Crispy Beer Batter Fish Recipe

This Crispy Beer Batter Fish Recipe is made with basic ingredients and creates a crunchy coating around flaky, tender white fish! Fried fish is great with homemade Tartar Sauce or used to make crispy fish tacos! 

This Crispy Beer Batter Fish Recipe is made with basic ingredients and creates a crunchy coating around flaky, tender white fish! Fried fish is great with homemade Tartar Sauce or used to make crispy fish tacos! pinterestWe’ve been on a mission to clear out our freezer, so when I came across some fish that my husband had caught last year I knew exactly what I wanted to make!

Gone are the days of boring, soggy fish sticks, these crispy coated fish are flaky, crunchy and perfectly seasoned!

How To Make Beer Batter Fish Fry

I’ll be honest, I am NOT a drinker, so while I don’t ever have beer in my fridge, that won’t stop me from buying it specifically for this recipe. The beer gives the batter that light airy texture, creating a thin, yet crispy coating that’s totally crave-able.

Here’s what you’ll need for the beer batter:

  • All Purpose Flour
  • Garlic Powder – adds great flavor to the batter
  • Paprika – gives the batter a nice flavor, while also helping give a nice golden brown color
  • Seasoned Salt – feel free to adjust salt levels to taste
  • Egg – helps to create a nice texture and bind things together
  • Beer – the type of beer doesn’t really matter, I like to use a dark amber beer like Dos Equis

*There’s no need to be concerned with alcohol consumption and this recipe, as the alcohol will get cooked off when the fish is fried in oil.

Season each piece of fish with salt and pepper before dipping into the beer batter and frying.

What Type of Fish is Best For Frying?

I have tested a few types of fried fish and I’ve had the best results with white fish, namely using an Alaskan COD FISH. The cod fish had the best flake and texture in my opinion. Here are some other types of fish that would work great:

  • Alaskan Cod
  • Tilapia
  • Halibut – also one of my favorites, but can be a bit pricy
  • Striped Bass
  • Shrimp – use raw shrimp, not precooked

Crispy Fish and Chips recipe using beer batter to fry the fish until flaky and crispy.

How To Get Crispy Fried Fish Every Time

There are a few things to watch out for in order to get perfectly crisp and flaky fried fish. Don’t worry, it’s actually super easy and results in success every time!

  • Dry and Season – Pat down the fish with paper towels and then season each piece of fish with salt and pepper prior to being dipped in the batter.
  • Oil Temperature – If your oil is not hot enough, you could end up with an oversaturated coating that is soggy and unappetizing. If your oil is too hot, you’ll end up burning the outside of the fish coating, not giving the fish inside enough time to get cooked and flaky.
    • If your fryer doesn’t keep track of the temperature for you, invest in a cooking thermometer to keep your oil at a constant temperature of 375 degrees F.
  • Don’t Over Crowd – Placing too many pieces of fish into the fryer at a time will quickly drop the temperature of your oil, which is no good. Start with just a few pieces of fish at a time, giving them ample time to fry and get nice and crispy.
  • Use a Cooling Rack – You worked hard (ok, not too hard) to get that crispy fish coating, don’t lose it by setting the fish on paper towels or newspapers to drain. This action will cause steam to form between the fish and the coating, making your fried fish quickly lose that crisp coating. Use a cooling rack to keep that coating nice and crisp!

Crispy fried fish made easily with a tasty beer batter! Perfect for an easy fish fry!

Can you just hear that crunchy coating? Oh man, this fried fish is seriously so delicious!

What to Serve with Fried Fish

  • Homemade Tartar Sauce – seriously the best!
  • Make your own french fries or use the frozen kind and toss in the oil with the fish.
  • We love wrapping the fish up in flour or corn tortillas and serving with coleslaw and pickled onions for a quick crispy fish taco!
  • Creamy Corn Salad or Classic Macaroni Salad would pair perfectly with this fish too.

This fish fry recipe is crispy and perfectly seasoned with flaky fish inside!

Are you ready to get your fish fry on?! This recipe will blow you away! Hope you enjoy it!

Crispy fried fish made easily with a tasty beer batter! Perfect for an easy fish fry!
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4.77 from 26 votes

Crispy Beer Batter Fish Recipe

This Crispy Beer Batter Fish Recipe has a light and airy coating with tender and flaky fish on the inside!
Prep Time15 mins
Cook Time15 mins
Course: Main Dish
Cuisine: American
Servings: 6
Calories: 262 kcal
Author: Shawn


  • 2 lbs. white fish, like cod or tilapia
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup all purpose flour
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 2 tsp seasoned salt
  • 1 large egg, lightly beaten
  • 1 1/3 cups beer
  • Canola oil for frying


  • Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3  inches deep. Heat oil to 375 degrees F.
  • Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
  • To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
  • Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!
Fried fish can be reheated in an air fryer or toaster oven at 325 degrees until heated through.


