Name: Crispy Beer Battered Fish Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Western
Ingredients: 700 g white fish fillets, skinless and boneless (flathead, snapper, whiting, cod, tilapia, flathead); 1/4 cup rice flour; 3/4 cup plain/all purpose flour; 1/4 cup rice flour; 1 1/4 tsp baking powder; 1/4 tsp salt; 1 cup very cold beer (lager or pale ale, avoid dark beers); 4 to 5 cups peanut oil (or vegetable, canola, or cottonseed oil); Tartare sauce; Lemon wedges; Homemade crispy French fries; Baked potato wedges

If you’re craving that perfect, golden crunch that just melts in your mouth, this Crispy Beer Battered Fish Recipe is about to become your new favorite. It’s a vibrant twist on classic fish and chips, with a light, airy batter that’s bursting with flavor and texture.

A white plate shows two pieces of golden brown fried fish with crunchy batter sprinkled lightly with salt, placed on top of thick, golden brown French fries. One piece of fish is broken to show the white, flaky inside. To the side of the plate, there are two lemon wedges with bright yellow color, and a small round bowl filled with creamy white tartar sauce with small green herbs mixed in. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Beer Battered Fish Recipe
Top Tip
How to Serve Crispy Beer Battered Fish Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Beer Battered Fish Recipe

Why You'll Love This Recipe

I remember the first time I made this recipe — the batter puffed up to a glorious, crispy crown while the fish inside stayed tender and flaky. It’s the kind of dish that feels fancy yet so approachable you want to whip it up every weekend.

Ultra-crispy texture: Thanks to rice flour and ice-cold beer, the batter stays light and shatteringly crisp.
Simple but special: Uses minimal ingredients but delivers maximum crunch and flavor.
Quick to make: Prep and cook in just 22 minutes from start to finish, perfect for a weeknight treat.
Flexible serving options: Enjoy it with classic tartare, zesty lemon wedges, and your choice of crispy fries or baked potato wedges.

Ingredients & Why They Work

When it comes to the best beer battered fish, choosing the right ingredients is key. I always recommend fresh white fish fillets and beer that’s really cold — it’s the secret behind that light, airy batter. Plus, the blend of plain and rice flour works wonders for crispy results.

Flat lay of fresh white fish fillets cut into batons, a small pile of plain/all purpose flour, a small pile of rice flour, a small mound of baking powder powder, a small pinch of salt on the side, a small white ceramic bowl filled with very cold pale lager beer, whole brown eggs with clean shells, a few lemon wedges, a small white ceramic bowl of creamy tartare sauce, fresh flat-leaf parsley sprigs, and a small white ceramic bowl of golden peanut oil all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White fish fillets: Skinless and boneless varieties like flathead or snapper provide tender, flaky fish perfect for frying.
Rice flour: This is essential for extra crispiness and to keep the batter from going soggy too quickly.
Plain/all purpose flour: Forms the base of the batter for structure and coating.
Baking powder: Helps create that light and airy texture in the batter.
Salt: A pinch enhances both the fish and batter flavors.
Very cold beer: Lager or pale ale works best; the carbonation helps puff up the batter.
Peanut oil (or similar): Ideal for frying because of its high smoke point and neutral flavor.
Tartare sauce, lemon wedges, crispy fries, baked wedges: Classic accompaniments that elevate your meal to fish-and-chip perfection.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Beer Battered Fish Recipe is how easy it is to tweak to suit your taste or dietary needs. Whether you want to play with the fish type, adapt the batter, or change up the sides, you can make it truly yours—and it’ll always turn out delicious!

