Almost any white bodied fish will taste well with a basic beer batter.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 2 to 4 servings |
Ingredients
- 3 eggs
- ¾ cup beer
- 1 ½ cups milk
- 4 cups pastry flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons cornstarch
- salt to taste
- ground black pepper to taste
- 1 ⁄ 16 teaspoon garlic powder
- 1 ½ pounds cod fillets
- 2 quarts vegetable oil for frying
Instructions
- In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
- In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
- In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
- Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
- 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.
Nutrition Facts
| Calories | 772 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 11 g |
| Protein | 29 g |
| Saturated Fat | 7 g |
| Sodium | 492 mg |
| Sugars | 4 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
it’s my go to for fish, shrimp, and fried veggies. My family loves it ! Wish I had this recipe years ago when I was first trying to find a beer batter. The recipe does make a lot of batter-way too much for 1 1/2 pounds of fish so cut it in half (at least).
This recipe is simple and goes quite well with different types of fish. To date, I have used it on tilapia, whiting, and even shrimp. Paired well with some homemade tartar sauce.
So good! Also used it for a blooming onion. All the salt and extra beer
This recipe worked perfectly!
Delicious! The batter was perfect for an airy fish batter like you often get in restaurants. I followed the recipe exactly as it is, adding more salt than it seems like you should. Yes the batter is a tad thick but let some of it drip off back into the bowl before putting it in the oil. Using a thermometer for the oil is important so the batter turns out right.
Best batter recipe ever! I reduced the batter a bit because I don’t like it so thick, and it made way too much batter for my fish, but I’m not complaining since it’s a good excuse to make it again tomorrow!
loved it! reminded me of when I was a kid and they made beer batter, it was a bit thick so I added more beer! will b making it again but will make less I had way to much for the fish I was making. yummy
This Batter also works great for Fried Okra,let them soak in a Zip lock bag for a couple hours.
My son and I tried this recipe with some crappie and it turned out great, better than what you get in the store. We did add a few things to the mix like Cayanne pepper. Thanks for the recipe
A friend gave us some fresh cod so I made it using this recipe. I didn’t have pastry flour so used a.p., also cut the recipe in half. The batter was very thick so added more milk and beer. Fried the fish in my cast iron skillet. Overall really delicious!
Absolutely wonderful! Definitely on the “Make again” list.
Excellent batter- I will add more salt and garlic powder. I didn’t use baking powder, because I prefer a batter that isn’t cake like.
Be sure to add enough salt to the batter. Finger taste is. Cayenne pepper can be used instead of pepper.
I made this for supper tonight. It made a lot of batter! The fish I used was cod and it was in chunks rather than fillets. Maybe that played a part. The batter was soft and tasteless after cooking; even soggy. I deep fried the fish for a total of 10 minutes but it wasn’t done.
I was only cooking two fish fillets so I cut the recipe to ? but otherwise followed it exactly, using AP flour. The batter was very thick but cooked up wonderfully. Next time I’ll probably add more garlic powder and maybe a little red pepper. Will definitely make this my go to fish batter recipe!
Enjoyed the batter and it was more flavorful than I thought! I didn’t use salt or pepper and it still came out good. I’m not sure if the batter was supposed to be super thick and someone difficult to coat but that the only reason I took 1 star off. I may try one more egg or a little milk the next time I make it!
Batter didn’t want to stick to fillets, would coat with flour before battering next time. Will definitely be making this again. Delish!
Batter was thick and tasted like funnel cake minus the powdered sugar. Added extra beer but still too think. Will not make again. Looking for a lighter, crispier batter.
I made this the other day, and I was quite impressed with this recipe, not doughy the fish came up light and airy. I will use this for all my deep frying batter.
Really really good but I think the measurements need some adjusting, the batter was enough for about 2½ lbs of fish in my case! It can also safely take some more garlic (depending on your taste, of course). I used regular beer, next time I may try one with more body/flavor.
As others have said, the proportions are way off – I could have battered 6 lbs of fish with all that batter. Such a waste! I did as another reviewer recommended and batter fried some onion rings, but overall the recipe was bland and very thick. This was my first beer batter recipe that I tried so I’m going to keep looking…