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–+ servings

Beer Batter Fish Made Great

These beer-battered fish fillets are seasoned with paprika and garlic, then deep-fried until crisp and golden brown for a crowd-pleasing dinner!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 cod or haddock fillets about 6 ounces each, patted dry
  • 1 cup all-purpose flour plus extra for dusting
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cold beer lager or ale works best
  • 2 quarts vegetable oil for frying

Method
 

  1. In a large bowl, whisk together the flour, paprika, garlic powder, baking powder, salt, and pepper.
  2. Gradually pour in the cold beer, stirring until the batter is smooth and thick enough to coat the fish.
  3. Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C). Tip: Use a candy thermometer for accurate temperature control.
  4. Lightly dust each fish fillet with flour; shake off excess.
  5. Dip fillets into the beer batter, ensuring an even, thick coat.
  6. Carefully lower battered fillets into hot oil in batches, avoiding overcrowding.
  7. Fry for 4–5 minutes per side, or until golden brown and crisp.
  8. Transfer fish to a wire rack or paper towels to drain excess oil.
  9. Serve immediately with lemon wedges, tartar sauce, or your favorite dipping sauce.
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