Fish Fry Batter

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  • Fish fry batter is arguably the most important component of a delicious British fish and chips dinner. Next to the actual fish, of course.

    fish and chips on a wood serving board with dipping sauces

    Fish Fry Recipe

    Fish fry recipes are plentiful, it seems that every family has one and the recipes for the beer battered fish vary between regions.

    In the US, fish fry recipes are often associated with the Easter holiday where “fish fry Fridays” are held every week. My husband’s family does this and since in our current area, they aren’t as easy to find, I had to create one of our own.

    beer battered cod on a plate

    However, most fish fry recipes are really just beer battered fish, often served with fries as British fish and chips and served any old day of the week.

    In my search for the best batter, I came up with this recipe. It is thin and crisps nicely when fried, but doesn’t overpower the actual fish flavor. It defeats the purpose to taste nothing but batter but no fish.

    Fish and Chips

    British fish and chips are typically made with cod or haddock. However, you can use many other different types of white fish in your fish fry, like plaice, halibut, or flounder.

    I prefer using cod fillets with this fish fry batter.

    angle view of fried fish with french fries

    Traditionally, fish and chips are served with newspaper. This is because newspaper was cheaper than buying any other container or plastic and also absorbed extra oil from frying.

    While today, British fish and chips are usually served with a layer of white paper underneath the newspaper, many places still serve fish and chips in a newspaper cone.

    Best Fish for Frying

    As mentioned above, there are several kinds of fish you can fry. Much will depend on your geographic location and what you can locate. Frozen fish is fine as long as it is has been fully thawed ahead of time.

    fresh pieces of cod filet

    Regardless of type, smaller pieces are easier to handle and make sure it is dabbed dry with a paper towel before battering.

    • Cod- any variety
    • Tilapia- thicker fillets
    • Catfish- thicker fillets
    • Perch
    • Whitefish
    • Rockfish
    • Wall-Eye
    • Local Fish Options

    Ingredients

    The ingredients list is pretty easy and standard. Any of the seasonings can be omitted or increased based on preference and availability. The only items that are essential are the fish, flour, egg, beer (or other liquid) and oil for frying.

    ingredients for fish fry batter
    • Fish– I like cod, but any white fish will do.
    • Oil for frying– canola, peanut or vegetable oil for frying.
    • Flour– both for the batter and to toss the fish before battering, which helps to hold the better on while frying.
    • Seasonings- garlic powder, paprika, salt and pepper
    • Baking soda– helps it get crispy and a little puffy.
    • Egg- Binds and creates structure.
    • Beer- Light beer is best. Non-alcoholic substitutes include apple juice, water and chicken stock. As long as you use the same volume and it is liquid, you are good.

    How to Make Beer Battered Fish

    Making the batter is easy. Simply mix together all dry ingredients and then add whisked egg and beer until just combined. Do not over mix. Allow the batter to sit for a few minutes to rest. You can even refrigerate it while resting.

    how to make beer battered fish

    After making the batter, fish are gently floured before battering. This helps the batter stick and no slide off while frying.

    Serve this beer battered fish with fries and tartar sauce (or cocktail sauce).

    Frying

    While you can make fish fry recipes in a stove top pan, I do highly recommend using an actual fryer. The most important reason for this is that it’s safer – it’s far too easy for hot oil to splash everywhere in a regular frying pan.

    overhead of fried fish platter with fries

    The second reason is that a fryer offers better temperature control, which is essential in making sure the fish fry batter gets nice and crispy while the fish gets properly cooked.

    Also, make sure you use a neutral oil with a high smoke point, like vegetable, canola or peanut oil.

    Make Ahead & Freezing

    Fried fish is best served immediately after cooking, while still warm and crispy. It is best reheated in the oven on low heat. I do not recommend freezing this dish.

    fish fry batter for pinterest

    More fish recipes:

    Grilled Red Snapper
    Close up of grilled red snapped on a plate
    Grilled Red Snapper- how to prepare and grill whole fish with fresh herbs and lemon, Mediterranean style fish at home! You won’t believe how easy it is to make your own whole fish!
    Ranch Salmon
    A plate of salmon with rice
    Looking for an simple weeknight meal with minimal ingredients? This easy Ranch Salmon is it!
    Voodoo Shrimp Creole
    Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal. #voodooshrimp #shrimpcreole www.savoryexperiments.com
    Voodoo Shrimp Creole is a tomato-based dish using shrimp and beer to make a sweet and spicy broth. Serve over rice or grits for a full meal. 

    Tools for making Fish Fry:

    Mixing Bowls– make sure to check out my article on Using the Right Mixing Bowl, you’d be surprised how many people aren’t!

    Electric Deep Fryer – I used to think I was fine pan frying. Then I got a fryer and it made my fried foods SO much more delicious!

    close up of fish fry

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    overhead of fish fry batter
    Print Recipe
    5 from 6 votes

    Fish Fry Batter

    This beer batter fried fish uses light beer and a few basic ingredients to create the best fish fry batter for British fish and chips. Yum!
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Main Dish
    Cuisine: American
    Keyword: beer battered fish, fish and chips, fish fry, fried fish
    Servings: 4
    Calories: 401kcal
    Author: Jessica Formicola

    Ingredients

    Instructions

    • Heat oil in a deep fryer to 365 degrees. If you don't have a deep fryer, you can heat oil in a large dutch oven or cast iron skillet, use a candy thermometer to measure.
    • Rinse fish and pat dry. Leave whole or cut into smaller pieces.
    • Combine 1 cup flour, garlic powder, paprika, fine sea salt, baking soda, ground pepper in a shallow dish, stirring to combine. Stir egg into dry ingredients.
    • Gradually mix light beer until a thin batter is formed.
      adding beer to batter
    • Toss filets in 1/2 cup flour and tap off excess, this helps the batter stick.
    • Dip fish fillets into the batter and immediately drop into hot oil. Work in batches so you don't crowd the pan.
    • Turn once to ensure all sides are lightly brown and crispy, approximately 3-4 minutes for each batch, although this will be dependant on the thickness of your filets as well.
    • Transfer to a wire rack on a baking sheet to drain. Set into a hot oven to keep warm until the rest are completed.
    • Serve with cocktail or tartar sauce.
    • If you've tried this recipe, make sure to come back and let us know how you liked it in the comments or ratings.

    Notes

    Adapted from food.com . 

    Nutrition

    Calories: 401kcal | Carbohydrates: 28g | Protein: 35g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 1276mg | Potassium: 846mg | Fiber: 1g | Vitamin A: 990IU | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 2.9mg
    overhead of fish fry batter

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