Beer Batter Fish Made Great
Featured in Allrecipes Magazine

Beer Batter Fish Made Great

415
Linda Olar 0

"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!"

Ingredients 30 m {{adjustedServings}} servings 447 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 675 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
  2. 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.
  3. 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.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 415

  1. 534 Ratings

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KadyKat
3/21/2011

Hey people - this recipe would be "great" if you just take a moment to read my suggestion. About 30 years ago, I came across an article in a magazine that had interviewed the owner of a very successful restaurant. Since he was retiring from his business, he was in a generous mood, and decided to share his secrets! (Great guy - wish I had met him!) Anyway, all you have to do to ensure a great beer batter is to do the following: add one can or bottle of beer (12 fluid ounces) to 12 ounces of flour (do the math yourself this morning, please, as I'm kinda tired from work!). Basically, the batter is just a 1:1 ratio of beer to all-purpose flour. Therefore, you can make any amount of batter you choose to - 2 cups beer, to 2 cups flour, and so on. THEN, with a whisk, mix those 2 ingredients well. Cover with a tea towel, and leave it alone! Let it sit for 3 hours, and you're ready to do anything! (A chemical reaction occurs between the beer and the flour during that time period.) Get out your seasoned fish filets, dip it in this mixture, then drop one at a time into hot oil. Don't crowd the cooking vessel, and turn only once, as the author of this recipe suggests! Drain on paper towels, serve hot! If you're feeding a crowd, and want to keep the fish warm while you're cooking the rest, place fried filets in a slow oven (200 degrees F) while you're frying up the rest. This batter also makes the best onion rings!! (The man who shared this recipe owned a steak house.) Enjoy! ~ Lauren

JANIS1
6/17/2005

Great! I was having a problem with it being greasy although I drained it on paper bags. Then I switched to 2 egg whites instead of a whole egg and it solved the problem - found out from tv that egg yolks hold the oil.

AKSWIMMER
3/15/2004

This recipe is just like you would find at a restaurant. For anyone that has a problem with the beer batter not sticking to the fish, I have a simple trick. Set out a bowl with about a cup of flour, and before you dip the fish in the beer batter, coat the fish in flour. Also- to keep them crispy, make sure to drain the excess oil on a paper bag after frying. You shouldn't have any problems after that! Great recipe!