This beer battered fish fry is simple, accessible, and tastes just as good as your favorite restaurant fish fry. Use a firm white fish for tender, flaky texture on the inside and golden crispiness on the exterior.
- 2 cups flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Old Bay seasoning
- 1 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 1 tablespoon table salt
- 1 tablespoon baking powder
- 1 bottle dark beer (we recommend Guinness)
- 2 pounds cod or other firm white fish, cut into 1-ounce strips
- oil for frying (Peanut oil is great for deep frying, as it has a high smoke point. Safflower and sunflower oils are good also)
- In a large bowl, whisk together the first 8 ingredients. Whisk in the beer until the batter is smooth, without lumps. Consistency should be similar to pancake batter. If too thick, add a bit of water to loosen. Set aside.
- In deep pot large enough to prevent over-crowding or deep fryer, heat oil to 350F. Keep watch on cooking thermometer throughout frying process, turning up the heat between batches so you can maintain the 350F while frying (maintaining oil temperature is essential for attaining crispy texture that’s not too greasy.)
- Use paper towels to fully pat dry all excess moisture from the fish fillets on all sides. Place enough cornstarch in a shallow pan, to be used for dredging.
- Working in batches, dredge a few fish fillets into cornstarch and shake off excess. Dip fish into batter, let excess drip off, and gently submerse in the oil (I use a splatter guard). Do not overcrowd; be sure pieces do not touch each other or they will stick together.
- Turn fish over in oil as needed to evenly brown all sides, about 2 minutes or until golden brown and crisp. Place on rack lined with paper towels and keep warm in oven while you finish frying remaining fish, or serve as you cook. Fish fry is best enjoyed immediately.
You can also use pollock, tilapia, or halibut fillets.
Gluten-free option: use rice flour in place of all-purpose flour.
If you happen to have any left over, use it for excellent fish tacos the next day.
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.
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: Fish Fry, Fried Fish, Beer Battered Fish Fry