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!)
Beer Battered Fish Recipe
- 1 cup all-purpose flour (plain flour)
- 1 cup cornstarch (cornflour)
- 1 can (12 oz) beer
- 1 large egg
- 1 teaspoon kosher salt
- 6 cups oil such as peanut or canola oil
- 4 skinless fillets cod, flounder, fluke, or haddock
- Dutch oven or deep fryer
- 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.
- 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.