches, wraps, or crispy fish tacos.
What beer is best for fish batter?
What does beer do in fish batter?
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