Crispy Beer Battered Fish

This beer battered fish is made delightfully light and crispy with the use of a light-colored beer and baking powder. Moist, tender cod on the inside with crispy, crunchy, batter on the outside!

Beer Battered Fish in a basket with a beer in the background.

Why You’ll Love This

Beer battered fish is easier to make at home than you think. Stay in, make your own, and save some money.  What could be better than that?

No need to settle for frozen pre-battered fish filets!

Some of our other favorite seafood recipes to make are Shrimp Tacos with Cilantro Slaw, Shrimp Po Boy, Shrimp Piccata, and Crispy Bang Bang Shrimp.

Ingredients Needed

  • White fish – Such as cod, tilapia, or halibut. Choose a fish that has an ocean-like smell, if it smells fishy it’s old and you don’t want to use old fish.
  • All-purpose flour, baking powder, and light-colored beer – These create a nice puffy, crispy beer batter. Cold beer is best.
  • All-purpose flour, garlic powder, cayenne pepper, salt, and black pepper. – These are the dry ingredients for the seasoned dredge and seasoning of the fish for the best flavor.
  • Vegetable oil – Peanut oil or canola oil for frying can also be used.

How to Make Crispy Beer Battered Fish

In a large bowl whisk together the flour, baking powder, and beer until smooth thin batter forms. It should be thinner than a pancake batter but slightly thicker than a crepe batter.

Loosely cover with plastic wrap and let stand at room temperature for at least 30 minutes.

Beer Battered Fish - cod pieces on butcher paper

Cut the fish into long strips about 6 inches.  Pat the fish dry with paper towels.

Heat your oil to 375 degrees. Prepare a baking sheet with paper bags or paper towels, place a wire rack on the towels, and set it aside.

Mix together in a small bowl, the garlic powder, cayenne, salt, and pepper. Season the fish fillets on both sides, reserving half the seasoning mix for the dredging flour mixture.

Beer Battered Fish - cod pieces, flour mixture, and wet batter on a pice of butcher paper

In a shallow dish whisk together the reserved seasoning mix and 1 cup of flour.

Working with one piece of fish at a time, dip the fish into the seasoned flour, and coat evenly on both sides. Then dip the fish into the beer batter, completely dunking it until it is fully submerged. Drain the excess batter and carefully drop the battered fish into the hot oil.

In batches cook the fish for about 4 to 6 minutes on the first side, turn it over, and cook for another 2 to 3 minutes, until golden brown.  It depends on the thickness of the strips.  Some of mine were thinner and cooked more quicker than others.

Place on the prepared pan while frying the remaining fish. Season with salt if desired.

Beer Battered Fish in a butcher paper lined basket, with tarter sauce and lemon wedges

Frying fish does not need to be intimidating. This recipe lends perfect crispy and fluffy battered fish right in your own kitchen!

What to Serve with Fried Fish

This fish is so tasty you only need to garnish it with lemon wedges, malt vinegar, or tartar sauce.

Or serve with french fries for Fish and chips.

Yes, this is a great recipe for fish and chips, or try our favorite Jalapeno Hushpuppies.

Try making this fish into fish tacos with tortillas and a cilantro slaw!


  • Plan ahead, it’s best to make the batter at least 30 minutes before dipping the fish. The resting time allows the carbonation in the cold beer to activate the baking powder for a lighter, crispier batter.
  • You can make the batter up to 24 hours ahead of time and store it in an airtight container in the refrigerator.
  • Oil Temperature – When deep frying if the oil is not hot enough, the coating will absorb too much grease and become soggy. If the oil is too hot, it will cook the coating too fast leaving the fish underdone.
  • Don’t overcrowd the pan or deep fryer. Cook just a few pieces at a time to avoid dropping the temperature of the oil.
  • Fish is done when the internal temperature reaches 145 degrees F.
  • Heat the oven to about 250 degrees F while you are frying. Place the cooked and drained pieces in the oven to stay warm
  • Drain the fish on a wire rack. This will keep the crispy coating from becoming soggy.


What type of fish should I use?

Cod is the best to use for its light, flaky texture. You can also use tilapia, haddock, grouper, or halibut.

What type of beer should I use?

Choose a light-colored beer. We like to use a pale ale or IPA. A Mexican lager such as Modelo or Tecate is also a good choice. The carbonation and yeast are part of what help make the batter light, puffy, and crispy.

Storage and Reheating

This fish is best eaten fresh but if you have leftovers you would like to save place them in an airtight container and refrigerate them for up to 2 days. To reheat, place the fish on a wire rack on a baking sheet and warm them in a 350-degree F oven for about 10-15 minutes.

More Fish Recipes

Are you on Pinterest? Click the button below to add this recipe to one of your boards!
Beer Battered Fish in a basket with a beer in the background.

Crispy Beer Battered Fish Recipe

Crispy, light, and moist beer battered fish.
4.75 from 16 votes
Print Pin Rate
Course: Dinner, Entree, Fish, Main Course
Cuisine: American, English
Keyword: battered, beer, crispy, fish, flaky
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 4
Calories: 523kcal
Author: Don’t Sweat The Recipe


Wet Batter

  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 12 oz Any light-colored beer (1 bottle)

Seasoning Mix for flour dredge

  • 1 teaspoon Salt
  • 1 teaspoon Freshly cracked black pepper
  • 1 teaspoon Garlic powder
  • ½ teaspoon Cayenne pepper
  • 1 cup All-purpose flour (this is for dredging)
  • pounds Fresh cod fillets, cut into long strips (6 inches long)
  • Canola or vegetable oil, for frying
  • Lemon wedges and/or malt vinegar ((for drizzling on the fish)) (for drizzling on the fish)


  • In a large bowl whisk together the flour, baking powder, and beer until smooth thin batter forms. It should be thinner than a pancake batter but slightly thicker than a crepe batter. Loosely cover with plastic wrap and let stand at room temperature for at least 30 minutes.
    2 cups All-purpose flour, 1 teaspoon Baking powder, 12 oz Any light-colored beer
  • Cut the cod fillets into (6-inch) strips. Pat the fish with a paper towel to make sure it is completely dry.
  • Mix together in a small bowl, the salt, pepper, garlic powder and cayenne.
    1 teaspoon Salt, 1 teaspoon Freshly cracked black pepper, 1 teaspoon Garlic powder, ½ teaspoon Cayenne pepper
  • Season both sides of the cod with some of the seasoning mix. Reserve half of the seasonings for the dredging flour.
    1½ pounds Fresh cod fillets, cut into long strips (6 inches long)
  • In a shallow dish (a pie plate works perfectly), pour the 1 cup of all-purpose flour and the reserved seasoning mix, whisk or stir to combine. (This step makes the beer batter adhere to the fish.)
    1 cup All-purpose flour
  • In a large pot, dutch oven or deep fryer, heat oil to 375°. Fill up the pot halfway with oil. Once the oil is heated to 375 degrees, you are ready to fry the fish.
    Canola or vegetable oil, for frying
  • Working with one strip at a time, dip the fish into the seasoned flour, coat evenly on both sides. Then dip the fish into the beer batter, completely dunking it until it is fully submerged. Drain excess batter and then carefully drop the battered fish into the oil. Don’t overcrowd the pot, work in batches. Fry for 4 to 6 minutes on the first side. Flip it over and continue to cook for another 2 to 3 minutes on the second side. Only flip the fish once. Remove from the oil and drain on paper towels. Transfer to a cooling rack placed on top of a baking sheet. Repeat with remaining fish. (To keep the fish warm and crispy until ready to eat, place the baking sheet in a 200°F oven.)
  • Serve warm with lemon wedges, malt vinegar, and tartar sauce.
    Lemon wedges and/or malt vinegar ((for drizzling on the fish))


Use any light-colored beer you enjoy drinking.
Fresh cod is best but you can also use tilapia, halibut, haddock, or grouper.
Be sure to not overcrowd the pan when frying you want to keep the oil temperature at 375 degrees F.


Calories: 523kcal | Carbohydrates: 76g | Protein: 41g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 680mg | Potassium: 936mg | Fiber: 3g | Sugar: 1g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 5mg

Share With Your Friends And Family!


  1. I’ve made this many times and we love it!!! I have a question though… We’re having a large group over on Saturday so I’d like to batter the fish Friday night. Do you think that’ll work?5 stars

    1. Janet, I’m so happy you dropped by to tell me you love this recipe! 🙂 Honestly, I have never pre-battered the fish and I really don’t think it will hold up well over night. 🙁

  2. I’m a total sucker for fried fish. Especially GOOD fried fish. I am definitely trying this recipe. Thank you for sharing at #FoodieFriDIY5 stars

  3. Beer battered fish is SUCH a big thing around here, but I’ve never made it myself! Guess I’ll have to change it now. Looks delicious!

  4. I love beer battered fish, but have never made it at home before, this looks wonderful! Rebel IPA is a favorite at our house too 🙂 Thanks for sharing at What’d You Do This Weekend?!

  5. Thanks for linking up with us this week!

    This recipe caught my eye mainly because of my love of fish and beer. I will be featuring this on my next Peace, Love, Link-up on Friday the 8th. Feel free to stop by and share some new posts!

      1. My boyfriend said this fish was good enough to be served in a highend restaurant! The only thing I did different (totally by accident as I misread the instructions) was roll each piece of fish in the seasoning and not adding any to the dredge flour. Still turned out amazing! Definitely going in my family cookbook I’m putting together. Thank You!!!

  6. I love fish and this looks delicious! Have you ever used the batter on any other foods? I was thinking this batter would be good on shrimp too? What are your thoughts? Thank you so much for linking up with us at Funtastic Friday!

  7. Ever time i’m out and I see something like this I order it! It’s about time I try it for myself!! I love Rebel IPA…this must be delicious!

  8. I’m not a big fish person at all, but the pictures of this look awesome! It makes me want to try it! Thanks for linking up at Friday Funday and please come back again next week!

  9. This Beer Battered Fish looks amazing!! I am featuring it tomorrow!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again tomorrow!! Pinned!!

  10. Oh my goodness gracious, this looks divine!!!! I especially your food-tography 🙂 totally pinning, have a great day! xo5 stars

  11. I’m going to have to give this a try – I’m from the West Coast and they just don’t make beer battered fish quite the same on the East Coast. It seems like forever since I’ve had really tasty, perfectly crunchy fish and chips! I can’t wait! Thanks so much for linking up at the You Link It, We Make it Party and congratulations on your feature!

  12. This sounds absolutely delicious. Be great for a weekend get together with friends and a few drinks too lol 🙂 Thanks for linking up to Share With Me #sharewithme5 stars

  13. This looked so good that I made it – and it turned out fantastic! My first try and deep frying. I’ll be featuring this tomorrow at You Link It, We Make It! Thanks so much!

    1. Oh April, I’m so glad you tried it!!! I’m not a huge fan of deep frying either. I like the food just not the smell in my house! 🙂

  14. I think I drooled while looking at this. I haven’t had lunch and now I’m craving fish, haha. This look awesome! Thanks for linking up with Delicious Dishes Recipe Party!

  15. My Dad would go crazy for your crispy Beer Battered Fish, actually anyone would! Congratulations, it’s one of my #FavoritePosts from last week’s #CreativeMuster Party and will be featured tonight at 6pm EST! Thanks for linking it up – we can’t wait to see what you bring tonight! This post has been shared on Facebook, Google+ and Twitter for my followers to enjoy too! ~Heather5 stars

  16. Gosh this looks good! I really must give it a try, along with your coconut cupcakes. Featured at Be Inspired this morning. Thanks so much for sharing!

  17. Thanks for submitting this delicious fish recipe to the RTSTH community! It will be published later this week and will be a part of our social media sharing! Feel free to submit any recipes or tutorials you’d like shared with our readers! -Melanie|RTSTH

  18. Congratulations on being featured on Turn it Up Tuesday! These look so delicious…I really, really want some now!

  19. Those look light, fluffy and tasty. Pair them up with some french fries and a great tartar sauce and I’m in. We don’t do fish and chips often but when we do I like them just like this. The beer really makes the batter fluffy, and now you’ve made me really hungry. I’m craving fish and chips.5 stars

  20. That is delicious and crispy fish love to try it, thanks for sharing with hearth and soul blog hop. pinning and tweeting

  21. What a great recipe, perfect for our fish fry, thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen5 stars

  22. I’m so wanting fish & chips for dinner now! Pinned for later. Hope to see you again soon!

  23. thank you for sharing this yumminess at the Thursday favorite Things blog hop. Watch for your feature tomorrow

  24. We loves to make beer battered fish with fresh-caught fish. Thanks for sharing this at Turn It Up Tuesday!

  25. Yummmmmmy I’ve always wanted to trying making beer battered fish from scratch. I doubly love that you used Rebel IPA – delish! Thanks for sharing, found you at Friday Funday! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *