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Beer Batter Fish Made Great

In this video, you’ll see how to make a tremendous beer batter for frying fish. Garlic powder and paprika spice up this simple batter. The fish fries up light and crispy and beautifully golden brown. You'll also see how to avoid 'backsplash' when frying the pieces of battered cod in hot oil. Watch the video, then get Linda’s top-rated recipe for Beer Batter Fish Made Great. Serve with plenty of tartar sauce or malt vinegar.

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Comments36

  • Joan

too much bother, equal parts flour and beer makes a wonderful crispy light batter. one cup beer one cup flour, do not add anything else.

  • CEEGEE

When batter or breading anything, fish or chicken, before frying it HAS to be cooled to make coating stick, otherwise batter falls off in the pan. Refrigerate for at least an hour before frying up, Overnight even.

  • Monimar

I followed the recipe exactly and what resulted was a liquidy batter that did not stick to the fish. very disappointing and needless to say, my fish looked nothing like the picture.