Fried Fish

"Pretty standard fish and chips style fish. the beer batter and cornstarch make for a very crispy crust. Not a whole lot of grease if you're careful. From Alton Brown's Good Eats"
photo by Chef stevemib photo by Chef stevemib
photo by Chef stevemib
Ready In:
1 batch


  • safflower oil, For Frying, 1 gallon
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 14 teaspoon cayenne pepper
  • 1 dash Old Bay Seasoning
  • 1 bottle brown beer, cold
  • 1 12 lbs firm-fleshed white fish fillets, cut into 1 ounce strips (tilapia, pollock, cod)
  • cornstarch, for dredging


  • Heat oven to 200 degrees F.
  • Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees.
  • In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.
  • Whisk in the beer until the batter is completely smooth and free of any lumps.
  • Refrigerate for 15-60 minutes.
  • Lightly dredge fish strips in cornstarch.
  • Working in small batches, dip the fish into batter and immerse into hot oil.
  • When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
  • Drain the fish on a roasting rack.
  • Allow oil to return to 350 degrees between batches.

Questions & Replies

Got a question? Share it with the community!


  1. Ive tried several different batters and this one was the best. The fish is nice an crispy. I just added a little more beer to thin it out as I didn't want bready. Came out awesome. Thanx Chef!
  2. This was the best batter I've tried yet! My British guy said this was "just like the chip shops!" which is a huge compliment in my book. A keeper.
  3. Lovely! I am not much of a fish lover, but my husband is, but amazingly enough, we BOTH loved this recipe. Please consider revising the ingredient list to: safflower oil (for frying, 1 gallon) so that the entire gallon's calories don't factor into the nutrition facts. This recipe is a keeper and worth cleaning the kitchen for!
  4. This is the 1st time I've tried fried fish, and let me was a HIT!!! My in-laws were over and I was nervous about trying a new recipe, but it turned out great :) I used 1/2 tsp of cayenne pepper, but next time I'll use 1 TBL because we LOVE the kick! I also used about a 1/4 a bottle of canola oil instead of safflower oil in a frying pan instead of a deep fryer. And, oh yeah, I also used a Hef bottle of beer instead of brown beer and it was great! Thanks for posting this recipe.
  5. Honestly, we didn't really care for this fish. It puffed up to almost twice its size on frying. Just too much batter, and I let quite a bit drip off before frying. It made good onion rings though.



Find More Recipes