Total Time
Prep 10 mins
Cook 30 mins

One of the best batter recipes going! The secret ingredient: Beer!

Ingredients Nutrition

  • 1 cup flour
  • 34 teaspoon baking powder
  • 12 teaspoon salt
  • 12 cup water
  • 12 cup beer
  • 1 egg
  • vegetable oil, for deep frying (about 4 cups)
  • 2 lbs fish fillets (halibut, cod, haddock or perch)


  1. Stir together flour, baking powder and salt.
  2. Make a well in center; pour in water, beer and egg, whisking to make a smooth batter.
  3. Let stand 20 minutes.
  4. Heat oil in large saucepan to 350.
  5. Dip fish fillets in batter, adding to hot oil one at a time.
  6. Cook about 5 minutes, turning once or twice, until golden and crisp.
  7. Remove to paper towel-lined plate.
  8. Repeat with remaining fish.


Most Helpful

The batter stuck to the frying basket during cooking and so the fish fell apart as I tried to remove it. I followed the recipe to a "T". Thumbs down on this one - sorry.

Buggerlugs Cuddlemorphus Girvan April 11, 2002

I used this on some Trevally fillets and it was golden and wonderfully crisp and light. I cooked in an electric frypan filled with enough oil to half cover the fillets and had enough room for four. I turned them at the half way mark, removed with a spatula and dried on paper towel as you suggested. Beer batter is really light so you need to do it this way or another way I like is to drop in a wok and remove with a Chinese scoop, beer batter doesn't play well with baskets.

Peter J July 22, 2007

If you hold the fish in the oil by one end for a few seconds before you let it go, it starts to puff up and helps prevent sticking, which is usually worse with a basket.

~SwoR~ November 19, 2003

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