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Beer-Battered Fish Recipe

British · Main course · 25 min total

Crispy, golden fish fillets with a light, airy beer batter that's perfect for a classic fish and chips meal at home.

Ingredients

• 1 lb (450g) cod or haddock fillets, cut into 4 pieces
• 1 cup (120g) all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon baking powder
• 1 cup (240ml) cold lager or pale ale
• 1 large egg, separated
• Vegetable oil, for deep frying
• Lemon wedges, for serving

Instructions

1. Pat fish dry with paper towels and season lightly with salt and pepper. Set aside.
2. In a large bowl, whisk together flour, salt, pepper, and baking powder. Make a well in the center.
3. Pour in the cold beer and egg yolk. Whisk until smooth (batter will be thin). Cover and refrigerate for 10 minutes.
4. In a clean bowl, beat the egg white until stiff peaks form. Gently fold into the batter until just combined.
5. Heat 2 inches of oil in a deep pot to 375°F (190°C). Line a plate with paper towels.
6. Dip each fish piece into the batter, allowing excess to drip off. Carefully lower into hot oil. Fry in batches without crowding, 4-5 minutes per side, until golden brown and cooked through.
7. Transfer to paper towels to drain. Serve immediately with lemon wedges.

Tips

• Use ice-cold beer for a crispier batter.
• Keep fried fish warm in a 200°F (95°C) oven while frying remaining batches.
• Leftover batter can be used for onion rings or shrimp.

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