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A plate of golden-brown beer battered fish pieces garnished with chopped herbs, accompanied by lemon wedges and a small bowl of tartar sauce. The dish is arranged on a white plate with a light-colored background.
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5 from 1 vote

Beer Battered Fish

Crispy beer battered fish with a flaky center and bold flavor. Made with cod, light beer, and spices, this fried fish is pub-worthy and easy to make right at home with a tangy dipping sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: British
Keyword: beer battered fish
Servings: 4 servings
Author: Gina Matsoukas

Ingredients

For the Fish

  • 3/4 cup + 1/2 cup all purpose flour one measurement for batter, one for dredging
  • 1/2 cup + 1/2 cup yellow cornmeal one measurement for batter, one for dredging
  • 1 tablespoon + 1 tablespoon chopped rosemary one measurement for batter, one for dredging
  • 1 teaspoon baking powder
  • 10 ounces light beer
  • 1 1/4 pounds cod cut into 4 inch pieces
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • salt and pepper
  • neutral oil for frying such as avocado oil

For the Remoulade

  • 1/3 cup plain yogurt
  • 2 tablespoons mayonnaise
  • 1/2 tablespoon dijon mustard
  • 1 dill pickle finely chopped
  • 1 green onion chopped
  • 1 small clove garlic minced
  • 1 tablespoon chopped parsley
  • juice of 1/2 a lemon
  • 1/4 teaspoon red pepper flakes
  • salt and pepper

Instructions

For the Fish

  • Prepare the batter first by combining 3/4 cup all purpose flour, 1/2 cup yellow cornmeal, 1 tablespoon rosemary, baking powder and beer in a bowl and whisking together until smooth. Set aside and let rest.
  • Meanwhile, rinse and pat the cod pieces dry. Season with salt, pepper, garlic powder and cayenne on both sides.
  • Combine the remaining all purpose flour, cornmeal and rosemary in a shallow plate.
  • Pour enough oil into a large pot or dutch oven until it comes up the sides by about 2 inches and heat to 375°F.
  • Once the oil is ready and hot, dredge the fish pieces in the flour mixture then dip in the batter letting the excess drop off before placing into the hot oil.
  • Fry for about 2-3 minutes per side until golden brown.
  • Drain on a wire rack. Repeat with remaining fish pieces making sure not to crowd the pot and bring down the temperature of the oil. About 2-3 pieces at a time is best.

Remoulade

  • Combine all ingredients in a small bowl and stir together.

Notes

  • Easily make this recipe gluten-free by swapping out the all-purpose flour for a gluten-free flour mix.

Nutrition

Serving: 1SERVING | Calories: 553kcal | Carbohydrates: 50g | Protein: 39g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 86mg | Sodium: 970mg | Fiber: 4g | Sugar: 18g