Beer Battered Fish and Tarter Sauce

SeafoodEntree

Apr 20

Written By Amelia

This beer battered fish fries up golden, crisp, and craggly with a light, airy coating and a creamy homemade tartar sauce on the side.

About this Beer Battered Fish Recipe with Homemade Tarter Sauce

This beer battered fish is everything you want from a classic fish and chips recipe- light, crispy, and packed with flavor! The batter is made with (super) cold beer for a delicate, airy texture, while garlic, celery salt, and other seasonings give it depth and more deliciousness. Paired with a homemade tartar sauce full of dill, pickles, and lemon. You will LOVE!

Why you’ll love

Light, crispy, and crunchy coating
Easy beer batter with simple ingredients
Packed with savory flavor (not bland)
Homemade tartar sauce takes it to the next level
Perfect with coleslaw or fries

Ingredients you’ll need

Cod or haddock
All-purpose flour
Cornstarch
Baking powder + baking soda
Cold beer
Chicken bouillon powder
Garlic powder
Celery salt
Black pepper
Mayonnaise
Dill pickles
Capers
Fresh dill
Lemon juice
Dijon mustard
Worcestershire sauce
Sugar

How to make

Make the tartar sauce by mixing mayonnaise, pickles, capers, dill, lemon juice, Dijon, Worcestershire, and sugar, then refrigerate. Pat the fish dry and season lightly. Heat oil to 370–375°F. Prepare a simple flour dredge, then mix the beer batter until loose and pourable. Dredge the fish, dip into the batter, and fry in batches until golden, crispy, and cooked through. Drain on a wire rack and serve immediately.

Tips for success

Use very cold beer for a lighter, crispier batter
Keep the batter loose, not thick (helps with lacy-ness)
Fry at 370–375°F for best texture
Don’t overcrowd the pan (I fried 1-2 at a time)
Let excess batter drip off for a craggier coating
Always drain on a wire rack, not paper towels

Frequently Asked Questions

What fish is best for beer battered fish?
Cod and haddock are best because they’re flaky, mild, and hold up well to frying.

Why is my batter not crispy?
The batter may be too thick or the oil too cool. Use cold beer and fry at 375°F.

Can I make the batter ahead of time?
No, it’s best used immediately for the lightest, crispiest texture.

Can I reheat fried fish?
Yes, refry at 375°F for a few minutes until hot and crispy or reheat in an oven.

What to serve with

Coleslaw
French fries
Lemon wedges
Malt vinegar
Tartar sauce (below- or you could use premade)
Pickles

More Recipes You’ll Love

Crispy Beer Battered Fish

Yield: 4-6

Author: Amelia is NOT a Chef

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Crispy, golden beer-battered fish with a light, craggly coating and tender, flaky interior. The batter is made with cold beer, garlic, and savory seasonings for maximum flavor and crunch. Served with a creamy homemade tartar sauce packed with dill, pickles, and a touch of tang, this fish is perfect with coleslaw or fries for a classic fish and chips-inspired meal.

Cook modePrevent screen from turning off

Ingredients

Fish

1 1/2 to 2 pounds cod or haddock, cut into fillets or strips
salt and black pepper
oil for frying (canola, peanut, vegetable, etc.)

Dredge

1 cup all-purpose flour
1/4 cup cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Beer Batter

1 cup all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons chicken bouillon powder
2 teaspoons garlic powder
1 teaspoon celery salt
1/2 teaspoon black pepper
1 1/2 cups very cold beer

Tater Sauce

1 cup mayonnaise
1/2 cup finely chopped dill pickles
1 tablespoon chopped capers
1 packed tablespoon chopped fresh dill
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon Worcestershire sauce
black pepper, to taste

Instructions

In a medium bowl, stir together the mayonnaise, dill pickles, capers, dill, lemon juice, Dijon mustard, sugar, Worcestershire sauce, and black pepper until well combined. Refrigerate while you prepare the fish.
Pat the fish dry with paper towels and lightly season both sides with salt and black pepper.
Heat 1 1/2 to 2 inches of oil in a heavy pot to 370–375°F.
In a shallow dish, whisk together the flour, cornstarch, salt, and black pepper for the dredge. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, chicken bouillon, garlic powder, celery salt, and black pepper, then pour in the very cold beer and whisk until just combined. The batter should be loose and pourable.
Lightly dredge each piece of fish in the flour mixture, shaking off the excess, then dip into the batter and let any excess drip off.
Carefully lower the fish into the hot oil, frying in batches so you don’t overcrowd the pan. Fry for 4 to 5 minutes, until deep golden brown and crisp, turning if needed.
Transfer the fish to a wire rack set over a baking sheet and lightly sprinkle with salt while hot. Serve immediately with tartar sauce, lemon wedges, and coleslaw.