Fish In Beer Batter
Crispy fish in a flavorful beer batter with a hint of lemon and herbs, perfect for a satisfying meal for seafood lovers and casual dinners alike.
Ingredients
Instructions
- Sprinkle the fish fillets inside and out with lemon juice.
- Mix the flour, cornmeal, dill or tarragon, salt, and paprika in a bowl.
- Add beer to the dry ingredients and mix until smooth to make the batter.
- Dip the fish fillets into the beer batter.
- Fry the battered fish in hot oil for 8 to 9 minutes on each side until golden brown and cooked through.
Tips & Substitutions
For a crispier batter, ensure your beer is cold and consider using a light lager. If you don't have cornmeal, you can substitute with additional flour or breadcrumbs for texture. Adding a pinch of cayenne pepper to the batter can give an extra kick. If using thicker fish like cod, adjust the frying time to ensure it's cooked through.
Serving Suggestions
Serve the fish hot with a squeeze of fresh lemon juice on top. This dish pairs beautifully with a side of tartar sauce and crispy fries, or a fresh salad for a lighter option. For a unique twist, consider serving alongside a scoop of Tuna Mousse or with some homemade coleslaw.
Storage & Reheating
Store any leftover battered fish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy. Avoid microwaving, as it can make the batter soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fish In Beer Batter contains roughly 243 calories, with 1g protein, 9g carbohydrates, and 23g fat. It is a good source of vitamin A (11% of the Daily Value). Note that it is relatively high in sodium, at 1748mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets, but it's best to thaw them completely in the refrigerator before cooking. Pat them dry to remove excess moisture, which helps the batter stick better and fry evenly.
What type of beer is best for this batter?
A light lager or pilsner works best for a light and crisp batter. Avoid dark beers, as they can overpower the delicate flavor of the fish. Experimenting with different beers can also add unique flavors to the batter.
Can I make the batter ahead of time?
It's best to make the batter fresh, as it can lose its lightness and crispiness over time. However, you can prepare the dry ingredients ahead and mix in the beer just before frying for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).