Name: Crispy Beer Battered Fish Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Western
Ingredients: 700 g white fish fillets (skinless, boneless, such as flathead, snapper, whiting, cod, tilapia); ¼ cup rice flour; ¾ cup plain/all purpose flour; ¼ cup rice flour; 1¼ tsp baking powder; ¼ tsp salt; 1 cup very cold beer (pale ale or lager, avoid dark beers); 4 – 5 cups peanut oil (or vegetable, canola, cottonseed oil); Tartare Sauce; Lemon Wedges; Homemade Crispy French fries or Baked Potato Wedges

If you’ve ever wondered how to make a perfectly golden, crunchy, and light battered fish, then this Crispy Beer Battered Fish Recipe is going to be your new go-to. There’s something magical about beer batter that gives the fish that irresistible crunch and delicate puff.

A white plate shows two pieces of golden brown fried fish with crunchy batter sprinkled lightly with salt, placed on top of thick, golden brown French fries. One piece of fish is broken to show the white, flaky inside. To the side of the plate, there are two lemon wedges with bright yellow color, and a small round bowl filled with creamy white tartar sauce with small green herbs mixed in. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Beer Battered Fish Recipe
Top Tip
How to Serve Crispy Beer Battered Fish Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Beer Battered Fish Recipe

Why You'll Love This Recipe

I remember the first time I nailed this recipe in my kitchen — the batter was light and super crispy, and the fish cooked through without a hint of greasiness. It’s all in the cold beer and the rice flour; trust me, it makes all the difference!

Extra Crispy Batter: Using rice flour and cold beer ensures the batter stays crunchy longer than your typical fry-up.
Simple, Clean Ingredients: No complicated spices, just quality white fish and a handful of pantry staples.
Quick & Easy: Ready in just 22 minutes from start to finish — perfect for dinner nights when you want something impressive but fuss-free.
Versatile Serving: Goes perfectly with tartare sauce, lemon wedges, and your favorite crispy fries or oven-baked wedges.

Ingredients & Why They Work

Before you start, you’ll want to pick a white fish that holds up well in hot oil—think flathead, snapper, or cod. And for that iconic crispiness? The rice flour in both the dusting and the batter is a game changer. Oh, and don’t forget to chill your beer — it’s the secret to that perfect puffed crust!

Flat lay of fresh white fish fillets cut into batons, a small pile of plain/all purpose flour, a small pile of rice flour, a small mound of baking powder powder, a small pinch of salt on the side, a small white ceramic bowl filled with very cold pale lager beer, whole brown eggs with clean shells, a few lemon wedges, a small white ceramic bowl of creamy tartare sauce, fresh flat-leaf parsley sprigs, and a small white ceramic bowl of golden peanut oil all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White fish fillets: Choose skinless, boneless varieties that fry well and stay flaky inside.
Rice flour: Essential for a crispy coating that lasts; it’s the secret behind that unbeatable crunch.
Plain (all purpose) flour: Forms the base of the batter, blending with rice flour for texture.
Baking powder: Helps the batter puff up nicely and stay light.
Salt: Enhances all the flavors—Don’t skip it!
Very cold beer: Use a pale ale or lager; it keeps the batter bubbly and crisp. Avoid dark beers.
Peanut oil (or similar): High smoke point oils are best for deep-frying to get that perfect golden color.
Tartare sauce, lemon wedges, fries or wedges: Classic and delicious accompaniments to round out your meal.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Beer Battered Fish Recipe is how easy it is to tweak for your taste and dietary needs. Whether you love to add a spicy kick or swap out ingredients for a different crunch, this recipe welcomes your creativity with open arms.

Gluten-Free Version: I once swapped all-purpose flour for a gluten-free blend and doubled the rice flour slightly to maintain that coveted crispiness. While the texture was a touch different, it still resulted in a wonderfully crunchy coating that everyone enjoyed!
Non-Alcoholic Twist: When hosting friends who don’t drink, I swapped the beer for ice-cold soda water with an extra ¼ teaspoon of baking powder. It gave the batter the same light, airy quality without the alcohol taste—perfect for family gatherings.
Herb-Infused Batter: Adding finely chopped fresh dill or parsley to the batter just before frying adds a subtle freshness that pairs beautifully with lemon wedges and tartare sauce. It’s my go-to when I want to elevate the flavors a bit.
Seasonal Flavors: In cooler months, a pinch of smoked paprika or cayenne pepper in the batter can add warmth and a hint of smoky heat, making this classic recipe your perfect cozy meal.

Step-by-Step: How I Make Crispy Beer Battered Fish Recipe

A close-up of a golden brown, crispy fried nugget being dipped into a small white bowl filled with thick, creamy white sauce with visible herbs. The nugget is held by a woman's hand, showing its textured, crunchy surface, and is partially covered with the sauce. Around the bowl, there are more crispy fried nuggets and seasoned golden fries scattered on white parchment paper over a white marbled surface. The background is softly blurred, keeping focus on the nugget and sauce dip. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Fish for Success

Start by patting your 700 grams of white fish fillets completely dry using paper towels or a clean tea towel—this makes a big difference in how well the batter sticks. Cut the fish into batons about 7 x 3 cm for easy dipping and frying. If your fillets are thick, slice them horizontally in half to ensure even cooking and a perfect flaky interior.

