Best Beer Batter Fish Recipes

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BEER BATTER FISH MADE GREAT



Beer Batter Fish Made Great image

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Provided by Linda Olar

Categories     Seafood     Fish

Time 30m

Yield 8

Number Of Ingredients 10

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

Steps:

  • Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
  • Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
  • Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g

BEER BATTERED FISH



Beer Battered Fish image

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Provided by Chef Sunshine

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 quarts vegetable oil (for frying)
8 (4 ounce) cod fish fillets
salt and pepper
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 ounce) bottle beer

Steps:

  • Heat oil in a deep fryer to 365 degrees F (185 degrees C).
  • Rinse fish, pat dry, and season with salt and pepper.
  • Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
  • Gradually mix in one beer until a thin batter is formed.
  • You should be able to see the fish through the batter after it has been dipped.
  • Dip fish fillets into the batter, then drop one at a time into hot oil.
  • Fry fish, turning once, until both sides are golden brown.
  • Drain on paper towels, and serve warm.

Nutrition Facts : Calories 2120.1, Fat 219.8, SaturatedFat 28.6, Cholesterol 72.4, Sodium 656.8, Carbohydrate 16.6, Fiber 1.4, Sugar 0.3, Protein 23.7

BEER BATTER FOR FISH



Beer Batter for Fish image

Basic beer batter, good for almost any white fleshed fish.

Provided by Wilma Scott

Categories     Seafood     Fish

Time 15m

Yield 6

Number Of Ingredients 12

3 eggs
¾ cup beer
1 ½ cups milk
4 cups pastry flour
1 tablespoon baking powder
½ teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
.063 teaspoon garlic powder
1 ½ pounds cod fillets
2 quarts vegetable oil for frying

Steps:

  • In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
  • In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
  • In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
  • Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

Nutrition Facts : Calories 772.1 calories, Carbohydrate 74.8 g, Cholesterol 142.2 mg, Fat 41.5 g, Fiber 10.9 g, Protein 28.9 g, SaturatedFat 6.7 g, Sodium 491.7 mg, Sugar 3.7 g

THE BEST BEER BATTERED FISH



The Best Beer Battered Fish image

Beer batter can be contentious. When done right, it is light, airy, and crunchy-perfectly complimenting the fillet within. When done poorly, it can be heavy, doughy, and overpowering. Beer battered fish takes more attention to detail than other method of frying, so it's best to work in small batches...

Provided by Jesse Griffiths

Categories     Main

Yield 3-4

Number Of Ingredients 7

1 lb. fish fillets
Salt and pepper
1¼ cup all-purpose flour
1 tsp. baking powder
½ tsp. salt
12 oz. beer
1 tbsp. honey

Steps:

  • Season the fish with salt and pepper.
  • Mix together the flour, baking powder, and salt in a bowl with a whisk.
  • Dredge the fillets well in the flour mix, shaking off any excess. Refrigerate fillets until ready to fry.
  • When the oil is hot, add the beer and honey to the flour mixture and stir well. A couple of lumps are preferable, so don't overwork it. Add a couple ice cubes to the batter.
  • Dip a couple of fillets into the batter, coating them completely. Allow any excess batter to drain off.
  • Gently place them into the 375°F oil and fry for 30 seconds.
  • Flip the fillet, exposing the more-cooked bottom. Drizzle a little bit of batter on top. Flip the fillet back over and drizzle a little batter on top again. Don't overdo it, but just add a thin layer of additional batter.
  • Fry the fish until deep golden brown, about 2 minutes total for fish that's an inch thick. Serve immediately.

BEER-BATTERED FISH AND CHIPS



Beer-Battered Fish and Chips image

Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

3 large russet potatoes (about 1 1/2 pounds)
Vegetable oil, for deep-frying
1 1/4 cups all-purpose flour
1 cup rice flour
2 teaspoons baking powder
Kosher salt
1/4 teaspoon cayenne pepper
1 12-ounce bottle lager, chilled
1 1/2 pounds skinless Pacific cod fillet (in one piece), cut into 12 pieces
Malt vinegar and lemon wedges, for serving

Steps:

  • Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
  • Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
  • Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
  • Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
  • Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.

CRISPY BEER-BATTERED FISH



Crispy Beer-Battered Fish image

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. -Jenny Wenzel, Gulfport, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 cup 2% milk
1/3 cup beer or nonalcoholic beer
2 cups crushed unsalted top saltines (about 40)
4 cod fillets (6 ounces each)
Oil for deep-fat frying

Steps:

  • In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 513 calories, Fat 27g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 775mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

GOLDEN BEER-BATTERED FISH WITH CHIPS



Golden beer-battered fish with chips image

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist

Provided by Good Food team

Categories     Main course, Main course

Time 1h25m

Number Of Ingredients 22

50g plain flour
50g cornflour
1 tsp baking powder
turmeric
75ml lager beer
75ml sparkling water
about 1 litre sunflower oil, for frying
400g fillet sustainable cod, hake or haddock, halved
750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips
2 tbsp plain flour
2 tbsp sunflower oil
50g plain flour
50g cornflour
1 tsp baking powder
turmeric
75ml lager beer
75ml sparkling water
about 1 litre sunflower oil, for frying
400g fillet sustainable cod, hake or haddock, halved
750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips
2 tbsp plain flour
2 tbsp sunflower oil

Steps:

  • Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
  • Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
  • To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
  • Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
  • Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
  • To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

Nutrition Facts : Calories 1040 calories, Fat 43 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.16 milligram of sodium

BEER-BATTERED FISH



Beer-Battered Fish image

This crispy beer batter can also be used for chicken tenders, onion rings, and zucchini slices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 8

