Beer Battered Fish
Aug 08, 2025 11:35 AM
These crispy, golden, flaky beer-battered fish are just like your pub-style favorite, made at home in just 20 minutes.
My beer-battered fish recipe is everything fried fish should be: crispy and golden on the outside with tender and flaky fish in every bite. The beer adds depth and flavor to the batter, while its ice-cold carbonation creates an impossibly light and airy coating. Cornstarch works its magic, giving each bite an extra boost of crunchiness that holds up long after the fish
This recipe brings your favorite pub-style fish and chips right to your kitchen, served with my favorite air-fryer French fries and homemade tartar sauce for a meal ready in 20 minutes.
Fish and chips (battered, fried fish and French fries) are a signature dish in the UK, with historians believing the idea came to England in the 17th century with a group of Sephardic Jewish immigrants. Battered fish was often made with hot water, with the first use of beer occurring at some untraceable point afterwards. Beer’s bubbly addition to batter helps it cook faster and lighter, and may have been first discovered as an experiment or as a necessary replacement for often contaminated water during the 1850s cholera outbreaks.
However it first came about, beer is one of my favorite ways to add plenty of flavor and the most perfect light and crispy texture to battered fish!
Ingredients:
- 1 cup all purpose flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons salt
- 1/2 teaspoon cracked black pepper
- 8 ounces iced cold beer
- 1 1/2 pounds cod fillets cut into even strips
- 4 cups vegetable oil for frying
- 2 lemons (cut in wedges) for serving
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
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