Crispy, crunchy batter with moist flaky fish inside, my Best Ever Beer Battered Fish is mind-blowingly good! Serve it with a big green salad or chips and tartare sauce for an authentic kiwi experience.
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I have been trying to perfect my beer batter for years. Its no secret we love fish and serving it with a crispy batter is just the best, right?! So I have done a lot of research and trial and error and just quietly I think I have NAILED it!
Ingredients:
- Fish, I use a firm white fleshed fish like gurnard, blue cod, snapper, terakihi
- White flour, you dip the fish into this flour, and then into the better. The first flour dip helps the batter to stick to the fish.
- Self-raising flour, to make the batter puff up
- Salt
- Malt vinegar, this makes the batter really crispy
- Egg
- Beer, I use an ale
- Oil for deep frying, I use canola or vegetable oil
- Lemon wedges to serve
- Tartare sauce
- Salt and pepper
- Fries
How to make Best Ever Beer Battered Fish:
Trim your fish fillets of any skin and check for, and remove, any bones. Set aside. The batter is crispy and best when it is used straight away so get everything ready to go so when it is ready to cook you are good to go. Take a large pot (or deep fryer) and add the oil. Place on a medium to high heat. Place the ½ cup of white flour on a plate and season. In a medium sized bowl add the self-raising flour and salt.
Get a pair of tongs and a plate or baking rack lined with paper towels ready. This is for cooking the fish. Whisk the egg until fluffy. Make a well in the flour and add the egg, the beer, and the vinegar. Whisk until smooth. Take a fillet of fish and dip it in the white flour, shake gently to remove any excess, then into the batter. Lower the fish into the hot oil and drag it to and fro for a couple of seconds before releasing the fish. Cook for 3-4 minutes until golden and cooked through. The cook time will depend on the size of the fillets. Remove from the oil and drain on your prepared plate lined with paper towels. Dip the fillets one at a time into the flour, shake off excess then dip into the batter. Carefully lower it into the hot oil, and drag it backwards and forwards for a few seconds before letting it go — this will help to seal the batter.
Cook for 2-4 minutes, depending on the thickness of each fillet, until crisp and golden. Lift out of the oil and drain on paper towels. To serve place on the plate with lemon wedges, fries and tartare sauce. Eat straight away.
If you are looking for more recipes using fish check out my posts for Fish Tacos or Fish Pie with Hash Bites.
Common questions about Beer Battered Fish:
Can I use something instead of beer? This recipe specifically uses beer sorry. I do have other yummy fish recipes without beer though 🙂
What sorts of fish are best? I like to use a flakey white fish for beer battered fish. I used Terakihi but gurnard, monkfish, blue cod or snapper would all be perfect.
What wine would you serve with this dish? Have a Sauvignon Blanc or try a beer!
Beer battered Fish
Ingredients
- 500 grams fish I use a firm white fleshed fish like gurnard, blue cod, snapper, terakihi
- ½ cup white flour
- 1 ½ cups self-raising flour
- 1 teaspoon salt
- 1 tablespoon malt vinegar
- 1 egg
- 330 mls beer I use an ale
- Oil for deep frying I use canola or vegetable oil
To serve
- Lemon wedges
- Tartare sauce
- Salt and pepper
- Fries
Instructions
-
Trim your fish fillets of any skin and check for, and remove, any bones. Set aside.
-
The batter is crispy and best when it is used straight away so get everything ready to go so when it is ready to cook you are good to go.
-
Take a large pot (or deep fryer) and add the oil.
-
Place on a medium to high heat.
-
Place the ½ cup of white flour on a plate.
-
In a medium sized bowl add the self-raising flour and salt.
-
Get a pair of tongs and a plate or baking rack lined with paper towels ready. This is for cooking the fish.
-
Whisk the egg until fluffy,
-
Make a well in the flour and add the egg, the beer, and the vinegar. Whisk until smooth.
-
Take a fillet of fish and dip it in the white flour, shake gently to remove any excess, then into the batter. Lower the fish into the hot oil and drag it to and fro for a couple of seconds before releasing the fish.
-
Cook for 3-4 minutes until golden and cooked through. The cook time will depend on the size of the fillets. Remove from the oil and drain on your prepared plate lined with paper towels.
-
Dip the fillets one at a time into the flour, shake off excess then dip into the batter. Carefully lower it into the hot oil, and drag it backwards and forwards for a few seconds before letting it go — this will help to seal the batter.
-
Cook for 2-4 minutes, depending on the thickness of each fillet, until crisp and golden. Lift out of the oil and drain on paper towels.
-
To serve place on the plate with lemon wedges, fries and tartare sauce.
-
Eat straight away.
-
Happy cooking xx Jana
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Jana’s beer battered fish recipe was delicious and so easy to make. The whole family loved our Friday night homemade fish n chips.