When it comes to comfort food, few dishes can compete with the crispy and savory delight of Beer Battered Fish. Originating from the coastal regions of the United Kingdom, this dish has become a beloved staple in pubs around the world, often paired with chips for the classic fish and chips experience.
Ingredients
Scale:
1 lb fresh cod fillets (or any white fish, such as haddock or tilapia)
1 cup all-purpose flour (for a gluten-free option, substitute with a gluten-free flour blend)
1 teaspoon fish fry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cold beer (the best beer for batter is a pale ale or lager)
Vegetable or canola oil (for frying)
Tangy tartar sauce or lemon dill aioli (for serving)
Lemon wedges (for serving)
Instructions
Start by heating oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Ensure there’s enough oil to fully submerge the fish.
While the oil is heating, prepare the fish. Pat the fresh cod fillets dry with paper towels, then cut them into manageable pieces, about 4-6 ounces each.
In a large bowl, whisk together the flour, fish fry seasoning, salt, and black pepper to create a dry mixture.
Gradually add the cold beer to the flour mixture, stirring gently until just combined.
Once the oil has reached the desired temperature, dip each piece of fish into the batter, allowing the excess to drip off before carefully placing it in the hot oil.
Fry each piece of fish for about 4-5 minutes or until golden brown and crispy. Use a slotted spoon to turn the fish halfway through.
Once cooked, transfer the fish to a plate lined with paper towels to drain any excess oil.
Serve hot with tartar sauce or lemon dill aioli, garnished with lemon wedges.
