Fish fry batter is arguably the most important component of a delicious American Friday night fish fry or a classic British fish and chips dinner. Next to the actual fish, of course.
While we love to eat it it all year, and especially in the summer months with fresh-caught fish, it is especially popular during lent on Fridays when many choose to not indulge in meat.
Gather This
The ingredient list is pretty easy and standard. Any of the seasonings can be omitted or increased based on preference and availability- check your favorite chips and fish menu to see if they use anything special.
The only items that are essential for a great recipe are the fish, flour, egg, beer (or other liquid) and oil for frying.
A full list of ingredients with measurements is available in the printable recipe card below.
- Fish– I like cod, but any white fish will do, like catfish, haddock or walleye. I would suggest something with a little bit of thickness so it is hearty enough to hold the crunchy batter.
- Oil for frying– Canola, peanut, or vegetable oil for deep frying. Something with a high smoke point.
- Flour– Both for the batter and to toss the fish before battering, which helps to hold the batter on while frying.
- Seasonings- Garlic powder, paprika, salt and pepper. Clearly, this is an area where you can have a little fun and add any type of dried spice or seasoning. Cajun, Old Bay, Italian seasoning, and Thai seasoning are some of my favorite ways to switch it up.
- Baking soda– Helps it get crispy and a little puffy, making the perfect fish fry.
- Egg- Binds and creates structure for the fish batter.
- Beer- Light beer is best. Non-alcoholic substitutes include apple juice, water, and chicken stock. As long as you use the same volume and it is liquid, you are good. Darker beer can taste bitter after frying, but hey, whatever floats your boat!
- Lemon– There is nothing quite like fresh lemon juice spritzed onto seafood. This goes on after frying. I also love homemade cocktail sauce or even homemade tartar sauce.
Get Cookin’
It only takes a few easy steps to get this crispy fish on the table!
- Make Batter. Mix together all dry ingredients for the flour mixture and then add whisked egg and beer until just combined. Do not over-mix. Allow the batter to sit for a few minutes to rest. You can even refrigerate it while resting.
- Flour Fish. After making the batter, toss the fish in flour, shaking off any excess. This helps the batter stick and not slide off while frying. When you have prepped the oil, dip the fish into the batter and directly into the oil.
- Prep the Oil. While you can make fish fry recipes in a stovetop pan, I do highly recommend using an actual fryer. The most important reason for this is that it’s safer – it’s far too easy for hot oil to splash everywhere in a regular frying pan. The second reason is that a fryer offers better temperature control, which is essential in making sure the fish fry batter gets nice and crispy while the fish gets properly cooked. Also, make sure you use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.
- Heat. Heat the oil to a temperature of 350°F or right below, which is the smoke point for most oils. This prevents the fish, the oil, and the batter from burning and gives the fish long enough to cook through without the fish fry batter burning.
- Fry Fish. Fry the fish until the batter is a light golden brown, approximately 3-4 minutes on each side. Do not cook too many pieces at a time, allowing them to have room around each by at least 1 inch.
- Remove. Take the fish out and tap off excess oil. Place on a wire rack with paper towels underneath. This prevents the pieces of fish from getting soggy while letting the oil drain.
- Enjoy. Serve this beer-battered fish with fries and tartar sauce, cocktail sauce, fresh lemon wedge or hot sauce. Hush puppies are also commonly served alongside.
5S Philosophy 👩🏻🍳
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- Salt – Salt is essential in fish fry batter to bring out all of the flavors of the fish and the batter itself. However, you may want to adjust how much you use based on the seasoning you choose. Many spice blends already incorporate it, so you may not need to add extra.
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- Seasoning – One of the great things about this recipe is that you can choose your own favorite flavors to season the batter.
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- Sauces – We don’t use any sauces in the recipe but a good fried fish is always delicious paired with classics like tartar sauce or cocktail sauce.
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- Swaps – While we use all-purpose flour you can experiment with other varieties, including gluten-free options.
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- Senses – Frying up fish is a totally sensory process! It sizzles in the oil and the smell of the seasonings wafts from the pan. Then, when you bite in it’s simultaneously crispy on the outside and tender on the inside.
Round it Out
Fried fish is commonly served with French Fries but also coleslaw. Give our vinegar coleslaw and creamy coleslaw a whirl. A nice side salad or green veggie like pan fried broccolini or steamed green beans is also delicious. You can also make it into a fish sandwich!
Storage
Fried fish is best served immediately after cooking, while still warm and crispy. But you can store it if you have leftovers.
Refrigerator
Store leftovers in the refrigerator for up to 3 days. It is best reheated in the oven on low heat.
