Beer Battered Fish

Ingredients

• 680 gcod or haddock (if using frozen fish, thaw completely according to the packet directions)
• 94 gplain flour, for dredging the fish
• ¼ teaspoonsalt, for seasoning the dredging flour
• ¼ teaspoonpepper, for seasoning the dredging flour
• 63 gplain flour
• 57 gcake flour
• ¼ teaspoononion powder
• ¼ teaspoonsalt
• 2 teaspoonsbaking powder
• 1 largeegg
• 296 mlbeer
• 12 cups (approximately 2.8 litres)rapeseed oil, for deep-frying the fish

Instructions

1. 1

   Whisk the egg

   To make the batter, whisk the egg in a flat-bottomed bowl.

2. 2

   Mix the dry ingredients

   Sift in the plain flour, cake flour, baking powder, salt and onion powder.

3. 3

   Finish the batter

   Whisk in the beer until the batter is thick, like double cream. Hold some of the beer back if needed to reach the right consistency.

4. 4

   Heat the oil

   Pour rapeseed oil into a Dutch oven until it is a little less than half full. Heat it to 190°C (375°F), checking the temperature with a sugar or oil thermometer.

5. 5

   Season the flour

   Put the dredging flour on a plate or in a shallow dish and mix in the salt and pepper. When the oil is nearly hot, coat each piece of fish in the seasoned flour.

6. 6

   Dip in batter

   Dip the floured fish into the beer batter one piece at a time. Hold each piece over the bowl to let excess batter drip away.

7. 7

   Lower the fish

   Using tongs, hold a piece of fish by its end and carefully transfer it to the hot oil or deep-fat fryer. Lower it gently into the oil.

8. 8

   Fry until golden

   Fry for 5 minutes, until the batter is golden brown. Cook 2–3 pieces at a time, depending on the size of your pan, and avoid overcrowding it.

9. 9

   Drain and rest

   Carefully lift the fish onto a plate lined with kitchen paper and leave it to rest for a few minutes before serving.

10. 10

    Serve the fish

    Serve with chips or French fries. Add malt vinegar and a little salt if you like.

What is beer-battered fish?

Beer-battered fish is a familiar British fish-and-chips favourite: pieces of white fish are coated in a seasoned batter and fried until crisp. This version uses cod or haddock and beer for a savoury batter with a gentle malty note.

The method separates the flour coating from the batter. That first layer helps the wetter batter cling to the fish as it goes into the hot oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 14g protein, 20g carbs, 12g fat.

The fish provides most of the protein, while the flours and beer contribute carbohydrates. The frying oil and egg contribute fat. Serve with a vegetable such as peas alongside the chips to add variety to the plate.

Choosing the fish and flour

White fish: Cod and haddock both suit this recipe. If using frozen fish, thaw it fully as directed on the packet before coating.

Two flours: Plain flour provides the main structure, while cake flour is included in the batter for a lighter coating. The extra plain flour is for dredging, not for the batter.

Getting the batter right

Texture: The batter should be thick enough to coat the fish but still fall from a spoon. Add the beer gradually and hold some back if the mixture is already at that consistency.

Mixing: Sifting the dry ingredients helps distribute the baking powder and onion powder. Whisk until combined rather than spending extra time trying to make the batter perfectly smooth.

Managing the hot oil

Temperature: Use an oil or sugar thermometer to check for 190°C (375°F) before frying. A steady temperature helps the coating cook to a golden finish during the stated 5 minutes.

Batch size: Fry only 2–3 pieces at a time, depending on the pan. Crowding makes it harder to keep the pieces separate and manage the oil temperature.

Coating and checking doneness

Dredge first: Coat each piece in the seasoned flour when the oil is nearly hot, then dip it in the batter and let the excess drip back into the bowl.

Colour and timing: The recipe’s cue is a golden-brown batter after 5 minutes. If the fish pieces vary in size, check that the centre is cooked through before serving.

Serving the fish

Classic pairing: Serve the fish with chips or French fries, as suggested in the recipe. Malt vinegar and a light dusting of salt are optional finishing touches.

For a balanced plate, add a serving of peas or another vegetable alongside the chips. Serve soon after frying, while the coating is at its crispest.

Recipe notes & tips

• Thaw frozen fish completely according to its packet directions before you begin.
• Measure the oil temperature with a thermometer rather than relying on appearance.
• Keep some of the beer aside while mixing so you can control the batter’s thickness.
• Let excess batter drip back into the bowl before lowering each piece into the oil.
• Fry in batches of 2–3 pieces, adjusting the number to suit the size of your pan.
• Drain the cooked fish on kitchen paper and let it rest for a few minutes before serving.

Variations

• Use haddock: Swap the cod for the same amount of haddock.
• Choose a different beer: Use another beer you enjoy, keeping the amount the same.
• Add a little spice: Mix a pinch of paprika into the dredging flour.
• Serve with peas: Add peas alongside the chips for a classic fish-and-chips plate.
• Skip the vinegar: Leave off the malt vinegar or offer it at the table.

Common mistakes to avoid

• Wet fish: Pat thawed fish dry before coating so the flour has a better chance to cling.
• Thin batter: Add the beer gradually and hold some back if the mixture is not thick enough.
• Oil at the wrong temperature: Check for 190°C (375°F) with a thermometer before frying.
• Crowding the pan: Fry only 2–3 pieces at a time, depending on the pan size.
• Skipping the flour coating: Dredge each piece before dipping it in the beer batter.
• Serving straight from the oil: Drain the fish on kitchen paper and let it rest for a few minutes.

How to store

Refrigerate leftover fish in a covered container and eat within 1–2 days. Reheat in an oven until hot throughout; the coating may not be as crisp as when freshly fried.

Frequently asked questions