My husband makes a few fishing trips each year to Lake Erie to fish for Walleye and Perch. Fresh fish doesn’t last long in our house. Walleye is a thick, meaty fish and perfect for frying. I make a beer batter that coats the fish with a light crispy crust. It is best served with salty fries and creamy coleslaw. Beer Battered Fish is a real treat on Friday night or any day of the week!
Cod is a traditional fish used in this recipe and it is easy to find in many seafood markets. We always have Walleye in the freezer to use, so that is my first choice…and it is so tasty. Cut the fish into 2-inch by 5-inch pieces before dipping and frying.
To make the batter, gather your ingredients on the counter and mix everything in one bowl. It only takes a few minutes and the beer should be cold when adding it to the flour mixture. It will create bubbles in the batter that makes the crust lighter and very crispy. This is a great alternative to fish breaded with flour and bread crumbs.
What type of beer should I use to make Beer Battered Fish?
A beer that is lighter in color and taste will work the best. A dark beer can give the batter a bitter taste and may overpower the taste of the fish. This, of course, is a personal preference. But I’ve always had good luck with a beer that is a bit more blonde.
Beer Battered Fish
Ingredients:
- 2 pounds of Walleye or Cod (Use a substantial fish that holds up well to the batter.)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1 teaspoon smoked paprika
- 8 ounces beer
- 1 egg, lightly beaten
- canola oil for frying
How to make Beer Battered Fish?
- Cut fish fillets into 2-inch by 5-inch pieces. They are easier to dip and fry at this size. Pat them dry with a paper towel.
- Add the flour and spices to a medium bowl and stir to combine. Add the beer and egg and mix until incorporated.
- Add one inch of canola oil to a large skillet over medium heat. Oil should be about 360 degrees for best results. Test it by dropping a bit of batter in the pan. It should sizzle and fry when dropped in the skillet.
- Dip each piece of fish in the batter and drag it from side to side until it is coated with batter. Lift the fish and allow excess batter to drip off.
- Carefully lay fish in the hot oil and cook until golden brown, about 4 minutes. Turn the fish and cook on the other side for another 4 minutes. Repeat with all pieces of fish. Don’t put more than 4 or 5 pieces of fish in the skillet at once.
- Remove the fish from the oil and place it on a platter lined with paper towels. Allow it to cool slightly and serve with your favorite side dishes.
Tartar sauce is the perfect creamy condiment for this crispy fish. Check out the recipe card below for my Quick and Easy Tartar Sauce. Lemon wedges are also a bright addition to this plate of iconic pub food.
For more fish recipes, check out these favorites, including Corn Chip Crusted Catfish and Herb Crusted Grilled Grouper. You can never go wrong with a delicious fish dinner.
Beer Battered Fish
Equipment
- 1 large skillet for frying or a deep fryer
Ingredients
- 2 pounds of Walleye or Cod Use a substantial fish that holds up well to the batter.
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1 teaspoon smoked paprika
- 8 ounces beer
- 1 egg lightly beaten
- canola oil for frying
Instructions
- Cut fish fillets into 2-inch by 5-inch pieces. They are easier to dip and fry at this size. Pat them dry with a paper towel.
- Add the flour and spices to a medium bowl and stir to combine. Add the beer and egg and mix until incorporated.
- Add one inch of canola oil to a large skillet over medium heat. Oil should be about 360 degrees for best results. Test it by dropping a bit of batter in the pan. It should sizzle and fry when dropped in the skillet.
- Dip each piece of fish in the batter and drag it from side to side until it is coated with batter. Lift the fish and allow excess batter to drip off.
- Carefully lay fish in the hot oil and cook until golden brown, about 4 minutes. Turn the fish and cook on the other side for another 4 minutes. Repeat with all pieces of fish. Don't put more than 4 or 5 pieces of fish in the skillet at once.
- Remove the fish from the oil and place it on a platter lined with paper towels. Allow it to cool slightly and serve with your favorite side dishes.
Notes
- 1 cup mayonnaise
- 3 tablespoons sweet relish
- 1/2 teaspoon salt
- 1 teaspoon fresh lemon juice