What does beer battered mean?

"Beer battered" refers to how fried foods are coated before frying. It's an alternative to dredging and breading, which can be more labor-intensive and messy. Beer batter is made by mixing cold beer into a mixture of flour, cornstarch, and different seasonings until it has the consistency of pancake batter. For beer battered fish, you dip the filets into the thick batter, then fry for a crispy, crunchy shell similar to traditional fish and chips.

How do you keep beer battered fish crispy?

There are a few pro tips for keeping any fried foods crispy, including beer battered fish. You'll need to control several variables: temperature, ingredients, and cooling. The batter needs to be very cold, and the fryer must be preheated to 350F. Add a little cornstarch to the batter to absorb extra moisture and keep things nice and crispy! After you remove the fish from the fryer, place it either on a paper towel-lined plate or, if you're baking a bunch, place a wire rack over a baking sheet. This will let any extra oil drip off and keep the crust nice and crunchy. If you do all of these things right, you'll have perfectly crispy fish every time.

Does beer battered fish contain alcohol?

Although the batter itself is made with beer, the deep frying process will burn off any residual alcohol. If you need to avoid alcohol for any reason, feel free to use a non-alcoholic beer or try club soda, like tempura batter.

Beer Battered Fish

Description

Crispy Beer Battered Fish is flaky and tender on the inside with a crispy, crunchy coating on the outside. These traditional fish and chips made with white fish are coated in a simple batter with the secret ingredient of ice cold beer to create the perfect crust. Serve with homemade tartar sauce and French Fries or Baked Potato Wedges for a homemade version of this classic meal.

Ingredients

2 pound cod fish fillets (or halibut), cut into 3 inches long strips
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 cup all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons paprika
1 1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 can (12 ounce) beer
1 large egg
vegetable oil (for frying)
tartar sauce (optional, for serving)

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Instructions

In a large, heavy bottomed cooking pot (or deep fryer), add enough oil to fill the pot at least 2-3 inches deep. Preheat the oil over medium-high heat until the temperature reaches 350F, about 3-4 minutes.
Use a paper towel to gently pat the fish fillets completely dry. Season with salt and pepper evenly on both sides.
In a large mixing bowl, whisk together the flour, cornstarch, paprika, garlic powder, salt, and pepper until evenly combined. Stir in beer and egg and mix well until smooth. If it’s too thick, add a little more beer or water.
Use a cooking thermometer to make sure the oil temperature reaches 350 F. Once ready, dip the fish fillets, one piece at a time, into the batter and slowly add them into the hot oil. Fry until the batter is crispy and golden brown, about 5 minutes. You can cook 2-3 pieces in one batch and make sure not to overcrowd the pot.
Place on a paper towel lined plate to absorb some of the oil.
Serve with a side of tartar sauce, if desired.

Notes

How to store: Fried fish is best served hot to keep the crispy texture. If you have extra, store it in an airtight container lined with paper towels to absorb excess moisture.

How to reheat: The best way to reheat fried fish is to bake it in the air fryer or oven at 360 F for 10-15 minutes or until heated all the way through. This will crisp up the coating to keep it from turning to mush.

How to freeze: Feel free to freeze any extra pieces of fish on a sheet pan. Transfer to an airtight container for up to 2 months and reheat from frozen.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Seafood
Method: Deep Fry
Cuisine: British