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Crispy Homemade Beer Battered Fish and Chips

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 lbs firm white fish (cod, haddock, or pollock), cut into 4 portions
  • 1/2 cup all-purpose flour, for dredging
  • Kosher salt and black pepper, to taste
  • 1 1/2 cups all-purpose flour, for batter
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon paprika (optional)
  • 12 oz cold beer (lager or pilsner)
  • 48 oz neutral oil, for frying (canola, peanut, or vegetable)

Instructions
 

  • Pat fish fillets completely dry and season with salt and pepper. Place the 1/2 cup of dredging flour in a shallow dish.
  • Heat 2 inches of oil in a large Dutch oven to 360°F (182°C). Use a thermometer for accuracy.
  • While oil heats, whisk together 1 1/2 cups flour, cornstarch, baking powder, salt, and paprika in a large bowl.
  • Once oil is at temperature, pour the ice-cold beer into the dry ingredients and whisk gently until just combined. Do not overmix.
  • Dredge a piece of fish in the plain flour, shake off excess, then dip completely in the beer batter.
  • Carefully lower the battered fish into the hot oil. Fry in batches of two for 5-7 minutes, flipping halfway, until deep golden brown and crisp.
  • Remove fish with a slotted spoon and drain on a wire rack. Immediately season with a pinch of salt.
  • Ensure oil returns to 360°F before frying the next batch. Serve immediately.

Notes

For the absolute crispiest results, ensure your beer is ice-cold straight from the refrigerator or even the freezer for 15-20 minutes.
Keyword Beer Battered Fish, fish and chips, fried fish, seafood