This beer battered fish is simple, accessible, and tastes just as good as your favorite restaurant fish fry. Here’s how to get tender fish with golden crisp exterior. No deep fryer needed.
Crispy Beer Battered Fish
This beer battered fish recipe is such a catch, you’ll be luring eaters to the table in no time. After all, we’re talking golden crispy fish and chips, fresh out of your own kitchen.
This is a fish dish that even kids and non-fish-eaters tend to enjoy. It’s a great way to increase fish intake in a way the entire family appreciates. When one of our kids turned 6 years old, he requested this fried fish for his birthday dinner. I asked him maybe 11 times, just to be sure he wasn’t going to change his answer to macaroni and cheese. He didn’t.
Crispy fish and chips have become a family favorite throughout the years, and this beer battered fish recipe holds the key.
How to Fry Fish without a deep fryer
- Use a deep and heavy pot that’s large enough to allow frying without overcrowding.
- A good cooking thermometer is essential, as it’s important to keep the oil temperature at a steady 350F throughout the frying process.
- If the oil temperature dips below 325F during cooking, the batter will retain moisture, absorb excess oil, and emerge with a soggy and greasy coating. Not what you’re going for.
- When oil temperature gets above 375F for too long, it can start smoking and may impart off-putting flavors. Not to mention, the exterior will burn before food is cooked through.
More Tips For Successful Deep Frying
- Cut fish into thin, even strips about 1 ounce each. Evenly sized pieces make for even cooking.
- It’s worth repeating: use a deep frying thermometer, and let oil regain its correct temperature before cooking next batch.
- Choose the deepest pot you have, and fill it about half full.
- Use a splatter guard to prevent random oil splatters on the wall or in your eye.
- Always, always fry in small batches, ensuring that pieces don’t touch.
- Briefly drain just-fried fish on a plate or rack lined with paper towels to absorb outer grease.
- Like most fried foods, it’s best served while hot and fresh. If not able to eat right away, place fried fish in a single layer on a rack and place in oven at 200F to keep warm.
What’s the Best type of fish to use?
- Firm, white fish works beautifully for any beer battered fish fry.
- Cod is our favorite choice of white fish for fried fish, as it tends to stay tender and resists drying out. It’s one of the most forgiving choices.
- Halibut is another great choice for tender texture, albeit a more expensive option.
- Pollock and tilapia are accessible and popular choices for frying, as both are mild in flavor.
- Frozen fish fillets work just as well as fresh fish; just be sure to drain and pat dry all excess moisture from any fish you use.
Which oil is best for frying?
- Most vegetable oils are good for frying, as their smoke points are high enough to be safe.
- Corn oil and olive oil have smoke points of about 410°F
- Canola oil has a safe smoke point of 435°F
- Peanut, soybean, and safflower oils have the highest smoke points at 450°F
- Tip: use a budget-friendly oil, as you’ll be using a larger amount of it when deep frying
Serve fried fish with these sides
- Serve it with these Air Fryer French Fries, which are crispy and delicious without the need for additional deep frying.
- If someone in the family loves creamy ranch dressing, use that in place of tartar sauce.
- Slices or slivers of dill pickles balance out the fried food perfectly. Also, pickles definitely count as a vegetable.
- Try this Crunchy Cabbage Ramen Salad for a crispy, hearty, healthy dose of delicious vegetables.
More Fish to Cook and EAt
- Easy Fish Recipes (12 of our all time favorites)
- Lemon Garlic Swordfish Recipe
- Crispy Baja Fish Tacos with Creamy Lime Sauce
- Easy Lemon Butter Fish in 20 Minutes
- Baked Salmon with Ginger Soy Marinade
Common Questions and Answers
Q: How can I reuse the oil?
A: If the oil is still clear and light in color, you can store it in an airtight container in a cool and dry place, for another deep fry in the near future. Be sure to strain out the bits and crumbs before storing.
Q: What’s the best way to dispose of used oil?
A: Never pour it down the sink. Rather, pour cool oil into large plastic zipper bags, seal, and carefully place in the trash.
Q: Can I make gluten-free fried fish?
A: Yes, you can use rice flour in place of all-purpose flour.
Q: How can I reheat fried fish?
A: To reheat in oven: Set oven to 350F on convection bake. Heat fish on oven-safe wire rack set over sheet pan, 10-15 minutes. For toaster oven, heat fish at 350F for 8-10 minutes. To reheat on stovetop: Coat a large skillet with oil over medium high heat. When oil is smoking, cook fish 2-3 minutes per side or until crisp.