Poor Man's Beer Batter Fish Recipe - Allrecipes.com
Poor Man's Beer Batter Fish Recipe
  • READY IN 9 mins

Poor Man's Beer Batter Fish

Recipe by  

"This is a SUPER EASY AND FAST not to mention CHEAP and NO MESS way to make a beer batter for your fresh fish while camping. Using only beer, your freshly caught fish, some oil for your skillet, and shake and pour buttermilk pancake mix containers found in your local supermarket. Great for camping!"

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Original recipe makes 8 servings Change Servings
  • PREP

    4 mins
  • COOK

    5 mins

    9 mins


  1. Heat oil in a large skillet over medium heat.
  2. Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done.
  3. Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.
  4. Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2005

This is good for veggies, peppers, eggplant, mushrooms, squash, fish, shrimp, chicken, onion rings, and dill pickle chunks. Similar to an old Bisquick recipe. First, before you fry anything, make sure your oil has a high smoke point (peanut or canola) so it doesn't burn too quickly. Second, heat your oil plenty hot, because if it is too cold, your food will be heavy and greasy. A bit of batter should float and sizzle in there at the right temperature without burning up. Third, wash and pat your food dry and dust it with some dry pancake mix before dredging it in the wet batter to make it stick well. Fourth, use the best beer you can afford and two tablespoons of a salty seasoning like cajun or Old Bay for flavor. Fifth, don't crowd your food, fry in multiple batches if necessary, and fry in hot oil until the food floats to the top and stays there.

Most Helpful Critical Review
Apr 23, 2005

If it sticks and soaks up the oil you probably cooked it in COLD oil....and probably didn't have enough....:>( you fry at ....375 degrees !!!! this recipe works just great !!

Dec 30, 2005

I have been using a similar recipe for years and it is great for making onion rings too! My recipe calls for a dash of hot sauce and a few sprinkles of Old Bay seasoning added to the container. Very good.

Aug 09, 2007

I wouldn't call it quick; battering the fish can be a little time consuming. Won't deny that is indeed tasty though, and easy for the most part! Will definitely be making this again.

Oct 21, 2009

I used tilapia as I am not a trout fan/it was a hit at home. My version was a 5 for us....I gave the version "as is" a 4 because it is a bit bland and I did make some minor changes. I added 1 tsp of baking powder and 1 TB of lemon juice....I do the same thing to the pancake batter at home for pancakes because it makes it lighter/fluffier...just a personal preferance.....so since I make my pancakes that way I did the same with a pancake based recipe. The thing that was more of an issue is this batter is a great base but totally lacks seasoning. I added 1/4 tsp each of salt, pepper, paprika, garlic and Cajun seasoning. To the person that it came out oily: sounds like your oil was not hot enough.

Sep 14, 2007

it was like eating fishy old beer tasting pancakes!

Jun 25, 2011

For poor man...this is great. The cost of the fish is not so great. But where I'm at I didn't have acccess to fresh, but it was frozen. Plus my grocer did not have trout. SO I purchased an arrange for fish selections to try & see what worked & tasted best with what was offered.. I purchased Cod, Tilapia, Perch & Flounder filets. Each had done rather well but there were some drawbacks.. While they were all good with the batter. The longer the batter sits as your dipping and frying the less the batter tends to be nice and thick. The Cod was the 1st to dunk into the batter & it puffed and golden really well & was a favorite. Totally delish, but the batter in the beginning has a slight sweetness to. But with the rest of the fish, that disappeared. Note: did use buttermilk brand. The perch had the skin on & that made my fish curl in the frying process & batter wasn't thick but rather thin. The Tilapia, I cut down the center & fried. It was also a favorite, the batter on the Tilapia was really nice & stayed well coated. The Flounder was delish as well & did the same thing as the Perch. It thinned. But as I realize in the process. The reason is because Perch & Flounder are moister & holds more liquids there for the water was sweating out threw the batter making it thinner. But it still worked. Using the cod & tilapia was quite nice. This is a quick and easy recipe. Will make again. I used wheat beer, will try a malt one next time.

Jun 05, 2007

Very good and fast recipe. I even try it on pork steaks, GREAT!


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 336 mg
  • 13%

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

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