Crispy Beer Battered Fish - Easy Fast Meal You'll Love

If there’s one Seafood Dish Recipe that instantly makes you feel like you’re sitting at a seaside café with a cold drink in hand, it’s a classic Fish N Chips Recipe — crispy on the outside, flaky on the inside, and ridiculously satisfying. And good news? You don’t need a fancy pastry cook setup or restaurant fryer to make it happen at home.

This Crispy Fish Batter delivers the perfect crunch without getting soggy or heavy. We’re talking about a golden, airy crust that hugs your fish just right — thanks to a splash of beer that makes all the difference. It’s not just about flavor (though that malty hint is chef’s kiss); it’s about science, baby! The carbonation in the beer helps create that super light, crisp texture you crave.

So, what’s the catch? (Pun fully intended.) None, really. You only need a few simple ingredients — white fish like halibut, cod, or tilapia, plus some salt, pepper, and oil for frying. That’s it! Just follow this foolproof Fish Batter Recipe, and you’ll be serving up pub-style Battered Fish that tastes straight out of a coastal kitchen.

Want to turn it into a next-level meal? Toss that crispy goodness between two toasted buns with a bit of tartar sauce and lettuce for one of the best Fish Sandwich Recipes you’ll ever try. Or serve it with fries for an iconic plate of Fish N Chips that’ll make your taste buds do a happy dance.

Whether you’re craving something better than your usual chicken dishes recipes or just need a quick win for dinner, this one’s for you. Easy to whip up, crunchy as ever, and totally addictive — the kind of Fast Easy Meal that’ll have everyone asking, “When’s fish night again?”

Crispy Beer Battered Fish - Easy Fast Meal You'll Love

A quick and delicious crispy fish recipe perfect for dinner. Light, crunchy, and full of flavor!

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Yield/Servings: 4 servings | Author: Aleda | Category: Dinner, Main Dish

Ingredients:

For the Fish:

• 2 lbs white fish (halibut, cod, or tilapia)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• Canola oil (or vegetable oil) for frying

For the Beer Batter:

• ¾ cup all-purpose flour
• ¼ cup cornstarch or rice flour
• ½ Tbsp garlic powder
• ½ Tbsp onion powder
• ½ Tbsp paprika (optional, for color and flavor)
• 1 tsp kosher salt (adjust to taste)
• ¼ tsp black pepper
• ¼ tsp cayenne or red pepper (optional, for a kick)
• 1 large egg, lightly beaten
• 1 1/3 cups very cold light beer

Instructions:

1. Heat the Oil: Pour enough canola oil into a heavy-bottomed pot so it reaches about 3 inches deep. Heat the oil to 375°F (190°C). You can also use a deep fryer set to the same temperature.
2. Prep the Fish: While the oil heats, cut the fish into pieces roughly 1 inch wide by 3 inches long. Pat each piece dry with paper towels—this helps the batter stick better. Sprinkle the fish evenly with salt and black pepper.
3. Mix the Batter: In a medium bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and optional cayenne. Stir in the beaten egg until combined.
4. Add the Beer: Just before frying, slowly whisk the cold beer into the flour mixture until smooth. The batter should be slightly thick—think somewhere between heavy cream and pancake batter. Adjust beer amount if necessary.
5. Fry the Fish: Dip each fish piece into the batter, letting excess drip off, then carefully place it into the hot oil. Fry for 3–4 minutes, or until golden brown and crisp.
6. Drain and Serve: Remove fried fish with a slotted spoon and place on a wire rack to drain any extra oil.
7. Enjoy: Serve immediately with tartar sauce or your favorite dipping sauce while hot and crispy!

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