Few dishes capture the comforting essence of pub-style fare quite like beer battered fish. Light, crisp, and golden on the outside with flaky, tender cod on the inside, it’s a dish that never fails to impress. The pairing of cold beer and simple pantry staples transforms humble ingredients into a satisfyingly crunchy masterpiece.
Ingredients Breakdown
Cod is the ideal choice for this dish. Its firm texture, mild flavor, and thick cut make it perfect for frying. Boneless, skinless fillets about an inch thick ensure the fish cooks evenly without falling apart in the oil.
The star of the coating is the beer batter. A blend of flour, baking powder, paprika, and cornstarch gives it structure and crispness. The beer introduces carbonation and lightness, while its cold temperature keeps the batter airy, resulting in a golden shell that shatters with every bite.
Before dipping into the batter, the fish is dredged in a cornstarch mixture. This essential step creates a dry base that allows the batter to cling beautifully, ensuring full coverage and an extra-crisp finish.
A well-balanced tartar sauce is the perfect companion. Creamy mayo serves as the base, complemented by bright lemon zest, fresh dill, and crunchy dill pickle relish. It’s a cool, tangy counterpoint to the hot, crispy fish—an absolute must on the plate.
Step-by-Step Preparation Guide
Begin by making the dredging mix. Combine cornstarch, salt, and pepper in a shallow dish and set aside. This will be used to coat the fish before it’s dipped in batter, helping the batter stick and creating a base for that all-important crunch.
In a large mixing bowl, whisk together the flour, remaining cornstarch, baking powder, paprika, salt, and pepper. Gradually pour in the cold lager beer and stir gently to combine. The batter should be smooth but not overmixed—overworking it can make it dense. Cover and refrigerate while you prepare the other components.
Next, prepare the tartar sauce by mixing the mayonnaise, relish, lemon juice, lemon zest, fresh dill, salt, and pepper. Chill the sauce to allow the flavors to develop and meld while the fish is frying.
Pour vegetable oil into a heavy-bottomed pot or Dutch oven until it’s about two inches deep. Heat the oil to 375°F, monitoring with a thermometer to maintain a steady temperature. Line a tray with a wire rack for draining.
Pat the fish pieces dry with paper towels to remove any moisture. Dredge them in the prepared cornstarch mixture, coating all sides and shaking off the excess.
Working in batches, dip the coated fish into the chilled batter, letting excess drip off before carefully placing into the hot oil. Fry for 2 to 3 minutes, turning as needed, until the fish is golden, puffed, and crisp. Transfer to the wire rack and sprinkle with kosher salt while still hot.
Repeat with remaining fish, being careful not to overcrowd the pot and drop the oil temperature. Once all pieces are fried and drained, serve immediately with lemon wedges, malt vinegar, and a generous spoonful of tartar sauce.
Recipe Tips & Frequently Asked Questions
Keep the batter cold for maximum crunch
A chilled batter slows gluten development and helps the fish fry up light and airy.
Don’t overcrowd the fryer—work in small batches
Adding too many pieces at once drops the oil temperature, resulting in soggy, greasy fish.
Pat the fish completely dry before coating
Removing excess moisture ensures the dredge and batter adhere properly and fry evenly.
Let the fried fish rest briefly on a rack, not paper towels
A wire rack allows excess oil to drain without trapping steam, preserving crispness.
Use a slotted spoon or spider for clean lifting from the oil
These tools help remove the fish without damaging the batter or splashing hot oil.
Can I use another type of fish besides cod?
Yes, haddock, pollock, or halibut are great substitutes. Choose thick fillets with firm texture.
Can I make the batter ahead of time?
It’s best made just before frying, but you can mix the dry ingredients in advance and add the beer when ready.
How do I keep the fish crispy if I’m frying in batches?
Place fried pieces on a wire rack in a warm oven (200°F) to keep them hot and crisp.
Can I bake the fish instead of frying?
For best results, stick to frying. Baking won’t deliver the same texture, but air frying is a decent alternative.
How do I store and reheat leftovers without losing texture?
Store cooled fish in an airtight container in the fridge. Reheat in an oven or air fryer to restore crispness.
What to Serve With This Recipe
Classic sides make this dish shine. Thick-cut fries or potato wedges are a natural pairing, especially when served with a side of creamy coleslaw or mushy peas.
Bright accompaniments like lemon wedges and a refreshing cucumber-dill salad balance out the richness and add a crisp, fresh contrast.
Don’t forget the condiments—extra tartar sauce, malt vinegar, or even a splash of hot sauce elevate the experience and let guests tailor each bite to their liking.
Creative Variations
Switch up the flavor by using a different beer—try an IPA for a hoppy bitterness or a dark stout for richness and depth.
Add a pinch of cayenne or garlic powder to the batter for a spicy twist. Smoked paprika or mustard powder can also bring a unique edge.
Transform leftovers into fish tacos or crispy sandwiches by tucking pieces into toasted buns or tortillas with shredded lettuce, pickled onions, and a drizzle of sauce.
