Beer Battered Fish

March 30, 2012 by Irish American Mom 18 Comments

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Cod fillets are dipped in a batter made with beer, then deep fried and served with chips and mushy peas.

Fish and chips is one of my all time favorite meals from my childhood days in Ireland. Mushy peas compliment this meal perfectly.

This light and crispy beer batter is perfect for deep frying cod or haddock, producing succulent fish any traditional fish and chip shop would be proud of.

A piece of beer battered fish on a white plate with a portion of mushy peas and chips — Crispy Beef Battered Fish

Battered Fish in Ireland
Ingredients for Battered Fish
Directions for Beer Battered Fish
Recipe Card for Beer Battered Fish

Battered Fish in Ireland

Battered fish is a food staple in Ireland and cooked to perfection by many chippers (Irish fish and chip shops). Some use regular batter for deep frying cod, but a little beer in the batter adds a lovely malty flavor.

Traditionally it is served sprinkled with salt and malt vinegar.

Favorite sides for beer battered fish are chips or french fries, and mushy peas.

This is a taste of Ireland for sure.

Ingredients for beer battered fish including flour, co, oil eggs, beer, baking powder and seasonings — Ingredients for Beer Battered Fish

Ingredients for Battered Fish

Here you’ll find a quick list of what you’ll need for this recipe.

Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.

For The Fish

cod or haddock (If using frozen fish thaw completely per package directions)
all-purpose flour to dredge fish
salt to season dredging flour
pepper to season dredging flour

For The Batter

all-purpose flour
cake flour
onion powder
salt
baking powder
egg
beer
canola oil for deep frying the fish

Directions for Beer Battered Fish

Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully. There are plenty of tips included along the way.

Adding baking powder to flour in a sifter for beer batter — Sifting flour salt and baking powder for beer battered fish

Whisk the egg in a bowl with a fairly flat bottom. This makes it easier to batter larger pieces of fish.

Sift in the two types of flour, powder and salt. I like to add a little cake flour rather than using only all-purpose flour.

I think it makes the batter a little lighter and crispier.

Adding onion powder to flour for beer batter — Adding onion powder to batter

Add the onion powder and sift all the dry ingredients into the bowl with the egg.

Adding beer to flour to make a beer batter for fish — Adding beer to batter mixture

Mix the egg and flour together. It will get very sticky and clumpy. Gradually add the beer whisking all the time.

I like to use the Irish Harp larger, but any beer will do.

Don't pour all of the beer in at once. It's important to pour gradually whisking away to produce a thick batter.

Sometimes I use a full bottle and sometimes I only need about 10 ounces. I think it depends on the weather!!!

Whisking batter for beer battered fish — Whisking batter

The final batter should be nice and thick with the consistency of heavy whipping cream.

Add the canola oil to a dutch oven or a deep frying pan. Fill to a little less than the half-way point. You can use a deep fat fryer but I prefer the results I get when I fry my fish the old fashioned way. I think I can keep the oil hotter for longer on my stove top, which helps to keep the batter crispy.

The oil needs to be 375 degrees Fahrenheit to cook fish. It takes some time to bring the oil to this temperature.

Dredging cod in flour for making beer battered fish. — Dredging fish in seasoned flour

In a flat bottomed pie dish season the additional flour with salt and pepper.

When the oil is ready, dredge the fish one piece at a time in the flour mixture.

Dipping a piece of cod in beer batter before frying. — Dipping fish in batter

Then transfer into the beer batter, coating the fish completely. Lift it out of the batter and hold it over the bowl to let the excess drip off.

Bubbling oil in a red pot cooking fish — Heating Oil for Deep Frying Fish

Carefully lower the fish into the hot oil, holding it by the tail piece with a tongs. Release it gently without letting your fingers near the oil. The oil sizzles and bubbles up like crazy - the reason why the pan must be less than half full.

Take extra precautions when frying with a big pan of oil. Keep it on the back burner and well away from little ones. I issue my kids an off limits order for the kitchen whenever I am deep frying.

Fry two or three pieces of fish together at a time. Avoid adding too many pieces since this lowers the oil temperature and produces soggier batter. Fry for about 5 minutes until the coating is golden brown.

Most recipes tell you to turn the fish frequently, but I always find my fish floats whatever way it wants. It has a mind of its own, and no matter how often I turn a piece, it just somersaults back into the position it likes.

Draining a piece of fried beer battered fish in a strainer/ — Draining fish after deep frying

When brown and crispy remove the fish from the oil and transfer to a plate covered in a paper towel to absorb any excess grease.

Let it rest for a few minutes or keep it warm in the oven while you cook some chips.

Golden brown fried beer battered fish on a white plate — Serving of beer battered fish

If you keep it warm in the oven for too long the fish can get soggy. I never cook fish and chips for more than four people at a time, because I find that in the time it takes to cook everything for a large group, either my chips or my fish have lost a little of their crispy texture.

Beer battered cod fish with chips and mushy peas served on a white plate — Beer battered fish chips and mushy peas

In England and Scotland the traditional side dishes for fish and chips is mushy peas and chips or french fries.

Salt, pepper and malt vinegar beside a serving of fish, chips and mushy peas. — Malt vinegar for fish and chips with mushy peas

And of course, a sprinkling of malt vinegar and salt is a must.

No ketchup in this house, only plenty of vinegar.

A glass of beer and a bottle of malt vinegar beside a plate of fish, chips and mushy peas. — Beer served with beer battered fish

And of course a nice glass of cool beer is just perfect!

Recipe Card for Beer Battered Fish

Here is the printable recipe card.

Beer Battered Fish

Beer batter add flavor to this deep fried Irish cod fish.

5 from 3 votes

Print Pin Rate

Course: Fish, Main Course

Cuisine: British, Irish

Keyword: Cod Fish, Deep Fried, Fish and Chips, Irish Recipe, Irish Style Fish

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 250kcal

Author: Irish American Mom

Ingredients

For The Fish

1½ pound cod or haddock (If using frozen fish thaw completely per package directions)
¾ cups all-purpose flour to dredge fish
¼ teaspoon salt to season dredging flour
¼ teaspoon pepper to season dredging flour

For The Batter

½ cup all-purpose flour
½ cup cake flour
¼ teaspoon onion powder
¼ teaspoon salt
2 teaspoons baking powder
1 large egg
10 fl ounces beer
12 cup canola oil for deep frying the fish

US Customary - Metric

Instructions

Preparing the Batter

Make the batter by whisking the egg in a flat bottomed bowl.
Sift in the two types of flours, baking powder, salt and onion powder.
Whisk in the beer to form a thick batter with the consistency of heavy whipping cream. Hold back on some of the beer if the batter if necessary.

Heating the Oil

Fill a dutch oven a little less than half full with canola oil. Heat to 375 degrees F - use a candy or oil thermometer to check temperature.

Coating the Fish

Add the dredging flour to a plate or flat pie dish and season with salt and pepper. When the oil is nearly heated, coat each piece of fish in flour.
Next dip the flour-coated fish in the beer batter one piece at a time. Hold over the batter bowl to allow the excess to drain off.

Frying the Fish

Transfer carefully to the hot oil or deep fat fryer, holding the fish by the end piece with a tongs. Lower gently into the oil.
Fry the fish in the oil for 5 minutes until the batter has turned a golden brown color. Cook 2 to 3 pieces together at the same time depending upon the size of your dutch oven or deep frying pan. Do not crowd the pan with too many pieces of fish.
Carefully remove the fish to a plate covered with a paper towel and let rest for a few minutes before serving.
Serve with chips or french fries. Drizzle with malt vinegar and dust with salt if desired.

Nutrition Facts

Beer Battered Fish

Amount Per Serving (100 g)

Calories 250 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 25mg8%

Sodium 540mg23%

Carbohydrates 20g7%

Protein 14g28%

Vitamin C 2.4mg3%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Wishing you all happy fish fries this Friday and any day of the week you get a hankering for good old fish and chips.

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