With just a few ingredients this easy-to-make batter will be a delicious addition to your recipe collection when you have a fresh catch of the day!
Serve these tasty filets with tartar sauce, cocktail sauce, or even top this beer-battered fish with melted cheese lettuce, and tomato for a restaurant-style sandwich!
Scroll down to our printable recipe card for complete instructions and check out our tips below to get started!
Beer Battered Fish Step By Step
- Preheat the oil in a heavy skillet (we used a deep fryer)
- Dip the filets in rice flour and then into the beer batter
- fry and drain on paper towels
- serve hot with tartar sauce
Other Fish Substitutions Using this Recipe
- Haddock
- Walleye
- Tilapia
- Alaskan Cod
- Catfish
- Halibut
- Striped Bass
- Trout
- Perch
- Chilean Seabass
- Trout
- Snook
- Redfish
- Flounder ( very thin best batter fried)
- Halibut
- Salmon
- Bass
Tips
- Before cooking, make sure your filet is completely dry—inside and out— since excess moisture lowers the temperature of the oil and causes the oil to become more agitated, which leads to burnt fish and a messy splattered kitchen (I know from experience).
- Always heat the oil first to heating instructions
- Don't crowd the fish in the pan
- Putting a lot of food into the oil all at once can lower the temperature drastically and allow the oil to seep into the food, resulting in greasy and heavy food.
- Frying in small batches produces much better results so don't crowd while frying.
- A good rule of thumb is to not use more than half of the surface area of the hot oil.
- Place fish on paper towels to drain the oil after cooking
Italian Style Beer Batter Fish
Yield: 4
Prep time: 10 MinCook time: 4 MinTotal time: 14 Min
This fresh catch of the day is seasoned Italian style in a beer batter coating and then fried to crispy perfection!
Ingredients
- 3/4 cup of AP flour
- 1/4 of rice flour
- 1 1/4 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1 teaspoon of granulated garlic powder
- 1/4 teaspoon of black pepper (or if you want a little heat add cayenne pepper)
- 1 cup of ice-cold beer ( I pour the beer into a frozen mug)
- vegetable or canola oil for frying
- 4 fish filets - around 2 pounds of any White Fish of your choice see in notes suggestions
- Optional: garnish with chopped fresh flat-leaf parsley, fresh chopped oregano and fresh chopped dill
Instructions
- Place the rice flour into a pie plate and set that aside.
- In an electric deep fryer (following the instructional book) or cast iron 10 to 12-inch size frying pan heat heat the oil (around 2 inches of oil for a frying pan) to 375 degrees.
- Coat the fish in the rice flour. (Around 4 good-sized pieces)
- In a clean bowl whisk together AP flour with rice flour, baking powder, salt, and seasonings together.
- Stir in the cold beer, the batter will be lumpy and thin.
- Dip the rice flour-coated fish in the thin batter.
- Add to the heated oil and fry on each side for around 3 to 4 minutes (fish will cook quickly) just until golden brown.
- Drain on paper towels and serve with tartar or cocktail sauce.
Notes
Tips
- Before cooking, make sure your filet is completely dry—inside and out— since excess moisture lowers the temperature of the oil and causes the oil to become more agitated, which leads to burnt fish and a messy splattered kitchen (I know from experience).
- Always heat the oil first to heating instructions
- Don't crowd the fish in the pan
- Putting a lot of food into the oil all at once can lower the temperature drastically and allow the oil to seep into the food, resulting in greasy and heavy food.
- Frying in small batches produces much better results so don't crowd while frying.
- A good rule of thumb is to not use more than half of the surface area of the hot oil.
- Place fish on paper towels to drain the oil after cooking
Other Fish Substitutions Using this Recipe
- Haddock
- Walleye
- Tilapia
- Alaskan Cod
- Catfish
- Halibut
- Striped Bass
- Trout
- Perch
- Chilean Seabass
- Trout
- Snook
- Redfish
- Flounder ( very thin best batter fried)
- Halibut
- Salmon
- Bass
Based on calculations online subject to change in quantities and ingredient brand you choose to use. Refer to your doctor for health information, this is just a tool used and approximate measurements.
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