Crispy Beer Battered Fish
This Crispy Beer Battered Fish Recipe is made with a secret ingredient that creates a delectable crunchy coating around flaky and tender fish.
Light and Crispy Pub Style Fish
Servings: 4 Servings
Calories: 268kcal
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Kitchen Essentials
Dutch Oven
Non-stick Pan
Half Sheet Pan
Tongs
Prevent your screen from going dark
Ingredients
- 1 1/2 pounds White Fish such as Cod or Haddock
- 1 Cup Pancake Mix I like Stonewall Kitchen
- 1 Cup Beer Pale Beer, Light Beer Works Well
- 8 Cups Vegetable Oil Used for frying
Instructions
- Begin heating the oil in a large skillet or fryer. I use a12-inch skillet. Heat to 375 degrees Fahrenheit. You can also use a Dutch oven or other large kettle.8 Cups Vegetable Oil
- Pat the fish dry and cut it into pieces, approximately 3-inch pieces.1 1/2 pounds White Fish
- In a shallow dish or pie plate, mix the pancake mix and beer with a whisk or fork to incorporate. It is important not to overmix the fry batter.1 Cup Pancake Mix, 1 Cup Beer
- You should be able to see the fish through the batter after it has been dipped, but it should lightly coat the fish. Once the fish is dipped in the batter, carefully place in the hot oil.
- When you first add the fish to the oil, it will sink to the bottom of the pan. Once it has been frying a minute or two, the fish will start to float toward the top of the oil. Turn the fish and let it continue to cook another few minutes.
- When the fish is done, it will be floating on the top of the oil and the outside crust is a golden color and the crust is crispy. Total cooking time is 5-6 minutes per batch.
- Serve with lemon slice if desired and tartar sauce.
Notes
There is a Short Video for This Recipe
Best Fish to Deep Fry
It is best to look for a fish that has a neutral flavor and is not too oily. Therefore, most fish that has white flesh is a good option for frying. Here are a few good choices; Cod, Haddock, Trout, Perch, or even Shrimp are great choices for deep frying using this beer batter. However, in my opinion, the cod is my first choice when looking for a fish to make this crispy beer battered fish.How To Get Crispy Fried Fish Every Time
No worries, this is still a quick and easy recipe with delicious results every time we make this. Preparing the Fish. If your fish is frozen, thaw it first. I like to place the fish in a cake pan and submerge the fish in cool water replacing the water every 15 minutes. When the fish is thawed, pat it with paper towels to get the excess moisture off. Batter. The batter needs to be thick enough to hold onto the fish, but not so think that is creates too much of a coating. Therefore, the consistency of the fry batter should be a bit runny but still evenly coat the back of a spoon. Further, I just mix the batter with a fork or a whisk as it is good not to overmix. Frying the Fish. It is best not to over crowd the pan as too many pieces of fish in the hot oil will drop the temperature of the oil and this will affect the cook time and the texture of the coating. Therefore, add a few pieces at a time for best results. Keep the Fish Hot and the Coating Crispy. Once the fish has been fried in the hot oil. Drain on a cooling rack that has been placed in a sheet pan that is lined with paper towels. If I am making fish for a crowd, I will place this pan in the oven on low heat. This allows the coating to stay crunchy until all the fish is cooked.Nutrition
Calories: 268kcal | Carbohydrates: 11g | Protein: 37g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 108mg | Sodium: 255mg | Potassium: 594mg | Fiber: 1g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg