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Beer-battered fish has always been one of my favorite recipes to cook. This recipe features a simple batter made with beer, flour, and spices and only takes 15-20 minutes to serve! Made with a hoppy, citrusy, or New England-style IPA, this beer-battered cod/haddock will melt in your mouth.
Growing up in New England, beer-battered fish has always been a staple. Being such a short drive from Maine, Coastal New Hampshire and Boston has spoiled me. I have fond childhood memories of grabbing lunch at some of the most unassuming beach restaurants in Rye, NH, with some of the freshest fried fish platters I’ve EVER had.
Are you looking for similar recipes? try my baked coconut crust cod. Want even more breading but not up for frying? Try crunching up some crackers and baking your cod. Roasted fingerling potatoes will be the essential “chip” to your fish.
If you have any leftover batter, consider making my beer-battered fried pickles or Baja-style fish tacos!
Table of Contents
Ingredient Notes and Substitutions
- Cod or haddock filet: this recipe works great with cod or haddock, which are very similar in taste, texture, and appearance. Portion filets into 6-8 ounce pieces for easy frying and handling.
- Beer: I like to use IPAs or pale ales, with an emphasis on citrusy, fruity character. Just remember, deeper colored and more hoppy beers add more body and flavor!
- Spices: my favorite spices to use are garlic powder, onion powder, and paprika. Start with 1/2 a teaspoon of each, but don’t be afraid to double it for flavor.
- Vegetable or canola oil: either oil works for frying. I highly suggest using a least 2+ inches of oil in a saucepan or Dutch oven. Shallow oil requires flipping and may cook more unevenly.
See the recipe card for full information on ingredients and quantities below.
How to Fry Beer Battered Fish
Step 1.
Add flour, garlic powder, onion powder, paprika, and a pinch of salt to a medium bowl. Whisk in the beer until smooth. Let the batter rest for 10 minutes while prepping the fish. The foam should subside entirely. Place 3/4 cup of flour in a shallow bowl. Set aside.
Step 2.
In a Dutch oven or saucepan, bring oil to 365°F. This recipe works best if the fish is completely submerged in oil. Meanwhile, cut the cod filet into equal portions, pat dry with a paper towel, and season with salt and pepper.
Step 3.
Dredge cod filets in flour (image 3a), and then submerge in the beer batter (image 3b). Remove, let excess drip off, and immediately transfer to the hot oil.
Step 4.
Deep fry each piece for 4-5 minutes, flipping halfway through if not completely submerged in oil (image 4). Remove fish with a slotted spoon or spider strainer and place on a paper towel-lined plate to drain for 5 minutes before serving (image 4b). Serve with lemon wedges, ketchup, tartar sauce, and fries of choice.
Expert Tips
- When preparing the beer batter, whisk all of the lumps out and let the batter rest for at least 10 minutes before battering the fish so the foam can dissipate.
- 1-inch thick pieces of cod or haddock make for the best results, as it fries quickly and evenly.
- Cod or haddock is usually sold in large, long fillets. You can easily slice a large filet across several times into smaller individual portions that are ideal for frying.
- This recipe works best with 2-3 inches of depth of oil in a pan so both sides can cook simultaneously and evenly.
- Don’t have a lot of oil? Use a smaller saucepan to increase the height of the oil volume and fry in batches. This works great for 2-3 servings.
More Fish Recipes You’ll Love
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Beer Battered Fish Recipe
Ingredients
- 2 pounds cod or haddock filet, cut into portions
- 24 ounces IPA or pale ale of your choice, citrusy, fruity, hoppy IPAs are best
- 2 cups all-purpose flour, plus 3/4 cup for dredging
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon of paprika
- salt to taste
- lemon wedges, for serving
- 48 ounces vegetable or canola oil, 2+ inches of oil in a saucepan for frying
Instructions
- Add flour, garlic powder, onion powder, paprika, and a pinch of salt to a medium bowl. Whisk in the beer until smooth. Let the batter rest for 10 minutes while prepping the fish. The foam should subside entirely. Place 3/4 cup of flour in a shallow bowl. Set aside.
- In a Dutch oven or saucepan, bring oil to 365°F. This recipe works best if the fish is completely submerged in oil. Meanwhile, cut the cod filet into equal portions, pat dry with a paper towel, and season with salt and pepper.
- Dredge cod filets in flour, and then submerge in the beer batter. Remove, let excess drip off, and immediately transfer to the hot oil.
- Deep fry each piece for 4-5 minutes, flipping halfway through if not completely submerged in oil. Remove fish with a slotted spoon or spider strainer and place on a paper towel-lined plate to drain for 5 minutes before serving. Serve with lemon wedges, ketchup, tartar sauce, and fries of choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked beautifully—thank you for posting. I used the lesser oil amount and batter held fish together nicely for flipping. Went with a nut brown ale, cuz that’s what we had, but stuck to your recipe otherwise.
Fantastic!!
Such a great recipe!
My entire family loved this tasty recipe.
Rarely find recipes like this one.
Just follow directions & it turns out.
I cook Haddock and couldn’t have enjoyed anything more, plus with tge extra sauce made fried zucchini!!! O yum
Pretty easy prep and the fish turned out delicious!!
What happened!?