Gluten-free version: Swap the plain flour for a gluten-free blend and keep the rice flour as is. I tried this once with a trusty gluten-free flour from the supermarket, and the batter stayed wonderfully crisp. Just be sure to keep the beer cold and the batter light—everyone couldn’t believe it was gluten-free!
Light and extra crispy: For an even lighter crust, I sometimes add a tablespoon of cornstarch to the batter mix along with the rice flour. It puffs up beautifully and adds that extra crunch that’s so addictive.
Spicy twist: Add a pinch of cayenne pepper or smoked paprika to the dry ingredients before whisking in the beer. It gives a subtle kick without overpowering the delicate fish—a fun way to jazz up your next fish and chips night.
Seasonal fish swaps: Feel free to use whatever white fish is fresh and local. During summer, I love using snapper because of its sweet flavor, but cod or flathead work just as well year-round.
Non-alcoholic batter: If you’d rather skip the beer, soda water plus an extra ¼ teaspoon baking powder is a fantastic substitute. I tested this for a family gathering, and it delivered a light, crispy batter that disappeared faster than I could plate it.

Step-by-Step: How I Make Crispy Beer Battered Fish Recipe

A close-up of a golden brown, crispy fried nugget being dipped into a small white bowl filled with thick, creamy white sauce with visible herbs. The nugget is held by a woman's hand, showing its textured, crunchy surface, and is partially covered with the sauce. Around the bowl, there are more crispy fried nuggets and seasoned golden fries scattered on white parchment paper over a white marbled surface. The background is softly blurred, keeping focus on the nugget and sauce dip. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Dry Your Fish Fillets

The foundation of great crispy fried fish starts with dry fish. I always pat my white fish fillets thoroughly using paper towels or a clean tea towel until the surface is completely dry. This step is crucial because excess moisture can make the batter soggy. Then, I cut the fish into nice-sized batons around 7 x 3 cm (about 3 x 1¼ inches). If your fillets are thick—over 3 cm—I slice them horizontally in half to ensure they cook evenly without the batter burning.

Step 2: Dust Your Fish with Rice Flour

While your oil is heating, pour ¼ cup of rice flour into a shallow bowl for dusting. Lightly sprinkle salt on 3 or 4 fish pieces at a time, then dip each piece into the rice flour, making sure to shake off any excess. This dusting helps the batter cling better and gives that signature crunch. You can do this up to 10 minutes before frying—just don’t let the fish sit too long uncovered.

Step 3: Heat Your Oil to the Perfect Temperature

Fill a heavy-based pot with 6 cm (2 to 3 inches) of peanut oil or your chosen frying oil. Heat it over medium-high until it reaches 190°C (375°F). Maintaining this temperature is key for a crispy, golden crust without greasy batter. If you don’t have a thermometer, test by dropping a little batter in—the oil should bubble up quickly and float the batter on top.

Step 4: Whisk Together the Crispy Beer Batter

Right before frying, whisk together ¾ cup plain flour, ¼ cup rice flour, 1 ¼ teaspoon baking powder, and ¼ teaspoon salt in a bowl. Slowly pour in 1 cup of very cold beer—lager or pale ale works best—while whisking gently. Don’t overdo it; the batter should be fairly thin and able to coat the back of a spoon with some lumps still visible. If it feels too thick, add beer one teaspoon at a time. Keeping the batter cold ensures a light, airy texture once fried.

Step 5: Dip and Fry Your Fish to Golden Perfection

Dunk each dusted piece of fish into the batter, allowing excess to drip off just briefly—too much batter can weigh down the crispiness. Carefully lower battered fish pieces into the hot oil away from you, frying in batches without crowding the pot. Fry for about 3 minutes, flipping after 2 minutes, until the batter turns a deep golden color and is ultra-crispy. This quick cooking time ensures tender, cooked-through fish with a delightful crunch.

Step 6: Drain and Serve Immediately

Use a slotted spoon to remove the fish and drain it on paper towels to soak up any excess oil. Repeat until all pieces are cooked. The crispy fish will stay perfectly crunchy for about 15 to 20 minutes, giving you just enough time to plate it nicely. Serve hot with tartare sauce, fresh lemon wedges, and your favorite crispy fries or baked potato wedges for a classic, comforting meal.

