Beer Battered Fish

4 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Beer Battered Fish made with fresh cod filets dipped in seasoned beer batter and fried until golden brown and crispy, EASY to make and ready in only a few minutes!

Fish and Chips is a favorite go-to order in any restaurant, and this recipe is a great pub option along with other pub favorites like Buffalo WingsSuper Crispy Chicken Tenders and Classic Beef Chili.

Beer Battered Fish in basket with tartar sauce

Beer Battered Fish is a classic pub food dinner made with fresh cod that’s dipped into a batter of flour, eggs, beer, and seasoning, then fried until it’s crispy and golden brown on the outside and flaky on the inside. Serve this with crunchy potato chips or fries and a big spoonful of tartar sauce with lemon wedges.

The flavor for this dish comes from the seasoning and the beer. A dryer stout works nicely, but use whatever beer you’d also like to drink. You can also use more or less seasoning depending on taste.

Serve Beer Battered Fish alongside French Fries for a classic fish & chips presentation, or pair with a cool creamy Coleslaw.

Frequently Asked Questions

What is the best oil for deep frying fish?

Canola oil and peanut oil have the highest smoking point, which means you have less chance of burning the oil if it gets too hot. I like to use canola oil, because that’s what I usually have around the house, and it doesn’t impart any flavor to the fish.

How long do you fry battered fish?

Each piece of fish will take about 10 minutes to fry, 4-5 minutes on each side. Work in batches, making sure the fish has enough room around each side to fry properly.

How can you tell if fried fish is done?

The fish is done when it turns a golden brown color, and the fish will be floating near the top of the oil, while the bubbles from around the sides of the fish will slow down.

How do you make tartar sauce?

It’s easy! Mix the following ingredients together and refrigerate at least an hour before serving:
1 cup mayonnaise
2 teaspoons sweet relish
1 teaspoon yellow mustard
1 teaspoon lemon juice

Beer Battered Fish collage of prep steps

More Seafood Recipes

Beer Battered Fish piece dipped in tartar sauce

Tips for Making Beer Battered Fish

  • Add in ¼ teaspoon of cayenne pepper or a dash of hot sauce to make this recipe spicy.
  • Try adding different spices like curry powder, turmeric, or paprika for different variations.
  • Watch the temperature of the oil carefully, if the temperature is too low you’ll end up with greasy fish, and too high will cook the outside before the inside is done. If your fish does turn out greasy, you can try placing it directly onto a baking rack to let the oil drip off.
  • If your batter is too runny, whisk in all purpose flour a little bit at a time until it is the right texture.
  • A fresh cod fillet will not have a strong fishy aroma, it should smell slightly like the ocean and that’s all. If it smells strong, it it old, not fresh.
  • You can make this with any white fish, try tilapia or grouper.
  • Serve this with malt vinegar and tartar sauce (recipe above).
Beer Battered Fish in basket with tartar sauce

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Beer Battered Fish

Beer Battered Fish made with fresh cod filets dipped in seasoned beer batter and fried until golden brown and crispy, EASY to make and ready in only a few minutes!
Yield 4 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 pounds cod , cut into 5 inch pieces
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 cup flour
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 large egg
  • 12 ounces beer
  • canola oil for frying


  • Heat 3 inches of oil in a dutch oven to 365 degrees.
  • Dry the cod well then season with salt and pepper.
  • Mix the flour with the garlic powder and paprika, then add in the egg mixing well before whisking in the beer slowly.
  • Dip the fish into the batter then carefully into the oil frying until golden brown then remove to a wire rack (not paper towels or newspapers, it will steam).



Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 364kcal | Carbohydrates: 29g | Protein: 45g | Fat: 3g | Cholesterol: 138mg | Sodium: 1307mg | Potassium: 1072mg | Fiber: 1g | Vitamin A: 1010IU | Vitamin C: 2.3mg | Calcium: 55mg | Iron: 3mg
Beer Battered Fish Collage
Beer Battered Fried Fish
Bite of Beer Battered Cod Fish
Fried Cod Fish in Beer Batter

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Just delightfull I’tried the beer batter and its making My cooking more tastfull I get many questions with regards to where did you by these chicken peaces here in Aalborg Den ark and My answer where???? I made Them…… And My friends keep on asking for me to make batter for them when they have friends over just great, and the cajun batter just outstanding I went to Louisiana in 1968 and this batter bringes memories back chefers Guys and thanks

  2. My family loved this batter. It was so tasty. I kept looking for things to fry in it. Thanks so much for this recipe.

  3. This was AMAZING!!! My husband loves fish and chips and trying to save money I gave it a go tonight and it was loved. He said it is better than the local English pub. I also used some of the extra batter and made onion rings and they were great as well. Thanks so much for posting this recipe!

  4. WOW!!! Adapted the recipe to the amount of fresh cod I had…WINNER WINNER WINNER! So good, I will make again, my husband gave it two thumbs up!

  5. Awesome batter! I used 12oz of beer but also added 1/3-1/2 cup of panko. Also let fish come to room temp.
    So crunchy and perfect!

