Crispy Beer Battered Fish
Crispy beer-battered fish is a delicious and easy-to-make dish featuring flaky white fish coated in a light, airy, and crunchy batter. Whether enjoying during the Lenten season or satisfying a craving for fish, this crispy beer-battered fish is a timeless comfort food that delivers on both texture and taste. This recipe is perfect for a classic fish and chips meal or as a standalone dish with tartar sauce and lemon wedges. The key to achieving the perfect texture lies in the light, airy batter, which is made using cold beer to create a crisp and flavorful coating.
To make beer-battered fish, start with fresh white fish such as cod, tilapia, haddock, or pollock. Here’s why white fish works best:
Mild Flavor
White fish, such as cod, tilapia, haddock, and pollock, has a delicate, neutral taste that allows the crispy beer batter to shine. Unlike stronger-tasting fish like salmon or mackerel, white fish doesn’t overpower the light, airy batter.
Firm, Flaky Texture
White fish has a firm structure that holds up well during frying. When cooked, it becomes tender and flaky without falling apart. This makes it easy to bite into while still maintaining its shape inside the crispy batter.
Cooks Evenly and Quickly
Since white fish is relatively lean and has a moderate thickness, it cooks quickly in hot oil. This ensures that the batter crisps up perfectly without overcooking or drying out the fish inside.
Works Well with Batter
The lightness of white fish pairs well with the crisp, airy texture of beer batter. Oily or dense fish could become greasy or heavy when fried, while white fish remains light and flaky inside the crunchy coating.
For the crispiest results, ensure the batter is cold, avoid overcrowding the pan, and serve immediately. The result is a perfectly crunchy, flavorful coating that encases the tender, juicy fish inside. For the best experience, serve the fish warm with sides like fries with our favorite Conway Garlic Dip, coleslaw, or a fresh salad.
Find the Member’s Mark™ and Dash™ seasonings at Sam’s Club or online.
Crispy Beer Battered Fish
Ingredients
- 2 lbs White fish cod or tilapia
- 1 tsp Member's Mark™ Himalayan Pink Salt
- ½ tsp Member's Mark™ Fine Ground Black Pepper
- 1 cup All purpose flour
- 1 tbsp Member's Mark™ Garlic Powder
- 1 tbsp Member's Mark™ Spanish Style Paprika
- 2 tsp Dash™ Original Seasoning
- 1 Egg lightly beaten
- 1 ⅓ cups Beer
- Oil for frying
Instructions
- Add oil to a large pot or deep fryer, about 2 to 3 inches deep. Heat oil to 375' F.
- While oil is heating, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry and season with Member's Mark™ Himalayan Pink Salt and Member's Mark™ Fine Ground Black Pepper. Set aside.
- In a bowl, whisk together the flour, Member's Mark™ Garlic Powder, Member's Mark™ Spanish Smoked Paprika and Dash™. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and has no lumps.
- Dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy!
