Beer Battered Fish

A close up shot of a piece of beer battered fish resting on white paper towels with a slotted spoon in the background.

Battered fish is a popular component of the English fish and chips partnership. This variation uses the popular variation of beer batter. It creates a golden brown, light, and crisp crust to the delicate fish.

The batter’s all-purpose flour and cornmeal mix allow the frying oil to drain better than in a traditional fish and chips recipe. This makes the coating amazingly light and crispy. It also reduces the grease factor found in most fried fish recipes. 

Deep frying in the outdoors can seem daunting, but this dish is perfect for that tide-side camping trip. There’s no need to fear, just grab a Dutch oven, some oil, and a heat source then get cooking. (Bonus points if you catch the fish yourself!)

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Two fried pieces of beer battered fish lay on paper towels next to a slotted spoon.
Let rest on a paper towel for 1 minute for the oil to drain, then serve hot.
Beer batter fish rests on a white plate with a blue rim alongside fried onion rings.
Battered fish is a popular component of the English fish and chips partnership. This variation uses the popular variation of beer batter.
A close up shot of a piece of beer battered fish resting on white paper towels with a slotted spoon in the background.
Deep frying in the outdoors can seem daunting, but this dish is perfect for that tide-side camping trip.

Beer Battered Fish Recipe

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A close up shot of a piece of beer battered fish resting on white paper towels with a slotted spoon in the background.
Battered Fish is a popular component of the English fish and chips partnership, this variation uses the popular variation of Beer Batter.
Preparation 45 minutes
Cook 10 minutes
Ready in 55 minutes
Servings 4 Servings
CourseDinner
InfluenceEuropean
DifficultyExperienced
MethodDeep Fry

Ingredients

Beer Batter

  • 1 cup all-purpose flour (plain flour)
  • 1 cup cornstarch (cornflour)
  • 1 can (12 oz) beer
  • 1 large egg
  • 1 teaspoon kosher salt

Fish

  • 6 cups oil such as peanut or canola oil
  • 4 skinless fillets cod, flounder, fluke, or haddock

Equipment

  • Dutch oven or deep fryer

Directions

Beer Batter

  • Whisk together the flour, cornmeal, beer, egg, and salt in a medium bowl, making sure to break up any clumps. Cover the bowl, then place in a cooler for at least 20 minutes and up to 3 hours.

Fish

  • Pour the oil into a large Dutch oven. Bring to a temperature of 375 degrees F (190 degrees C).
  • Dry the fish fillets with paper towels, then season both sides with salt and pepper. Place each piece of fish into the bowl of batter and make sure fully they are covered.
  • When the oil is heated, take one piece of fish out of the batter, letting the excess batter drip back into the bowl. Then, gently lower the fish into the hot oil. Repeat the process for all fillets. Cook until the fillets are golden brown, about 5 minutes.
  • Let rest on a paper towel for 1 minute for the oil to drain, then serve hot.

Nutritional Information

Sodium: 703mgCalcium: 27mgVitamin A: 87IUSugar: 1gFiber: 5gPotassium: 477mgCholesterol: 148mgCalories: 455kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 2gSaturated Fat: 2gFat: 9gProtein: 31gCarbohydrates: 56gIron: 4mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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