With nearly a million page views and over 340 five-star reviews, this Beer Battered Fish recipe is a proven favorite. This contest-winning recipe is perfect anytime when you want a light and crispy batter for your favorite fish.
Crispy beer battered fish
With just a handful of ingredients and 5 simple steps, this recipe will make you the star of your kitchen. Find out why people keep coming back to this recipe again and again.
This Beer Battered Fish is a go-to at our annual camping fish fry and a staple at home when we crave delicious fish and chips or fish tacos. The combination of a lightly seasoned batter and the perfect fry creates a delightful crunch that keeps everyone coming back for more.
Whether you're a seasoned cook or a beginner, this Beer Battered Fish recipe is easy to follow and yields consistently delicious results.
This is my new favorite beer batter recipe! The coating was perfect, crisp and delicious. I've tried quite a few others and this is the best so far! ~ Jim
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 tender fish and need a net in order to be brought 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 frozen fish.
Another great recipe that can be made with walleye or other fish is this almond crusted 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.
Beer Batter Fish ingredients
- Fish - Use a light flaky mild fish like Walleye, cod, halibut or tilapia.
- Flour - Use regular all-purpose flour.
- Cornstarch - Cornstarch helps make the batter light and crisp. It’s key to making this beer batter.
- Seasoning - The seasoning is simple; just salt and paprika.
- Baking Powder - Used to help give the batter a bit of rise while it’s cooking. It also helps add to the lightness and crispness of the batter.
- Beer - Any type of beer can be used, but usually a lighter-flavored beer is better. We use a very light pilsner like Bud Light, Pabst Blue Ribbon or Kokanee. The beer adds flavor and helps activate the baking powder making the batter very light.
- Oil for Frying - Look for a mild flavored oil that is good for frying. Some options include canola, vegetable or peanut oil.
How to make Beer Battered Fish
- Mix flour, salt, paprika, baking powder and cornstarch 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
If you're looking for a gluten-free version of fish and chips, try this recipe for gluten-free fish and chips.
Making Beer Batter for Fish 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 it 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.
Serving suggestions
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.
Beer Batter for Fish FAQs
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.
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
Equipment
- Measuring Cups
- Measuring Spoons
- Fry Thermometer
Ingredients
Batter
- 2 cups flour
- ⅓ cup cornstarch
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 Tablespoon baking powder
- 1 - 1½ can beer (12 ounce)
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 the same consistency like pancake batter.2 cups flour, ⅓ cup cornstarch, 2 teaspoons salt, 1 teaspoon paprika, 1 Tablespoon baking powder, 1 - 1½ can beer
- Add 1 ½ -2 inches oil to pan. Heat oil to 375 degrees.corn oil
- 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.1 -2 pounds fish fillets
- Cook 2-3 minutes per side. Place cooked fish on a baking sheet lined with a baking rack. Place in a preheated 250°F 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.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Connie says
I tried this recipe and several others. I have to alter them because I have Celiac Disease and need to use flours that are gluten free. I used a can of diet soda instead of the beer.
I used a 1:1 GF flour for the batter and the fish was cod.
Great recipe.
Kathy says
Hi Connie,
Thank you so much for your comment. I'm glad you found a way to make this work for you. Thanks for sharing what you used - I'm sure there are others that cannot have gluten as well so it's good to know what works.
Kathy 🙂
Tawn says
This recipe is wonderful! We had 6 pounds of fresh walleye fillets. Everyone said it was the best fish they’ve ever had. Because we had 2 guests who can’t have gluten I used Bob’s Red Mill 1 to 1 flour and Glutenberg brand beer. The results were astounding. Light, crispy coating. Absolutely perfect. Thanks for a great recipe!
Kathy says
Thanks so much! I'm glad you were able to make this gluten free and I appreciate your tips for doing so!
Kathy 🙂
kirk smith says
Hi! I was thinking when you mix the dry ingredients and not using alot of fish if you only use the amount of dry batter that you need store the rest for next time the baking powder would stay active. And just use the amount of beer you need for the amount you are using at the time. What do you think? It was wonderful i used walleye.
Kathy says
I think that should work, as long as you've mixed the dry ingredients really well together. Give it a try and let me know how it works for you!
Kathy 🙂
Mary says
Love beer batter fish . I haven’t used you recipe yet , but I think. What was said in her comments was A good idea .
Sharon S. says
I tried this for the first time tonight in my new Fry Daddy. Since I was only making one piece of Cod for just myself, I cut the recipe quite a bit and next time will cut it even more.
Not sure what I did wrong as the crispy coating got soggy very quickly. But the flavor was amazing and the fish cooked perfectly. Should I have set this on paper towel after it came out of the fryer to crisp up and absorb some of the grease??
Also, since I had a fair bit of the batter left over, could I have saved it in the fridge for a day or so?