Beer battered fish brings pub-style flavor straight to your kitchen—crunchy, golden, and irresistibly flaky. It’s simple yet satisfying, with endless ways to serve and customize. Whether you stick with tradition or try creative twists, this recipe is a delicious way to bring everyone around the table.
Ingredients
For the Fish:
3 lb. skinless cod fillets, cut into 1-inch thick pieces
1½ cups cornstarch, divided
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. paprika
4 tsp. kosher salt, divided
2 tsp. ground black pepper, divided
1 (12-oz.) bottle cold lager beer
Vegetable oil, for deep frying
Lemon wedges, for serving
Malt vinegar, for serving
For the Tartar Sauce:
1 cup mayonnaise
⅓ cup dill pickle relish
1 tsp. lemon zest
2 tbsp. lemon juice
1 tbsp. chopped fresh dill
¼ tsp. kosher salt
¼ tsp. ground black pepper
Instructions
Begin with the dredging mix by combining ½ cup of cornstarch, 2 teaspoons of kosher salt, and 1 teaspoon of ground black pepper in a shallow dish. Set this aside for coating the fish before battering.
In a large mixing bowl, whisk together the flour, baking powder, paprika, the remaining 1 cup of cornstarch, 2 teaspoons salt, and 1 teaspoon pepper. Slowly pour in the cold beer and mix gently just until a smooth batter forms. Avoid overmixing to keep the texture light. Cover the bowl and refrigerate the batter until you’re ready to fry.
For the tartar sauce, mix the mayonnaise, dill pickle relish, lemon zest, lemon juice, fresh dill, salt, and pepper in a medium bowl until well combined. Cover and chill until serving time to let the flavors meld.
Heat about 2 inches of vegetable oil in a deep Dutch oven or heavy-bottomed pot to 375°F. Line a baking sheet with paper towels or place a wire rack over it to drain the cooked fish.
Pat the cod fillets dry with paper towels and slice into 10 to 12 pieces, about 3 inches each. Lightly dredge the fish in the cornstarch mixture, shaking off any excess.
Working in small batches of 3 to 4 pieces, dip the fish into the chilled beer batter, allowing any excess to drip off. Carefully lower the battered fish into the hot oil and fry for 2 to 3 minutes, flipping as needed, until golden and crispy. Transfer the cooked fish to the wire rack and immediately season with a pinch of salt.
Repeat the frying process until all the fish is cooked. Serve hot alongside homemade tartar sauce, lemon wedges for squeezing, and a dash of malt vinegar for that classic tangy finish.
Beer Battered Fish Recipe
Ingredients
For the Fish:
- 3 lb. skinless cod fillets cut into 1-inch thick pieces
- 1½ cups cornstarch divided
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. paprika
- 4 tsp. kosher salt divided
- 2 tsp. ground black pepper divided
- 1 12-oz. bottle cold lager beer
- Vegetable oil for deep frying
- Lemon wedges for serving
- Malt vinegar for serving
For the Tartar Sauce:
- 1 cup mayonnaise
- ⅓ cup dill pickle relish
- 1 tsp. lemon zest
- 2 tbsp. lemon juice
- 1 tbsp. chopped fresh dill
- ¼ tsp. kosher salt
- ¼ tsp. ground black pepper
Instructions
- Begin with the dredging mix by combining ½ cup of cornstarch, 2 teaspoons of kosher salt, and 1 teaspoon of ground black pepper in a shallow dish. Set this aside for coating the fish before battering.
- In a large mixing bowl, whisk together the flour, baking powder, paprika, the remaining 1 cup of cornstarch, 2 teaspoons salt, and 1 teaspoon pepper. Slowly pour in the cold beer and mix gently just until a smooth batter forms. Avoid overmixing to keep the texture light. Cover the bowl and refrigerate the batter until you’re ready to fry.
- For the tartar sauce, mix the mayonnaise, dill pickle relish, lemon zest, lemon juice, fresh dill, salt, and pepper in a medium bowl until well combined. Cover and chill until serving time to let the flavors meld.
- Heat about 2 inches of vegetable oil in a deep Dutch oven or heavy-bottomed pot to 375°F. Line a baking sheet with paper towels or place a wire rack over it to drain the cooked fish.
- Pat the cod fillets dry with paper towels and slice into 10 to 12 pieces, about 3 inches each. Lightly dredge the fish in the cornstarch mixture, shaking off any excess.
- Working in small batches of 3 to 4 pieces, dip the fish into the chilled beer batter, allowing any excess to drip off. Carefully lower the battered fish into the hot oil and fry for 2 to 3 minutes, flipping as needed, until golden and crispy. Transfer the cooked fish to the wire rack and immediately season with a pinch of salt.
- Repeat the frying process until all the fish is cooked. Serve hot alongside homemade tartar sauce, lemon wedges for squeezing, and a dash of malt vinegar for that classic tangy finish.
