My husband made up a song many years ago when we were walking on a bridge in the Bahamas about some fish he saw swimming by. He said, “You know what they are saying? (singing now) I’m a fish, fish, fish…swimming in the ocean…don’t eat me for dinner…I’m a fish.” Its a catchy tune. In fact, it is now sung by both my husband and my son almost daily. Strangely enough, they both still eat fish. I’m with Nemo’s friend Dory – fish are our friend, not food. However, if you do eat fish for dinner you should try this recipe. I found it on The Culinary Chronicles, where it was called “Muggles’ Fish and Chips.” This is my simplified version to feed one large carnivore and one little omnivore.
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Beer Batter Fish Fry
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Enjoy a deliciously crispy beer batter fish fry, perfect for a satisfying meal with a touch of spice.
Ingredients
- 3 pieces of cod
- 3/4 cup (180 ml) of flour
- 1/4 cup (60 ml) of cornstarch
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/3 cup (80 ml) lager beer
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Pour enough vegetable oil into a cast iron skillet to reach a depth of 1/2 inch. Heat the oil over medium heat until it reaches 350°F (175°C).
- In a mixing bowl, combine the flour, cornstarch, cayenne pepper, and paprika. Reserve 2/3 of this mixture in a separate bowl for dredging the fish.
- Add the kosher salt and baking powder to the remaining 1/3 of the flour mixture. Gradually whisk in the lager beer until the batter is smooth and free of lumps.
- Pat the cod pieces dry with paper towels. Dredge each piece in the reserved dry flour mixture, shaking off any excess.
- Dip the dredged fish into the beer batter, ensuring each piece is fully coated.
- Carefully place the battered fish into the hot oil. Fry for 4-5 minutes on each side, or until the fish is golden brown and cooked through.
- Remove the fish from the oil and drain on paper towels. Serve immediately with lemon wedges.
Notes
- For a lighter batter, you can use club soda instead of beer.
- Serve with tartar sauce or malt vinegar for extra flavor.
- To keep the fish warm while frying in batches, place cooked pieces on a baking sheet in a 200°F oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1
- Sodium: 800
- Fat: 20
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 60
My boys ate this fish up…for dinner. I ate roasted asparagus instead. You’re welcome fish.
If You Liked This Recipe, You’ll Love These
- Crispy Fish Tacos with Avocado Sauce and Cilantro Slaw
- Beer Brined Austrian Pork Schnitzel
- Spicy Kerala Baked Cod
- Thai Green Curry Fish Soup
Frequently Asked Questions
Why does this recipe use both flour and cornstarch in the batter?
The dry mix combines 3/4 cup flour with 1/4 cup cornstarch — the cornstarch is what gives beer batter its characteristic light, crispy crunch rather than a heavy, bread-like crust. 
Why is the fish dredged in dry flour before being dipped in the wet batter?
The recipe sets aside 2/3 of the flour-cornstarch mixture specifically for dredging the cod before it goes into the beer batter. This dry coating helps the wet batter adhere to the fish so it doesn’t slide off during frying.
Can I use something other than beer in the batter?
Yes — the notes say club soda can replace the 1/3 cup lager beer for a lighter batter. The carbonation still creates the airy texture, but without the beer flavor.
How do I keep the first pieces of fish warm while frying the rest?
The notes recommend placing cooked pieces on a baking sheet in a 200°F oven to keep them warm and maintain the crust while you fry subsequent batches in the cast iron skillet.
Ok, this is officially my new favorite dish. Thank you!
THIS RECIPE IS FANTASTIC AS WELL AS SIMPLE!
FISH AND CHIPS! …………….. NO LEFTOVERS WHEN USING THIS RECIPE!
THANK YOU!
My partner and I stumbled over here different web page and thought I might check things out. I like what I see so now i’m following you. Look forward to looking at your web page for a second time.
Jerri,
This is wonderful. I like that you didn’t compromise or complicate your vegetarian lifestyle while offering us this recipe. We appreciate it!
Pacific American Fish Co.
http://www.pafco.net
http://www.twitter.com/PAFCO