Calories: 262kcal | Carbohydrates: 20g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 103mg | Sodium: 1256mg | Potassium: 546mg | Fiber: 1g | Sugar: 1g | Vitamin A: 614IU | Calcium: 27mg | Iron: 2mg
Keywords: Beer Batter, Crisp, Crispy, Fish Fry, Flaky, Fried Fish
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
35 Responses
  1. Evelyn

    Tried the recipe tonight with Atlantic Cod fillets and a brand new deep fryer. Nervous about the new fryer, but all went well. The fish was fantastic. Great recipe, really light and crisp batter. My husband and two sons, all adults, agreed it was better than any restaurant deep-fried fish. One of my sons is a “foodie” and actually worked in a seaside restaurant when he was younger, so is quite opinionated about fish prep. Very impressed. Congratulations Shawn.

  2. Judy

    4 stars
    My fish had no crispness.
    I couldn’t get the lumps out of the batter so I sifted them out. That left a large bowl of tasty brown liquid. (I used Guinness.) when I put the fish in the liquid of course it didn’t adhere to the fish, flounder, which cooked but didn’t get crispy. Then I smushed the strained flour and rubbed the next fish in that and the liquid. It worked better but not great. Do I need less beer, more flour or what? HELP! My husband wants it again but I need a Revised recipe. The tartar sauce was great. I added what was left to my macaroni salad. Yum

    1. Hi Judy, I’m sorry you didn’t get that crispy fish. My guess is that your oil wasn’t hot enough yet. If it’s the right temperature your fish will cook perfectly, but if it’s not there yet, the fish will be more soggy and less crispy. Hope that helps!

      1. Judy

        4 stars
        If at first you don’t succeed try try again! Otherwise I’ll have an unhappy husband. I got 1-1/2 Crispy fish from rubbing them in my sifted out flour. I am persistent. I am lucky my neighbor always has beer on hand

  3. Sally

    3 stars
    I wish the directions were more clear — up to 1 1/3 beer, but may be way less. My batter was a luiquidy mess 🙁 After my son did some research, I will try this again knowing that I am looking for a consistency that is like fluffy pancake batter (as opposed to crepes).

    1. The batter isn’t supposed to be super thick. If it’s too thick it wont be as crispy when it cooks. Make sure your oil is nice and hot, and even a thin layer of batter will puff up and get nice and crispy!

  4. Ann W

    Making this tonight, is it better to use cold or room temp beer or does that matter? Thanks in advance and will let you know later how it came out 🙂

  5. Kelli

    Havnt tried this yet but going to! i was just wondering about the skin on the fish? I bought some fresh whitefish while in the U.P. do i try to remove or leave it?

  6. Dante

    5 stars
    Amazing! I, a lazy teenager, decided to try this recipe because I was getting tired of my dad’s grilled fish. This was so perfect! I’ll definitely make it again-and the tartar sauce made it even better.

    1. Shawn

      Sorry you didn’t enjoy the flavor of the fish. I would suggest pairing it with my tartar sauce. It’s a great combo!

  7. Sandy

    My whole life I could never cook fish.I decided to give it one last try and I DID IT!!!!. Looks just like the picture and is delicious and crispy

  8. Joe

    I think I did something wrong because mine was not crispy; it was beautifully browned but the breading was soggy. I did pat the fish down so it was very dry (the store substituted Talapia for Cod in my grocery order). I followed the recipe exactly. The flavor was good, I was just really looking forward to that crispy shell. My oil was about 360 when I put the fish in. I used a cast iron frying pan and only put a few pieces in a a time to prevent crowding. I put the fish on a cooling rack after cooking. I’d love to figure out what I did wrong so I can make it again. The taste is great! Thanks for sharing the recipe.

    1. Shawn

      Hey Joe! I emailed you directly, but I also wanted to respond here in case anyone else ran into the same issue. The reason your coating was soggy was because your oil was not hot enough. Try again at 375 degrees F and you should have much better success! 🙂

      1. Joe

        5 stars
        Thank you so much! I did get your email and I was going to try it again today but didn’t get around to it. I am thrilled it is something so simple. Thanks for the help!

      2. Joe

        Success! Cranked the heat up to 375 and got great results: crunchy, tasty fish! Thanks for sharing the recipe and for the guidance. Stay safe.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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