Beer isn’t just for drinking! Add it to this flavorful batter and it creates a light, fluffy tempura-like batter that tastes just like the Fish n’ Chips from your favorite pub.
If you’ve never made beer-battered fish at home, you’re going to love how foolproof this seemingly tricky cooking method is. Though it seems like it would take a magic mix of practice, patience and long-lost ingredients, this basic recipe is really as easy as melted some hot oil in an extra-deep Good Cook Smart Choice 7 7/8″ Fry Pan, mixing up the batter, dipping the fish and cooking it until golden brown. Flip with a pair of Good Cook 10-inch Deluxe Metal Tongs, and you’ll have a piping hot, pub-inspired dinner on the table in less time than it takes to get in the car and drive to your favorite bar.
Perfect for a quick weeknight meal, you can use any kind of white fish for this recipe, but we recommend tilapia or cod for their mild flavor and budget-friendly price!
Beer Battered Fish
Crispy and light, this classic beer-battered fish will have you feeling like you just hit a London pub for dinner.
- 1-1/2 cup Flour
- 1 tsp Baking powder
- 1 tsp Onion salt
- 1/2 tsp garlic salt
- 1 tsp Paprika
- 1/2 tsp fresh-ground pepper
- 1-1/2 cup Beer
- 4 Tilapia or cod filets, cut into 1” wide slices
- 2-3 cups Canola oil for frying
1. Tools Needed: Good Cook Deep Saute Pan In a large bowl, whisk together flour, baking powder, onion salt, garlic salt, paprika, and pepper. Whisk in beer. Allow mixture to sit for 10 minutes. Pat fish completely dry with a paper towel. Heat oil in a large Good Cook skillet over medium-high heat. Coat fish pieces with the beer batter. Transfer immediately to the hot oil and fry on both sides until golden brown, about 2-3 minutes on the first side, and about 1-2 minutes on the second. Remove and use a fork to cut into the first piece to ensure the fish is cooked all the way through. Cook remaining fish, turning the heat down slightly if the fish is raw at all inside. Transfer cooked fish to a plate lined with paper towels. Allow oil to drain, then serve immediately with lemon slices and tartar sauce, or a bit of malt vinegar.