Get Pub Style Crispy Beer Battered Fish Recipe
The Get Pub Style Crispy Beer Battered Fish Recipe is a classic comfort food. It is crispy outside and soft inside. Many people love this dish because it tastes like restaurant fish and chips.
Ingredients
- 1 pound white fish fillets cod, haddock, or pollock
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup cold beer lager or light beer
- Vegetable oil for frying
- Lemon wedges for serving
- Extra flour for coating fish
Instructions
Prepare the Fish
- Rinse the fish fillets under cold water. Pat them dry with paper towels. Cut large fillets into smaller pieces for easier frying and even cooking.
Heat the Oil
- Pour vegetable oil into a deep pan or fryer. Heat the oil to 375°F (190°C). Proper oil temperature makes the batter crispy and prevents greasy fish.
Mix the Dry Batter
- In a large bowl, add flour, cornstarch, baking powder, salt, black pepper and garlic powder. Whisk the ingredients well so the batter becomes smooth later.
Add the Beer
- Slowly pour cold beer into the dry mixture. Whisk until the batter becomes smooth and slightly thick. Do not overmix. Small lumps are completely fine.
Lightly Coat the Fish
- Place some flour on a plate. Lightly coat each fish piece with flour. This helps the batter stick well and creates a better crispy coating.
Dip the Fish in Batter
- Hold the fish piece and dip it fully into the beer batter. Let extra batter drip off slightly before placing it in the hot oil.
Fry the Fish
- Carefully place battered fish into the hot oil. Fry 3–4 minutes on each side. The fish should turn golden brown and crispy.
Drain the Fish
- Remove the fish using tongs. Place it on a plate lined with paper towels. This helps remove extra oil and keeps the crust crispy.
Serve Immediately
- Serve the fish while hot and crispy. Add lemon wedges and your favorite sides. Now you know how to make Get Pub Style Crispy Beer Battered Fish.
Notes
- Use very cold beer for the crispiest batter.
- Do not overcrowd the pan while frying.
- Always keep the oil temperature around 375°F.
- Pat fish dry before dipping in batter.
- Cornstarch helps create a lighter crispy crust.
- Serve immediately for the best crunch.
- Use firm white fish like cod or haddock.