Beer Battered Fish with a crispy coating and light tender fillets of fish. This lightly seasoned beer batter is easy to make and makes perfect crispy fish for fish and chips.
Beer Battered Fish is one of our favorite ways to make fish at home. Who can resist that crunchy coating and the perfect flaky fish? Not me!
We have a summer fishing/camping tradition. We always spend one weekend on Lake Roosevelt, on the Columbia River camping and fishing.
We have several families that go together. There's a core group that's always there, but we always have a few more families that are able to join us each year. This year there were a total of 15 of us.
We go for the fish - Walleye, but it's also about having a great time and hanging out with everyone.
Walleye are a tender fish and need a net in order to bring them into the boat. Otherwise they tend to fall off the hook just as you bring them out of the water.
Sometimes the fishing gets a bit slow.
Some years the fishing is better than others, but we always catch enough to have a huge fish fry back at camp.
Most years we also have enough to bring back home and stock our freezers. I use the same recipe for making beer battered fish at home as I do at camp. I also make this pan fried Walleye and a fish salad with the frozen fish.
Another great recipe that can be made with walleye or other fish is this almond crusted fish.
To make batter ahead of time
Since I'm never quite sure how much batter we will need at camp, I mix up all the dry ingredients and place in a zip top bag. I mix one batch in each bag and I usually bring 3 or 4 bags with me.
At camp you just add beer until the mixture is the right consistency. You could just mix right in the bag and have one less thing to clean up. We usually dump the dry ingredients into a big bowl since we do so many fish.
Rod is always our fish fryer at camp.
And he cooks up a ton!
At home, we use the same method - just in smaller portions. If you don't have walleye, any light white fish will work - cod, haddock, halibut and flounder are good choices.
How to make homemade beer batter
- Mix flour, salt, paprika, baking powder and corn starch together
- Add beer and mix
- Mixture should be thick, like pancake batter
- If mixture becomes too thick, add a bit more beer
- If mixture is too runny, add a bit more flour
What type of beer is best for beer batter?
You can use any type of beer for beer batter. I like to use a light pilsner type beer because I don't want a heavy tasting beer in my batter.
What should I serve with this fish?
We keep it pretty simple when eating beer battered fish. We often just have a crisp green salad or a coleslaw or even a couscous salad. Onion Rings would also be delicious with this fish.
More delicious Walleye recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you'll LOVE all the others in this category. Check out all my main dish recipes here!
Beer Battered Fish
Ingredients
Batter
- 2 cups flour
- ⅓ cup corn starch
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 Tablespoon baking powder
- 1 12 oz beer
Remaining Ingredients
- 1 -2 pounds fish fillets
- corn oil (for frying)
Instructions
- Mix dry ingredients together in a bowl. Add beer and stir. Mixture should be like pancake batter.
- Add 1 ½ -2 inches oil to pan. Heat oil to 375 degrees.
- Pat fish fillets dry with a paper towel. Dip fish, one at a time, into beer batter. Add to heated oil. Cook 3-4 pieces at a time so pan is not overcrowded.
- Cook 2-3 minutes per side. Place cooked fish on a baking sheet lined with a baking rack. Place in a preheated 250 degree oven to keep warm while remaining fish cooks.
- Repeat until all fish is cooked.
Notes
- I use Walleye fish, but any light fish will work.
- Use a light beer.
- If batter is too thick, add a bit more beer.
- If batter is too runny, add a bit more flour.
- This recipe makes a large amount of batter. There is enough to dredge all fillets and there will be extra batter leftover.
JOE SPENCE says
The best fish I ever had thank you KATHY
Kathy says
Thank you!!! 🙂
Nathalie says
This recipe should be readjusted for the beer quantity....
It should be 1 beer and a half beer. That is what worked for my batter tonight.
Kathy says
Thank you for your comment! Sometimes this recipe does take a bit more beer and could take up to 1 1/2 beers. This depends on many factors, your flour, how you measure your flour, the humidity in your area and how thick or thin you like your batter. Thanks for letting me know that it took a bit more for you. I hope you enjoyed your beer battered fish! 🙂
Patrick love says
I used 2 tsp of old bay instead of the regular salt. Came out great.
Kathy says
Hi Patrick,
Thanks so much for your comment and sharing your twist. I need to give Old Bay a try!
Thank you,
Kathy 🙂
Robert Lee Mullowney says
I added baking soda by accident, then the baking powder. Well, lets see how this works!
Kathy says
Let me know! Sometimes great recipes happen by accident! 🙂
Sharon says
Absolutely awesome recipe! We made this a few months ago and making again tonight - don't change a thing - you won't be disappointed!
Kathy says
So glad to hear, Sharon! Thanks so much for your lovely comment! 🙂
- Kathy
Essie Patterson says
I used the recipe to make deep fried spear ribs today. Great.
Kathy says
Wow! I never even heard of that before, but now I want to give that a try! Thanks for the suggestion!!! 🙂