Beer Batter for Fish Recipe -
Beer Batter for Fish Recipe
  • READY IN 15 mins

Beer Batter for Fish

Recipe by  

"Basic beer batter, good for almost any white fleshed fish."

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Ingredients Edit and Save

Original recipe makes 2 to 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  1. In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
  2. In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
  3. In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
  4. Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2003

Execellent recipe! I didn't have pastry flour so used all purpose with extra cornstarch. It was just a bit on the thick side so I added a little more milk. Easy to whip up, the batter was smooth and the fish looked like something you would get in a fish house. Beautiful and golden on the outside and moist and flakey on the inside. A real keeper.

Most Helpful Critical Review
Mar 18, 2008

The batter had great flavor. There was just way too much for two pounds of cod. Make sure that the batter is on the thinner side. The first few pieces I fried were a little doughy but I added more beer and they came out great. We even made onion rings and my husband loved them. The only problem is that the batter gets really soggy fast! Any ideas on this problem? Next time I'll add less flour.

Mar 24, 2007

The crust came out delicate and almost greaseless, which is nice since I am not a big fan of deep fried items. However my sweetie is, which is what provoked me to try this recipe. The only thing that didn't work. . . I ran out fish before I ran out of batter. However, I sliced up an onion and had onion rings. Fabulous! I couldn't stop eating them.

Dec 18, 2007

We really liked this. I halved the recipe, used Sam Adams Summer Ale, and added both Old Bay and Blackened Seasoning. The batter fried up crispy and light. Will make again!

May 10, 2003

It is great!Ive always cooked Fish and Chips with just breaded crumbs but now I cook it like they serve in restaurants ... so deliciously yummy! It looks fantastic and the batter is smooth. Two thumbs up!

Jul 23, 2003

Excellent Wilma! I didn't change a thing, just needed to add a little more beer as it was quite thick. The batter stuck to the fish beautifully and really poofed up once deep fried. Thanks!

Jan 25, 2007

Good start. Used heavy dark beer and about half the baking powder so not so puffy. Also cut recipe in 1/2 for 1+ pound of Talapia with plenty left over. Good Luck!

May 10, 2003

This was really good. I suggest you only make half unless you are frying a lot of fish. Also add extra beer to make the batter a little thinner. My husband could not believe that he was eating homemade battered fish, he said it tasted just like restaurant quality. I will definately make this again. It was a nice change from our usual breaded baked fish.


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  • Calories
  • 772 kcal
  • 39%
  • Carbohydrates
  • 74.8 g
  • 24%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 41.5 g
  • 64%
  • Fiber
  • 10.9 g
  • 44%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 492 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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