Kathy says
Hi Sharon,
Thanks for your comment. The batter does make a lot so you were wise to cut the amount down. I don't know if the batter will still be good after sitting in the fridge. The baking powder might not be active and you might not get the same results.
As far as the crispy coating, it sounds like your temperature of the oil might be too low. You might try using an external instant read thermometer to make certain the Fry Daddy is accurate. You can place the fish on paper towels or on a baking rack when it first comes out of the fryer. But if it's soggy and greasy, that's usually a temperature that's too low.
Kathy 🙂
Robin says
Hubs went fishing and brought home walleye. Had our neighbors over and used your batter recipe. We were all raving about how yummy it was. Thanks for sharing.
Kathy says
Thank you!!! So glad everyone enjoyed! 🙂
Lorilyn says
You did it again! We were out of fish, so used this with Oysters and vegetables.
It was amazing! We had the veggies for hors d'oeuvres, then later made oyster sandwiches and fried what was left of the vegetables.
Instead of milk, we just left the onion rings in the batter mix to soften, which worked great. We had mushrooms, cauliflower and zucchini with your batter, as well. Hubby said it was the best batter we have ever used/made. Your recipe was perfectly proportioned; would not change a thing.
I still think you should have a "buy me a coffee" link or something to get paid for these amazing recipes (until your recipe book is compiled!). Tomorrow am planning on making your buttermilk biscuits and gravy.
Thanks again, for yet another outstanding recipe~
Kathy says
Thank you!!! I'm so glad this worked so well for you and I really appreciate all your compliments and support! 🙂
I love that you keep working your way through all my recipes!
Larry Young says
It was great just by your directions, Best homemade batter I ever made. Thank You!
Kathy says
Thank you!!! 🙂
Jordan says
Have you used Crappie before or do you think that would be a good fish for the recipe?
Kathy says
Hi Jordan,
I've never cooked with crappie before, but I did some quick research and it should work out just fine!
Enjoy,
Kathy 🙂
Lorraine Séguin says
That was the best I ever had in any restaurant even my husband who does eat fish had 2 helpings everyone loved it all wanted the recipe just perfect did not change a thing
Thank you for a great recipe
Kathy says
Thank you!!! I'm so glad everyone loved it and I really appreciate your comment! 🙂
Michael Deatherage says
Great recipe. I used Yuengling Lager and about 1 teaspoon of Old Bay. That Virginia addition. Anyway, amazing! I love beer batter and specifically those using corn starch. Gives it that panko crispiness. Kids love the little batterfries that come with it. I disagree with the extra 1/2 beer, but then again, some like less batter and some like more. I actually added about an 1/8th of flour. A lot of it does have to do with your beer also.
I've made 100's of batches of fish and chips using 100's of different beers, and even a few liquors, such as vodka. I still enjoy the Yuengling more than most. This was a great recipe.
Michael Deatherage says
I forgot to say, I used roughly 4 lbs of fresh-caught Alaskan Halibut. I don't remember if you said it in your directions, but I do always let my fish air dry so the batter sticks. You may have said to pat dry, either way, my lord. A simply great recipe for any kind of white fish.
Kathy says
Thanks for the additional tips! 🙂
Kathy says
Hi Michael,
Thanks for you comment! The amount of beer does vary and everyone does have a personal preference on how thick or thin to make the batter. I never knew that different types of beer could affect the amount too! Thanks for that tip!
Kathy 🙂
Vicki says
So light and crispy! I might try Old Bay seasoning instead of paprika. It was really delicious!
Kathy says
Thank you!!! Old Bay is a classic with seafood so it should go well here too! 🙂
Jenni says
I just made this. I added some garlic powder to the mix. And after the first fry, I upped the heat a little, spritzed the fried fish with some lemon juice, and double fried it. The outcome was amazing! It was so crispy, and a huge hit with everyone. Made some onion rings with the left over batter. Thank you so much!! This recipe is a keeper for sure.
Kathy says
Thanks, Jenni! Glad this worked so well for you and you had enough to make onion rings too!!! Thanks for you tips! 🙂
Margie says
Do you have to use corn oil for frying
Kathy says
Hi Margie,
You can use almost any type of oil for frying - canola or vegetable oil will work well too!
Enjoy 🙂
Candace says
The entire family loves this recipe. I really just used the cornstarch (which I have discovered is key) and flour as the base and added my own spices to season the way we like - cue garlic. I always mix up a large batch to take camping, that way we just add beer and can add beer/mix to get the right consistency!
Kathy says
Hi Candace,
That's what I do for our camping trips too. I always make an extra bag of dry batter ingredients just in case we need one more. Then if we don't use it, I have it ready to go at home. Just add a beer and you're good to go! 🙂
KAREN S NORTON says
ABSOLUTELY DELICIOUS !!! Easy to make had everything in cupboard.Everyone loved it!
Kathy says
Thanks!!! I appreciate your feedback! 🙂
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!!! 🙂