Fish Fry Batter Recipe

Course: Main Dish

Cuisine: American

Keyword: beer battered fish, fish and chips, fish fry, fried fish

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 401kcal

Author: Chef Jessica Anne

This beer batter fried fish uses light beer and a few basic ingredients to create the best fish fry batter for British fish and chips. Yum!

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.

Adapted from food.com .