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.
Why Our Recipe Is The Best!
In my search for the best batter, I came up with this recipe.
- Not too thick, the base is actually pretty thin, but still coats the fish, and crisps nicely when fried, but doesn’t overpower the actual fish flavor. It defeats the purpose to taste nothing but batter but no fish.
- Smaller Pieces of Fish- I also opted to use fish pieces. They are easier to handle while frying and also easier to dip while eating than a whole filet. This recipe will also work with whole filets if that is what you desire.
Beer Battered Fish and Chips
British fish and chips are typically made with cod or haddock. However, you can use many other different types of white fish in your fish fry, like plaice, halibut, or flounder. I prefer using cod fillets.
Traditionally, fish and chips are served with newspaper. This is because newspaper was cheaper than buying any other container or plastic and also absorbed extra oil from frying.
The chips, of course, are actually French fries, not potato chips. Fried to a golden brown along with the fish and served with lemon wedges, it is the ultimate comfort food.
While today, British fish and chips are usually served with a layer of white paper underneath the newspaper, many places still serve fish and chips in a newspaper cone.
What Fish is Best for Fried Fish?
As mentioned above, there are several kinds of fish you can fry. Much will depend on your geographic location and what you can locate. Frozen fish is fine as long as it is has been fully thawed ahead of time.
Regardless of type, smaller pieces are easier to handle and make sure it is dabbed dry with a paper towel before battering.
- Cod- any variety
- Tilapia- thicker fillets
- Catfish- thicker fillets
- Perch
- Whitefish
- Rockfish
- Wall-Eye
- Local Fish Options
Fish Fry Batter Recipe ingredients
The ingredient list is pretty easy and standard. Any of the seasonings can be omitted or increased based on preference and availability.
The only items that are essential for a great recipe are the fish, flour, egg, beer (or other liquid) and oil for frying.
- Fish– I like cod, but any white fish will do. I would suggest something a 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 better 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 a homemade cocktail sauce or even homemade tartar sauce.
Fish Fry Recipe (How to Make Fried Fish)
- 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 stove top 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 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 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, tapping 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 or hot sauce. Hush puppies are also commonly served alongside.
What to Serve with Fried Fish
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.
Make Ahead & Freezing
Fried fish is best served immediately after cooking, while still warm and crispy. Store leftovers in the refrigerator for up to 3 days. It is best reheated in the oven on low heat. I do not recommend freezing this dish.
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
- 1 teaspoon baking soda
- 2 teaspoons fine sea salt
- 2 teaspoons ground black pepper
- 1 egg , lightly beaten
- 12 ounces light beer
- Tartar Sauce
- Cocktail Sauce
Instructions
- Heat the 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 fish and pat it dry. Leave whole or cut into smaller pieces (I prefer smaller pieces).
- Combine 1 cup of the flour, garlic powder, paprika, fine sea salt, baking soda, ground pepper in a shallow dish, stirring to combine. Stir the egg into the dry ingredients. Gradually add the 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
I would suggest after flouring the fish place it in the refrigerator for 20 minutes. This will draw out moisture and make the flour stick to the fish. Then the batter will stick to the flour.
This is my go to recipe for fish – my husband and kids love it!
Now found that the fish fillers must be extremely dry when coating them in the batter
Yes, any batter works best on a dry protein.