Top Tip

There’s something magical about achieving that perfect crunch on your Crispy Beer Battered Fish Recipe, and these tips will help you get there every time with confidence and ease.

Keep the batter icy cold: I learned that keeping the beer batter in the fridge between batches is key, especially on warm days. It keeps the batter light and crisp rather than soggy.
Don’t over-mix the batter: From experience, gently whisking until just combined with some lumps left intact creates that airy, delicate crust. Over-mixing activates gluten and ruins the lightness.
Use rice flour for dusting and batter: Rice flour gave my fish that unbeatable crunch and helped the batter stay crisp for at least 15-20 minutes – a game changer compared to using just plain flour.
Fry fish in small batches: Crowding the pot made the oil temperature drop which slowed cooking and led to greasy, soggy batter. I swear by frying just 3-4 pieces at a time for perfect golden results every time.

How to Serve Crispy Beer Battered Fish Recipe

Two long, pale pink fish fillets with visible light pink lines lay flat on a white plastic cutting board. A silver knife with a patterned blade is placed above the fillets, resting on the cutting board. The cutting board sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Classic garnishes bring out the best in this crispy beer battered fish. I love serving mine with tangy tartare sauce and fresh lemon wedges to add a bright, zesty edge that complements the crunchy batter perfectly. Don’t skip a handful of fresh leafy greens tossed in a simple vinaigrette on the side to keep things balanced and refreshing.

Side Dishes

To complete the experience, serve alongside homemade crispy French fries or oven-baked potato wedges—they’re a natural pairing that soak up any extra tartare sauce or lemon juice beautifully. The contrast between the crunchy batter and these warm, golden sides is simply unbeatable.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the fish in an airtight container in the fridge. They’ll keep well for up to 1 day, although for best texture, eat them as soon as possible since the crispy batter will start to soften over time.

Freezing

This Crispy Beer Battered Fish Recipe doesn’t freeze very well. Because the batter is light and airy, freezing and thawing will make it soggy and lose its crunch. For the crispiest results, it’s really best enjoyed fresh from the fryer.

Reheating

If you need to reheat, do it in a hot oven or air fryer rather than the microwave. Set your oven to 200°C (390°F) and heat the fish for 5–7 minutes to help crisp up the batter again. Keep in mind it won’t be quite as perfect as freshly cooked, but it’s a good way to salvage leftovers without ending up with soggy fish.

Frequently Asked Questions:

Can I use any type of beer for the batter?

Yes, but stick to pale ales or lagers that are ice cold. Dark beers like stout or porter will affect the batter’s color and flavor. If you prefer a non-alcoholic option, use ice-cold soda water with a little extra baking powder.

Why is rice flour important in this recipe?

Rice flour creates a super crispy texture and helps the batter stay crunchy for longer after frying. You can substitute with cornstarch or potato starch if needed, but rice flour is best.

Can I prepare the batter ahead of time?

It’s best not to. The batter should be kept cold and used fresh right before frying to keep it light and airy. Batter made ahead tends to lose its effectiveness, resulting in soggy or thick crusts.

How do I keep the batter crisp if making a large batch?

Try double frying: fry the fish at 190°C (375°F) until golden but not deep golden, drain, then increase the oil temperature to 200°C (390°F) and fry again for 1 minute to finish crisping. This method reduces greasiness and keeps the batter beautifully crunchy.

Final Thoughts

This Crispy Beer Battered Fish Recipe has quickly become a favorite go-to for that perfect balance of crunchy, golden batter and tender, flaky white fish. With just a few simple ingredients and some mindful cooking tips, you can bring a little bit of classic fish and chips magic right into your kitchen anytime you crave it. So grab your cold beer, heat that oil, and enjoy the delicious comfort of homemade crispy fish with your favorite sides—trust me, your taste buds will thank you!