There’s just something about perfectly fried fish that feels like comfort food with a little edge. Golden, crunchy on the outside, and tender and flaky inside—it’s the kind of dish that makes you want to sit down with a pile of fries, a squeeze of lemon, and maybe a side of homemade tartar sauce.
I actually made this version while clearing out my freezer. My husband had caught some cod last summer, and tucked away in the back of the freezer were a few beautiful fillets. Instead of baking or grilling them, I knew right away they were destined for a crispy beer batter fry. One bite, and I was reminded why this recipe is a keeper—it beats soggy fish sticks any day.
Why This Recipe Works
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Light and airy coating: The beer gives the batter a lift, so the coating fries up crisp instead of heavy.
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Everyday ingredients: Just flour, seasonings, egg, and beer—things you probably already have around.
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Versatile: Use cod, tilapia, halibut, or even shrimp.
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Crowd pleaser: Fried fish is one of those dishes that disappears fast, whether you serve it as fish and chips, tuck it into tacos, or just pile it on a platter.
Ingredients for the Beer Batter
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All-purpose flour
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Garlic powder – adds savory depth
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Paprika – a touch of flavor and a beautiful golden color
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Seasoned salt – you can adjust to taste
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Egg – helps bind the batter together
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Beer – I like a dark amber, but honestly, any beer works
(And don’t worry about the alcohol—the frying process cooks it out completely.)
Before dipping, I always season the fish with salt and pepper. That way, even if a little coating slips off, the fish itself still tastes great.
The Best Fish for Frying
My go-to is Alaskan cod—it has that perfect flaky texture and mild flavor that takes on seasoning well. Halibut is also fantastic, though a bit more of a splurge. Tilapia and striped bass work too, and for a fun twist, I’ve even used shrimp. Just make sure to use raw shrimp, not precooked.
Tips for Crispy Fried Fish Every Time
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Pat dry and season: Excess moisture is the enemy of crispy. Dry the fillets with paper towels, then season them before dipping in the batter.
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Get the oil right: 375°F is the sweet spot. Too cool and your fish will be greasy, too hot and the coating burns before the inside cooks. A thermometer makes life easier here.
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Don’t overcrowd the fryer: Fry in small batches so the oil temperature stays steady.
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Skip the paper towels: Draining on paper towels traps steam and softens the crust. A cooling rack set over a baking sheet is the best way to keep that crunch intact.
Serving Ideas
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Classic fish and chips with fries and malt vinegar
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Stuffed into fish tacos with slaw and crema
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As part of a seafood platter with cocktail sauce and lemon wedges
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On a sandwich bun with lettuce, tomato, and tartar sauce for a crispy fish sandwich
Storing and Reheating
Fried fish is always best fresh, but if you have leftovers:
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Fridge: Store in an airtight container up to 2 days.
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Reheat: Skip the microwave—it makes the coating soggy. Instead, reheat on a baking sheet in a 375°F oven for 10–12 minutes until hot and crispy again.
FAQs About Beer Batter Fish
Does the type of beer matter?
Not too much. A light beer gives a milder flavor, while a dark amber adds a bit more depth. I usually grab whatever I have on hand.
Can I make the batter ahead of time?
It’s best to mix it right before frying so the carbonation doesn’t flatten. If you need to prep, whisk the dry ingredients ahead and add the beer and egg just before cooking.
What oil is best for frying fish?
Neutral oils with a high smoke point work best—vegetable, canola, or peanut oil.
Can I air fry beer batter fish?
Beer batter needs hot oil to set properly, so it won’t crisp the same in an air fryer. If you want an air-fried version, dredge the fish in seasoned flour or panko instead.
How do I know when the fish is done?
The coating should be golden brown, and the fish should flake easily with a fork. Depending on thickness, it usually takes 4–6 minutes per piece.
Crispy Beer Batter Fish
Golden, crunchy, and perfectly flaky inside—this Crispy Beer Batter Fish is everything you crave in a classic fish fry.
Ingredients
- 2 lbs white fish (such as cod or tilapia), cut into 1-inch by 3-inch pieces
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 2 tsp seasoned salt
- 1 large egg, lightly beaten
- 1 ⅓ cups beer (cold)
- 1 tsp salt
- ½ tsp black pepper
- Canola oil, for frying
Instructions
- Pour oil into a heavy-bottomed pot or deep fryer until it’s about 2–3 inches deep. Heat the oil to 375°F.
- Pat the fish dry with paper towels, then season with salt and pepper.
- In a large mixing bowl, whisk together flour, paprika, garlic powder, and seasoned salt. Stir in the egg, then slowly pour in the beer, whisking until the batter is smooth and airy.
- Dip each piece of fish into the batter, letting the excess drip off, and carefully place into the hot oil. Fry in batches for 3–4 minutes, or until golden brown and crisp.
- Remove with a slotted spoon and drain on a wire rack for best crunch. Serve hot with your favorite dipping sauces or a side of fries.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 401Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 147mgSodium 1009mgCarbohydrates 20gFiber 1gSugar 0gProtein 41g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Crispy Beer Batter Fish is one of those recipes that makes dinnertime feel special without being complicated. It’s nostalgic, satisfying, and versatile enough to work as a casual family meal or as the centerpiece for a gathering. Once you hear that crunch and taste the tender fish inside, you’ll see why this method never goes out of style.
