Beer-Battered Bass Fillets
Beer-Battered Bass Fillets are a classic British pub dish featuring fresh bass fish coated in a light, airy batter made with beer, flour, and seasonings before being deep-fried to a golden crisp. The dish typically uses sea bass or largemouth bass fillets, with the beer's carbonation creating a uniquely crispy texture. It's a staple in coastal regions of the UK and Ireland, often served with chips and mushy peas.
🍽️ Nutrition at a glance
This dish is high in protein from the bass fillets but also significant in fat and carbohydrates due to the deep-fried batter. A typical serving provides omega-3 fatty acids, B vitamins, and minerals like selenium, with a rough calorie estimate of 400-500 per serving depending on portion size and batter thickness.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 28 g |
| Carbs | 22 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 680 mg |
| Potassium | 450 mg |
| Phosphorus | 320 mg |
| Vitamin B12 | 3.5 mcg |
| Niacin (B3) | 8 mg |
| Vitamin D | 2.5 mcg |
| Selenium | 38 mcg |
| Magnesium | 45 mg |
| Iron | 2 mg |
Per 1 fillet (about 170 g) · estimated, varies by recipe
💡 What's interesting
The use of beer in the batter isn't just for flavor—the carbonation creates tiny air pockets that make the coating exceptionally light and crispy, a technique perfected in British fish and chip shops. Nutritionally, the beer contributes B vitamins and trace minerals, while the frying method preserves the fish's delicate texture and moisture.
