Beer Battered Fish Recipe



For the Batter

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • one 12-ounce can of Beer
  • 1 teaspoon kosher salt

For the Fish

  • 6 cups peanut or canola oil
  • 1 ½ pounds skinless fillets (cod, flounder, fluke, or haddock), cut into four pieces, less than ¾-inch thick
  • salt and pepper
  • malt vinegar, or lemon


  1. For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.
  2. For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375°F.
  3. Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.
  4. When oil is at 375°F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350°F. Cook until fillets are golden brown, about five minutes.
  5. Drain fish fillets on a baking sheet covered with paper towels. Serve with coleslaw, malt vinegar, lemon, or whatever you like best.

Fish and chips.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach