Recipe at a glance
- Estimated yield: 4 servings
- Prep: about 20 minutes
- Cooking: about 20 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 40 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Use firm white fish cut into similar-size portions so the batter browns as the fish cooks. Beer remains an alcohol-containing ingredient; use an alcohol-free alternative if needed.
Ingredients
- 1 1/2 lb firm white fish such as cod, cut into four portions about 3/4 inch thick
- 1 cup (120 g) all-purpose flour, plus 1/4 cup for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon salt, plus more to finish
- 1/4 teaspoon black pepper
- About 1 cup (240 ml) cold beer or plain sparkling water, adding a little more if needed
- Neutral frying oil, enough for 2 inches in a deep heavy pot
Instructions
- Pat fish very dry. Mix 1 cup flour with baking powder, salt and pepper. Whisk in the cold beer gradually to make a batter that coats a spoon; stop before it becomes watery.
- Heat oil to 350°F (175°C). Choose a pot large enough that oil and food together remain well below half its height; keep a lid nearby and never add water to hot oil.
- Dust fish lightly with the reserved flour, shake off excess, and dip in batter. Lower each piece away from you. Fry in small batches, maintaining the oil temperature.
- Cook until crisp and golden and the center reaches 145°F (63°C), often around 5–8 minutes depending on thickness. Check a piece out of the oil with a clean thermometer.
- Drain on a rack over a tray, season and serve promptly. Allow oil to cool completely before handling.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
