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4.5 from 2 votes
Crispy Beer Battered Fish
  • 2 cups all-purpose flour divided
  • 1 tsp onion powder
  • 2 teaspoons baking powder
  • ¼ tsp ground black pepper
  • 1/2 teaspoon salt
  • 1 355 ml light beer
  • ½ cup water if needed
  • 2 pounds fish fillets deboned and cut into serving pieces
  • Oil for cooking
Tartar sauce
  • 1 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • 1 tsp dried onion flakes
  • 1/2 lemon juiced (optional)
  • salt and pepper to taste
  1. Measure ½ cup of flour into a pie plate and set aside.
  2. In a medium bowl, stir together 1 ¾ cup of flour, the onion powder, baking powder, black pepper and salt. Slowly add in the beer to the flour mixture, whisking to incorporate well. Add in a little water if the mixture is too thick, extra flour if it gets too watery. The mixture should not be too thick but should easily coat the fish when it gets dipped into the mixture.
  3. Set the batter aside and heat the oil.
  4. I use a deep fryer but if you can also use a large frying pan with a few inches of oil in it. Heat the oil to 370 degrees F.
  5. When the oil is hot enough, coat the fish fillets with flour before dipping them into the batter.
  6. Carefully lower the fish pieces into the oil and cook until golden brown on both sides. If you are using a frying pan you will need to turn the fish to cook the other side. Transfer the cooked fish to a paper towel lined plate and keep in a warm oven until all the fish are cooked and ready to serve.