8 cups vegetable oil
1 cup all-purpose flour
Coarse salt
1/2 teaspoon baking powder
1 cup pale lager
1 1/2 pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces
lemon wedges, for serving
Tartar Sauce, for serving

Steps:

  • In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
  • Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
  • With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

Nutrition Facts : Calories 549 g, Fat 38 g, Protein 29 g

BEST BEER BATTER



Best Beer Batter image

This can't-miss batter is perfect for coating vegetables, shrimp, fish, and much more.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes 2 1/2 cups batter

Number Of Ingredients 7

2 large eggs
1 bottle light- or medium-bodied lager (12 ounces), cold
2 1/2 cups all-purpose flour (spooned and leveled)
Coarse salt
5 cups vegetable oil
2 1/2 to 3 pounds shrimp, firm fish fillets (such as cod), or desired vegetables (such as onions or pepperoncini), cut into pieces if necessary
2 cups buttermilk (if using onions)

Steps:

  • In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
  • In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.

BATTER-FRIED FISH



Batter-Fried Fish image

Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 14

1/2 pound cod fillet
2 tablespoons all-purpose flour
2 to 3 tablespoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/3 cup club soda
Oil for deep-frying
1/4 cup orange marmalade
1 to 2 tablespoons prepared horseradish

Steps:

  • Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.

BEST FISH BATTER



Best Fish Batter image

A light, crispy batter that turns golden and bubbly. Fantastic for frying fish, calamari rings, prawns, shellfish, pineapple or banana fritters and good old Aussie potato cakes.

Provided by JNS381

Categories     Low Cholesterol

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup plain flour
1 pinch salt
2 teaspoons butter, melted
1 cup soda water or 1 cup beer

Steps:

  • Using a fork, mix the melted butter through the flour and salt.
  • Add the soda water or beer and mix. Don't worry about the lumps of butter. They disappear while frying and make the crispy batter bubbly.
  • To make Aussie potato cakes, take a large potato and cut into thin, large slices.
  • Coat with flour and then dip into the batter before frying.

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From findrecipes.info


THE ULTIMATE BEER-BATTERED FRIED FISH - ON THE WATER
2019-07-12 1/2 teaspoon paprika. Canola oil for frying. Whisk together the dry ingredients listed above, and then stir in the beer until the batter is smooth. It should be the consistency of pancake batter. Arrange two plates; add about 1/2 cup additional flour to one, and an additional 3/4 cup of rice flour to the other.
From onthewater.com


BEER-BATTERED FISH RECIPE - BBC FOOD
Method. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk ...
From bbc.co.uk


BEER BATTERED FISH RECIPE - COOKIST.COM
Submerge the fish into the batter. Step 5. Step 5. Lift cod pieces out, one by one, and let excess drip off. Step 6. Step 6. Heat oil in a frying pan to 190°C/375°F. Pour beer into the flour mixture and whisk to obtain a thick batter. Fry fish in batches for 3-4 minutes or until golden.
From cookist.com


BEST BEER BATTER RECIPE - FISH N CHIPS RECIPES
Combine flour, cayenne, and black pepper in a bowl. Slowly add one bottle of beer. Whisk into a smooth batter. NOTE: NO NOT ADD SALT! Take Rockfish, Ling Cod, or Halibut, and cut into small chunks. Dredge in the batter. Place in hot oil, cook only 1.5 to 2 minutes.
From great-alaska-seafood.com


BEER BATTERED FISH - MELISSASSOUTHERNSTYLEKITCHEN.COM
2020-07-05 Instructions. Place the oil in a deep pot or dutch oven and heat to 365-370°F. Rinse and pat dry the cod fillets. Season lightly with salt and black pepper on all sides. Set aside. In a shallow bowl, whisk together flour, cornstarch, baking powder, seafood seasoning, seasoned salt, paprika, garlic and onion powders.
From melissassouthernstylekitchen.com


CRISPY BEER BATTERED FISH - EASY PEASY MEALS
2022-03-16 While oil heats, prepare fish. Cut into pieces about 1 inch wide and 3 inches long. Season with salt, and let sit about 5 minutes, then pat fish dry with paper towels until completely dry, as this will help the batter adhere better. Season with a …
From eazypeazymealz.com


HOW TO MAKE CRISPY BEER BATTERED FISH AT HOME | KITCHN
2021-03-17 How to Make the Beer Batter. Beer-battered fish is exactly that: fish dipped in a beer batter and deep-fried. While the batter is simply flour and seasonings whisked together with cold beer, I’ve found that adding in some rice flour makes the coating lighter and crispier. In fact, the fish will stay crisp for up to 30 minutes after its fried.
From thekitchn.com


BEST BEER FOR BATTER: 10 OPTIONS AND RECIPES - CHOWHOUND
2021-09-19 6. Samuel Smith’s Pure Brewed Organic Lager. Fish and chips taste extra-English when you pop a bit of this in the batter. This pale, malty lager adds fizz and a …
From greatist.com


BEER-BATTERED FISH RECIPE | SOUTHERN LIVING
Ingredient Checklist. ½ cup mayonnaise. 1 tablespoon finely chopped non-pareil capers. 2 teaspoons finely chopped cornichons. 2 teaspoons fresh lemon juice (from 1 lemon) 2 teaspoons Dijon mustard. 1 ½ pounds skinless cod (3/4-in.-thick), cut into 3- x 1 1/2-in. pieces. ½ teaspoon garlic powder. 1 ¾ teaspoons kosher salt, divided.
From southernliving.com


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