Freezer
I do not recommend freezing this dish.Fish Fry Recipe (How to Make Fried Fish)
Your Questions Answered
A good fish fry batter should be light, crispy, and able to hold onto the fish without becoming soggy. The key ingredients typically include flour, baking soda, and cold liquid (beer or sparkling water works great because the carbonation creates tiny bubbles that make the batter extra crispy). Don’t overmix your batter—those little lumps actually help create the perfect texture!
Making fish batter stick to fish is all about proper preparation — pat your fish completely dry with paper towels first, then lightly dust it with flour before dipping in the batter. This creates a dry surface for the batter to cling to, and the flour acts like a glue between the moist fish and the batter coating. Chilling your battered fish for 15-20 minutes before frying can also help the batter adhere better during cooking.
The ideal fish batter consistency is somewhere between pancake batter and heavy cream — it should coat the back of a spoon but still drip off slowly. Too thick, and your batter will be doughy rather than crispy; too thin, and it won’t provide enough coating to protect the fish during frying. A good test is dipping the fish — the batter should cling to the fish without running off completely but also without being so thick it forms globs.
More Fish Recipes
Seafood and recipes made with fish are a favorite around here. Here are a couple more you might enjoy.
Fish Fry Batter Recipe
Ingredients
- 2 quarts vegetable oil , for frying
- 24 ounces cod fish fillets , cut into 8 pieces
- 1 1/2 cups flour , divided
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons fine sea salt
- 2 teaspoons ground black pepper
- 1 teaspoon baking soda
- 1 egg , lightly beaten
- 12 ounces light beer
- Tartar Sauce
- Cocktail Sauce
Instructions
- Heat the 2 quarts vegetable oil in a deep fryer to 350°F. If you don't have a deep fryer, you can heat oil in a large dutch oven or cast iron skillet, use a deep fry thermometer to measure.
- Rinse the 24 ounces cod fish fillets, cut into smaller pieces, and pat it dry. Leave whole or cut into smaller pieces (I prefer smaller pieces).
- Combine 1 cup of the flour, 1 tablespoon garlic powder, 1 tablespoon paprika, 2 teaspoons fine sea salt, 2 teaspoons ground black pepper, 1 teaspoon baking soda, in a shallow dish, stirring to combine. Stir the 1 egg into the dry ingredients. Gradually add the 12 ounces light beer (so it doesn't foam too much) until a thin batter is formed.
- Toss the fish filets in the remaining 1/2 cup flour in a shallow dish or bowl and tap off the excess.
- Dip the fish filets into the batter and immediately drop into the hot oil. Work in batches so you don't crowd the pan.
- Turn once to ensure all sides are lightly brown and crispy, approximately 3-4 minutes for each batch, although this will be dependant on the thickness of your filets as well.
- Transfer to a wire rack on a baking sheet to drain. Set into a hot oven to keep warm until the rest are completed.
- If you've tried this recipe, make sure to come back and let us know how you liked it in the comments or ratings.
Video
Notes
Nutrition
HLO JESSICA !
-HV PRINTED OUT YR FISH BATTER RCPE & WILL TRY WITH NEXT LOT OF FRESH FISH I CATCH AND WILL GIVE YOU FULL REPORT – YOUR GLASS IS JUST ABOUT EMPTY – I CAN FILL FOR YOU………- CHEERS , PETER
We always accept a fresh drink. Let us know how it goes, Peter!
I made both the tartar sauce and this fish recipe last night and it was a lovely combo of flavours. Everything was fairly quick for a nice yummy dinner. The fish batter had great flavour and was nice and crisp on the outside. We will be using both recipes together more ! =)
Thanks so much, Sara! Glad you enjoyed both and thank you for taking the time to come and let us know.
I tried this tonight. Very first time I’ve deep fried fish. It was delicious! My husband and daughter also loved it. Will definitely make this again.
Great! So glad you enjoyed it and took the time to come back through to let us know.
Have you ever tried this recipe in an airfryer?
Hi carl- I have not, but because it is a wet batter, it won’t work as well. You really need to have the contact with hot oil to stiffen it up. The wet batter will just fall through the AF holes.
Sounds so yummy! I can’t wait to try this recipe!
This is perfect for the seafood we picked up today!
This looks delicious and the batter nice and crispy!
YUM! So happy about this recipe! Everyone loved it and it was perfect!
I love doing fish fry’s at home. This batter is so light and flavorful. My whole family just loves it!!
That is what we like to hear!
Yum! This is authentic tasting as it gets. SO SO good. My childhood best friend is from Englad and her mum always made Fish and Chips for us at lunch playdates. This recipe takes me back to such wonderful memories.
Nothing better than a beer-battered fish fry! Loved this!