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October 5, 2023

Beer Battered Fish

Our light and crispy beer battered fish recipe is twenty thousand leagues above any of the frozen varieties, and will take your fish fry to the next level.


homemade beer battered fish served with french fries, lemon wedges and tartar sauce
Photography by Gayle McLeod

More tasty fish recipes this way!

Crispy Beer Battered Fish

If you’re reading this in the United States, it’s likely that you don’t have a local fish and chip shop where you can reliably find the best beer battered fish. That’s why we’re taking matters into our own hands and having a fish fry at home. Make it yours with Homemade French Fries and Classic Coleslaw on the side. Don’t forget the Tartar Sauce and malt vinegar!

raw cod, flour, beer, spices, baking powder and canola oil in prep bowls to make beer battered fish

Ingredients For Homemade Beer Battered Fish

  • Beer – Beer is what makes this batter fluffy and crispy at the same time.

  • For the breading – flour, baking powder, sea salt, cayenne, garlic powder

  • Fish – fresh cod is the most common fish, but haddock, skate, or pollock are all used

  • Oil – Canola oil or vegetable oil

baking powder, flour, salt and beer being combined in a bowl
flour, cayenne, garlic powder and salt being whisked together in a bowl
cod being dipped into a flour mixture then in a beer batter
beer battered fish being fried in a pot of vegetable oil

How to Make Beer Battered Fish

  • Make the batter in a medium bowl.

  • Make the flour mixture in a shallow dish, like a pie plate.

  • Season the cod with salt.

  • Heat the oil in a large pot fitted with a deep-fry thermometer. We like to use a Dutch oven, or similar.

  • Dip, dip, fry. Dip each piece of fish in the flour mixture, then the beer batter, and then fry.

  • Work in batches, and transfer the cooked fish to a paper towel-lined plate.

homemade beer battered fish served with french fries, lemon wedges and tartar sauce

How to Store Leftovers + Tips

  • Leftovers are best eaten within 3 days.

  • How to reheat beer battered fish – We recommend reheating leftovers in an oven heated to 350°F to maximize crispiness. They should be warmed through in 10-15 minutes.

  • Pro tip: Let as much batter drip off of the fish before frying. If there’s too much batter, the finished fish will be overly greasy.

  • Maintaining oil temperature – Each time a piece of fish is fried, the temperature of the oil will drop, and you will likely need to adjust the heat accordingly.

  • The fish sinks when placed in the oil. If the batter sticks to the bottom, wait the full 3-4 minutes before scraping it off the bottom, it should come loose easily once it is browned.

  • What is the best beer for fish batter? It’s best to save your craft beers for drinking, and use a simple light beer. Anything from very light (PBR) to a mild British ale (like Newcastle Brown Ale) will work well.

homemade beer battered fish served with french fries, lemon wedges and tartar sauce

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Beer Battered Fish

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  25 min
  • Calories: 589


  • 12 ounces pale ale or other light beer
  • 2¼ cups flour
  • 1 teaspoon baking powder
  • 4 teaspoons sea salt, plus more for serving
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1¼ pounds fresh cod, cut into 1 inch-thick strips
  • 3-4 cups Canola oil or vegetable oil, for frying
  • Malt vinegar, for serving (optional)
  • Tartar sauce, for serving (optional)


  1. In a medium bowl, whisk together the beer, 1¼ cups of the flour, baking powder, and 1½ teaspoons of the salt until no lumps remain. The batter consistency should be a little bit runnier than pancake batter and completely smooth, set aside. In a pie plate or a shallow bowl, combine the remaining 1 cup of flour, cayenne, garlic powder, and 2 teaspoons of the salt until very well incorporated.

  2. Season the cod with the remaining ½ teaspoon of salt.

  3. Attach a deep-fry thermometer to the side of a large pot. Add the oil to the pot over medium-high heat, making sure it is about 3 inches deep. Once the oil reaches 350°F, working with one piece at a time, dip the cod into the flour mixture and turn to coat. Then dip it into the batter, letting the excess drip off. Carefully add the cod to the hot oil, 2 to 3 pieces at a time, and cook, turning halfway through, until golden brown, 6-8 minutes. Transfer the cod to a paper towel-lined plate. Repeat with the remaining cod, allowing the oil to return to 350°F between batches.

  4. Sprinkled with salt. Serve hot with tartar sauce and malt vinegar on the side if using.

Nutrition Info

  • Per Serving
  • Amount
  • Calories589
  • Protein22 g
  • Carbohydrates36 g
  • Total Fat39 g
  • Dietary Fiber2 g
  • Cholesterol52 mg
  • sodium1698 mg
  • Total Sugars0 g

Beer Battered Fish

Questions & Reviews

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  • Lirna

    This was AMAZING!! We love fish and chips but I’ve never tried them at home. All your recipes are so reliably great so I tried this tonight and it was INCREDIBLE!! The breading was just perfect, light, crispy, not oily. A new favorite at our house. Thanks for another new classic!

    Thanks Lirna, so happy you loved it! We are so glad to hear you love so many of our recipes, thanks for following along!

  • Kay

    This was very good, the breading was a wonderful crisp texture. Every bit as good as a restaurant!

    Thanks Kay, so happy you enjoyed it!