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Finished beer batter fish on a white platter with homemade tartar sauce

Beer Batter Fried Fish

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4 from 3 reviews

Crispy beer battered fish with a light, fluffy coating and tender flaky inside. This classic Wisconsin fish fry recipe can be made with beer, sparkling water, ginger beer, or even cold tap water for delicious golden fried fish every time.

  • Total Time: 55 minutes
  • Yield: 8 people 1x

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon baking powder
  • Pinch cayenne pepper
  • 10 oz light-colored ale (or cold sparkling water / cold tap water)
  • 4 pounds white fish fillets (catfish, perch, walleye, or cod)
  • Neutral High Heat oil for frying

Instructions

  1. Heat the oil.
    Pour peanut oil into a Dutch oven or deep frying pot to a depth of 2–3 inches.
    Heat oil to 400°F. Once fish is added, maintain frying temperature between 350–375°F.
  2. Prepare the fish.
    Rinse if needed and pat fish completely dry with paper towels.
    Cut large fillets into smaller pieces or 1-inch cubes for even cooking.
  3. Make the batter.
    In a medium bowl, whisk together flour, black pepper, sea salt, garlic powder, onion powder, baking powder, and cayenne pepper.
  4. Add the liquid.
    Slowly whisk in beer, sparkling water, or cold tap water until the batter reaches a thick pancake-like consistency.
    Let batter rest for 5–10 minutes.
  5. Coat the fish.
    Dip fish pieces fully into the batter, allowing excess to drip off slightly.
  6. Fry in batches.
    Carefully place battered fish into the hot oil in a single layer.
    Do not overcrowd. Fry for 3–5 minutes, turning occasionally, until golden brown and crispy.
  7. Drain and season.
    Remove fish with tongs or a slotted spoon and place on a wire rack set over a baking sheet.
    Lightly sprinkle with salt while hot.
  8. Repeat and serve.
    Continue frying remaining fish in batches. Serve immediately with lemon wedges and classic fish fry sides.

Equipment

Notes

  • You may need slightly more or less liquid depending on how flour was measured. Batter consistency matters more than exact volume.

  • Light-colored ales work best. Dark beers or bitter IPAs can clash with the garlic and onion seasoning.

  • Oil must be fully heated before frying or fish will absorb oil.

  • If batter does not stick, fish may not be dry enough. Alternatively, lightly dredge in flour before battering.

  • Smaller fish pieces cook faster and are great for kids.

  • Dry batter mix can be stored in an airtight container for quick future fish fries.

  • This batter also works for onion rings, shrimp, and cheese curds (freeze curds first).

Find it online: https://www.jenn-smith.com/beer-battered-fried-fish/