Beer-Battered Fish

Golden and crispy on the outside with a moist, tender interior, beer-battered fish makes a delicious dinner and is a great way to introduce kids to eating fish. This recipe couldn’t be simpler: Whip up a three-ingredient batter, then add pieces of firm, mild fish like cod or haddock. Having your oil at the correct temperature takes the guesswork out of frying; a deep-fry thermometer is helpful, though you can still make this recipe without one. We keep it classic with a quick homemade tartar sauce, but this crunchy fish would be excellent served with cocktail sauce, aioli, or ketchup.

Why We Love Beer Batter

Beer batter gets its iconic crunch and delicious flavor from the addition of—you guessed it—beer. The fizzy, malty liquid contains proteins and sugars that brown beautifully in the hot oil for a golden, ultra-crisp exterior. The added carbonation, meanwhile, keeps the batter light and airy. Beer batters are similar to tempura batters in makeup but have a distinct, yeasty taste that takes anything from fish to chicken tenders to onion rings over the top.

The Best Beer for Batters

When choosing the beer for this recipe, opt for something light and crisp like a pale ale, pilsner, or lager. Avoid anything overly hoppy like IPAs or dark, robust beers like stouts and porters. If you have non-alcoholic beer on hand, you can use it here with equally good results.

Tips for Frying Fish at Home

Use a large pot: A large, heavy pot is your friend for this recipe (and others that require deep frying). Having plenty of headspace at the top will ensure the oil doesn't bubble up and over the sides, while a heavy material—think enameled cast-iron or stainless steel—will help maintain a consistent temperature.

Add enough oil: Use enough oil to cover the fish by a couple of inches while it's frying. That way, you won't have to worry about turning the pieces as they cook. We call for eight cups here, but depending on the size of your pot, you may need to use more or less—just be sure not to fill it more than halfway.

Keep tabs on your temp: Proper deep-frying depends on proper oil temperature. Too low and you'll risk ending up with a greasy, soggy result. Too high and the exterior will brown and crisp up before the fish has time to cook through. While not essential, a deep-fry thermometer will take the guesswork out of temperature monitoring; you can also check it periodically with an instant-read thermometer. (Don't have either handy? See the tip below.)

Work in batches: We suggest frying the fish in batches for two reasons: First, you won't have to worry about crowding the oil, which can cause the pieces of fish to clump together. Second, adding less fish at a time will keep the oil temperature from dropping too much.