Step 2: Dust and Salt Before the Dip

Place ¼ cup of rice flour in a shallow bowl for dusting. Sprinkle a light pinch of salt over 3 to 4 pieces of fish at a time, then coat them evenly in the rice flour. Shake off any excess. This dusting step helps create a light barrier so the batter clings beautifully and crisps up just right. You can even prepare these dusted pieces ahead and keep them for up to 10 minutes before frying.

Step 3: Heat Your Oil to Perfection

Fill a large heavy-bottomed pot with 6 cm (about 2 to 3 inches) of peanut oil and heat over medium-high heat until it reaches 190°C (375°F). Use a thermometer for accuracy—this precise temperature is key to achieving a light, crispy batter that’s not greasy at all.

Step 4: Whisk the Cold, Crispy Batter

Just before frying, combine ¾ cup plain flour, ¼ cup rice flour, 1¼ teaspoons baking powder, and ¼ teaspoon salt in a bowl. Gradually whisk in 1 cup of very cold beer (lager or pale ale works best), just enough to make a thin batter that lightly coats the back of a spoon. Don’t overmix — a few lumps are perfectly fine and will keep the batter delicate and crisp.

Step 5: Dip, Drip, and Fry

Dunk each dusted fish baton into the batter, then let excess batter drip off briefly. Carefully lower each piece into the hot oil, away from you, to avoid splashes. Fry in batches without crowding the pot. After about 2 minutes, flip the fish and continue frying for another minute until the batter is a gorgeous deep golden crisp.

Step 6: Drain and Serve Straight Away

Use a slotted spoon to remove the fried fish and place them on paper towels to drain any excess oil. The batter stays crispy for 15 to 20 minutes, but it’s best enjoyed fresh and hot. Serve your crispy beer battered fish with tangy tartare sauce, zesty lemon wedges, and a crisp green salad. Don’t forget those homemade crispy fries or baked potato wedges for the ultimate classic meal.

Top Tip

Mastering the art of the Crispy Beer Battered Fish Recipe hinges on some simple tricks that really elevate the texture and flavor. Here are a few nuggets from my kitchen experiments that will help your fish come out golden and irresistible every time.

Keep It Cold: I always refrigerate the batter between batches to keep it icy cold – this is key for that light, crispy crust that stays crisp for 15+ minutes.
Rice Flour Magic: Including rice flour in the dusting and batter was a game-changer for me. It keeps the batter extra crispy and prevents sogginess, unlike regular flour alone.
Don’t Overmix: I learned the hard way that over-whisking activates gluten, making the batter thick and chewy rather than delicate and puffy. A few lumps in the batter are perfect!
Batch Fry Like a Pro: Avoid crowding the pot and fry fish in small batches. If making a big batch, try the double fry method for crispy, deep golden perfection without greasiness.

How to Serve Crispy Beer Battered Fish Recipe

Two long, pale pink fish fillets with visible light pink lines lay flat on a white plastic cutting board. A silver knife with a patterned blade is placed above the fillets, resting on the cutting board. The cutting board sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A squeeze of fresh lemon wedges is a classic for a reason—it brightens the rich, crispy batter fantastically. Tartare sauce on the side adds creamy tanginess that complements the fish beautifully. For a fresh contrast, I love serving the fish with a simple leafy green salad dressed lightly with vinaigrette.

Side Dishes

This Crispy Beer Battered Fish Recipe pairs wonderfully with homemade crispy French fries or oven-baked potato wedges for that ultimate fish and chips feel. Add some steamed peas or coleslaw for an extra touch of color and crunch to round out your meal.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them loosely wrapped in paper towels inside an airtight container in the refrigerator. They’ll keep well for up to 1 day, but because the crispiness fades quickly, it’s best to enjoy the fish fresh.

Freezing

The batter and fried fish don’t freeze well due to moisture affecting the crunch, so I don’t recommend freezing the cooked fish. However, you can freeze the raw fish fillets separately before cooking if you want to prep in advance.

Reheating

Reheating fried fish is tricky because the batter loses its crispiness quickly. The best way is using a hot oven or air fryer at 200°C (390°F) for a few minutes to try to regain some crunch, but keep in mind it won’t be quite like freshly fried. Ideally, serve immediately for best results.

Frequently Asked Questions:

What type of beer works best in this batter?

Use very cold pale ales or lagers for the best results. Avoid dark beers like stout or porter, as they can alter the flavor and color of the batter.

Can I substitute the rice flour?

Yes, you can substitute rice flour with cornstarch or potato starch, but expect a slightly less crispy texture. Rice flour is ideal for a crunchy, light crust.

Why is the batter lumpy?

Lumps in the batter are perfectly normal and desirable. Overmixing activates gluten and can make the batter thick and chewy, so it's best to whisk just until the flour and beer are combined.

Can I prepare this recipe ahead of time?

Unfortunately, Crispy Beer Battered Fish is best made fresh. The batter needs to be cold and fresh for optimal crispiness, and reheating fried fish results in sogginess.

Final Thoughts

There’s something truly comforting about a perfectly crispy, golden beer battered fish. It’s a recipe that feels like an instant celebration, whether it’s a weekend treat or a special meal with family and friends. With a little attention to detail and those few insider tips, you’ll be whipping up restaurant-quality fish and chips in your own kitchen. Enjoy the process, savor the crunch, and don’t forget the lemon!