Beer Battered Fish

Beer Battered FishThis is the best beer battered fish recipe that I’ve made so far.  If you love fish, this recipe will certainly be one of your favorites, too.  If you don’t like fish, try it with shrimp, onion rings, any vegetable, and even chicken strips.

I used fresh sea trout because my cousin, Dave, loves to fish and we made a deal with him.  We traded him some or our organic beef for his fresh fish.  There’s nothing like eating fresh fish.  If you don’t have a fisherman in your family, I’m sure you’ll be able to find a great white flaky fish at your market.  I would suggest buying it fresh and not frozen, but as long as you pat your fish filets with paper towels to remove most of the water, any fish will taste yummy.

Now, for me, I would love fish broiled or oven baked, but my husband is from Wisconsin and, if you know anyone from WI, they love their “Fish Fries” on Friday night.  So, over the years, I’ve experimented with different recipes and I think this one wins.

I read on Wikipedia that “Deep-fried fish was first introduced into Britain during the 17th century by Jewish refugees from Portugal and Spain.”  I think we all think about fish and chips as a traditional UK meal.  Someday I’ll have to travel to England and try them.

Because I had some extra batter after frying my fish, I decided to use some sweet onions and make onion rings.  They were better than any onion rings ordered in a restaurant.  You can use this recipe to batter and fry just about anything.  Be creative.  I always urge my followers to experiment in their kitchens.


Beer Battered Fish | Recipe

4-5 fish filets (any white flaky fish)
1 c. flour
1/2 tsp. seasoned salt
1/2 tsp. paprika
1/2 tsp. garlic powder
8 oz. beer
1/4 c. water
cornstarch (approx. 3/4 c. to coat fish)
2 c. vegetable oil

Wash fish and pat dry with paper towels.  Cut into 2-3″ pieces.  This makes it easier to turn them in the pan and, hopefully, avoid hot grease splatter.  Set aside.

fresh fish

Add flour, seasoned salt, paprika, garlic powder, beer, and water in medium size bowl.  Mix thoroughly.

Pour cornstarch onto a paper plate or paper towel for easy cleanup.

corn starch and batter

Heat vegetable oil (NOT olive oil)  in frying pan to approximately 325-350 degrees.  (Medium-Medium High)

Coat all sides of fish with cornstarch.  Then dip each piece of fish into the bowl of beer batter making sure it’s completely coated and place gently into frying pan with hot oil.

put in oil

Cook fish approximately 2-3 minutes on each side making sure to gently turn the fish without causing the grease to splatter.  Or, if you want to use a deep fryer with a basket, that would work great, but you’ll need to use more oil to fill the fryer.

When fish is lightly browned on each side, remove from frying pan with a slotted metal utensil and set on paper towels to absorb the excess oil.

Beer Battered Fish

You can eat them as they are with your favorite tartar sauce, make a fish sandwich, or even taco and burritos.

If you have extra batter, try dipping some onions or other vegetables in the batter and frying while the oil is still hot.

Battered Onion RingsBattered Fish Plate






Print Friendly
About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

Speak Your Mind


CommentLuv badge