This easy and delicious Beer Battered Fish recipe is a quick and crispy meal perfect for any occasion. With just a few simple ingredients, you can create a golden, crunchy coating that perfectly complements the tender fish inside. Serve it with lemon wedges and tartar sauce for a classic, satisfying dish that everyone will love.
Ingredients Needed:
- 1 pound white fish fillets such as cod or haddock, cut into 4-ounce servings
- 4 tablespoons cornstarch divided
- 1 cup all-purpose flour
- ½ teaspoon kosher salt plus more for serving
- ¼ teaspoon ground black pepper
- 1 cup cold beer
- 4 cups vegetable oil for frying
- Lemon wedges are optional, for serving.
- Tartar sauce is optional, for serving.
How To Make Beer Battered Fish Recipe?
- Prepare the Fish: Pat the fish fillets dry with paper towels, season with salt, and coat with 30g cornstarch. Set aside.
- Make the Batter: Whisk 120g flour, 30g cornstarch, salt, and pepper in a bowl. Gradually add 240ml cold beer and mix until smooth. Adjust the batter’s thickness by adding more flour or beer if needed.
- Preheat the Oven & Oil: Preheat the oven to 90°C and set a wire rack on a baking sheet. Heat 960ml oil in a frying pan to 175°C.
- Fry the Fish: Dip each fillet into the batter, letting excess drip off. Fry in hot oil for 3-4 minutes on each side, until golden and the internal temperature reaches 63°C.
- Drain & Keep Warm: Remove fish from the oil and drain on paper towels. Keep warm in the oven.
- Serve: Serve the fish hot with lemon wedges and tartar sauce, if desired.
Recipe Tips:
- Use Cold Beer: Make sure the beer is cold when mixing the batter. This helps create a crispier texture when fried.
- Chill the Fish: Before battering, chill the fish fillets in the fridge for about 10 minutes. This helps the batter stick better.
- Maintain Oil Temperature: Keep the oil at 175°C to avoid soggy fish. Too low or too high will affect the batter.
- Don’t Overcrowd the Pan: Fry the fish in batches to prevent the oil temperature from dropping, which can result in greasy fish.
- Use a Slotted Spoon: When removing the fish from the oil, use a slotted spoon to let excess oil drain off, keeping the fish crispy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Beer Battered Fish cool to room temperature. Then, place it in an airtight container and refrigerate for up to 2 days.
- Reheat: Heat the air fryer to 180°C. Air fry the fish for 4-5 minutes to make it crispy again.
Nutrition Facts:
- Calories: 387 kcal
- Total Fat: 28g
- Saturated Fat: 0g
- Cholesterol: 45mg
- Sodium: 364mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0.3g
- Sugars: 0g
- Protein: 20g
Try More Gordon Ramsay Recipes:
Gordon Ramsay Beer Battered Fish Recipe
Description
This easy and delicious Beer Battered Fish recipe is a quick and crispy meal perfect for any occasion. With just a few simple ingredients, you can create a golden, crunchy coating that perfectly complements the tender fish inside. Serve it with lemon wedges and tartar sauce for a classic, satisfying dish that everyone will love.
Ingredients
Instructions
- Prepare the Fish: Pat the fish fillets dry with paper towels, season with salt, and coat with 30g cornstarch. Set aside.
- Make the Batter: Whisk 120g flour, 30g cornstarch, salt, and pepper in a bowl. Gradually add 240ml cold beer and mix until smooth. Adjust the batter’s thickness by adding more flour or beer if needed.
- Preheat the Oven & Oil: Preheat the oven to 90°C and set a wire rack on a baking sheet. Heat 960ml oil in a frying pan to 175°C.
- Fry the Fish: Dip each fillet into the batter, letting excess drip off. Fry in hot oil for 3-4 minutes on each side, until golden and the internal temperature reaches 63°C.
- Drain & Keep Warm: Remove fish from the oil and drain on paper towels. Keep warm in the oven.
- Serve: Serve the fish hot with lemon wedges and tartar sauce, if desired.
Notes
- Use Cold Beer: Make sure the beer is cold when mixing the batter. This helps create a crispier texture when fried.
- Chill the Fish: Before battering, chill the fish fillets in the fridge for about 10 minutes. This helps the batter stick better.
- Maintain Oil Temperature: Keep the oil at 175°C to avoid soggy fish. Too low or too high will affect the batter.
- Don’t Overcrowd the Pan: Fry the fish in batches to prevent the oil temperature from dropping, which can result in greasy fish.
- Use a Slotted Spoon: When removing the fish from the oil, use a slotted spoon to let excess oil drain off, keeping the fish crispy.
Gordon Ramsay Beer Battered Fish Recipe