  6. The batter is good, add a little baking powder and it will puff up nicely, and replace 1/3 of the flour with panko if you want it crisper. But 4-5 minutes on each side is too long, unless your fish is 4 inches thick. Cooking too long makes the fish mushy. More like 2-3 minutes on each side at 375°, and it will be golden, flaky and cooked through.

  7. Made this for dinner tonight and it was great! Husband and kids (6 & 4) loved it as well. I used halibut and it was perfect. Saving and will definitely make again. Thank you!

  8. 1. Your recipe worked well for me with King Mackerel. A dark meat pelagic species.
    2. Why do you coat the fish with salt and pepper rather than to just add the salt and pepper to the batter with the other dry ingredients?
    3. I know Americans and Mexicans will eat ANYTHING cheap, but why why why promote tilapia within such a nice recipe? I have seen them raised commercially in Mexico on the undigested corn in hog poop. Efficient business plan, but yuck.

    1. I like to coat the fish because I can really tell how much seasoning is on each piece. I have more control over it. Also, I try and do recipes that are easy and delicious and that I know most people are comfortable with. I personally prefer cod, but I know a lot of my readers enjoy tilapia so I try and give them recipes that work for them. I’m glad you enjoyed the recipe with your choice.

  9. My husband & I just made this with cod and tilapia in the deep fryer. Both turned out excellent! Thank you!

  10. Fish is thawing tartar sauce is in frig (I added so e minced sweet onion) so this is dinner today hope mine turns out as good as your pics.

    1. I don’t usually comment on recipes, but this was the BEST. It was perfect flavor and perfectly crispy. 10 ounces of Guinness was perfect for the batter. Best fried fish I have had… maybe ever. Thanks for a great and easy recipe!!

      1. This just totally made my day, Emily! So glad you loved it enough to come back and let me know.

  11. This was really good. My first piece stuck but oh well, still delish. Popped them in the oven to keep things hot while I finished my chips (fries) and coleslaw. Amazing flavor.

  12. Very delicious recipe! Very light and crispy. I used a Basa fish fillet for my first attempt which I personally don’t recommend. The fish itself was a bit mushy after frying. I think a perch or Halibut would be wonderful! Will be making it again!

  13. Hi, I’m not a beer drinker, but I want to cook a birthday dinner and surprise my step sister who loves fish, and drinks beer occasionally, for her special day. What beer would you recommend best for this recipe?

  14. Awesome recipe! We like more kick and added extra Cayenne pepper. I would definitely try this recipe again but with a darker beer like Guinness

  15. This was an excellent recipie, I will be making it again.Very easy and quick.The tartar sauce is so delish also.

  16. Hi Sabrina! I made this for dinner tonight; it tasted good, although I anticipated the cooked coating to be crispy, yet it was sort of soft. I made sure the canola oil was btwn 350-400F. Any suggestions on how to create a crispier cooked batter? Thanks so much!

    1. I’m glad it was still delicious. Next time, make sure not to overcrowd the fish while frying, giving them enough time to get nice and crispy.

  17. OMG was this wonderful!! I even forgot the egg but didn’t even notice a difference. For someone who misses Wisconsin Friday night Fish Fries, this is exactly how I remember the crunchy coating to be. Thank you so much for such an easy and delicious recipe!

  18. Thumbs up from the family. Great taste. I only used 10 ounces of beer after reading some of the comments. Thanks for sharing.

  19. I followed the instructions exactly I didn’t use the whole can of beer I didn’t want it to runny it looked wonderful when frying then I’d say 1 minute out of the fryer they just went to mush ? and I had them on a frying rack. I put them back in the fryer for a bit longer they got super crispy then went mushy in a matter of a minute I am a seasoned cook and I know there really should not be a reason why it happen we just removed the out side and ate the fish. Bewildered.

    1. Oh no! Next time, try not to overcrowd the pan when frying. It allows the temperature of the oil to stay at the right temperature and should eliminate that issue.

  20. Made this tonight. All 4 of my pieces stuck to the bottom of my cast iron skillet. And yes it was preheated. Also the batter was very thin.

  21. Tried this, and used a little less beer in the batter and it was delicious! Thanks for the recipe ? Also, my mom ate it, and she never eats my food.

  22. We live in port Dover Ontario. I just made this with fresh yellow perch and I’d was to die for excellent!!!

      1. Husband APPROVED! I have a deep fryer, so nothing stuck. I had the basket in the oil, slipped each piece in with tongs slowly. The breading was just enough, thin and crispy, the cod was light and fluffy. Ready to try this in an air fryer (when I get one). I did rest on a backing rack instead of paper towels…perfect.

        Nice light breading recipe, I threw in some Tony’s seasoning just for some flavor but otherwise did not deviate from your recipe. A++!

        I’ll take pictures tomorrow, Hubbie wants this for lunch again tomorrow.

  23. I guess I did something wrong cause two pieces came out like the photos but others fell apart! They were very tasty tho!

  24. Easy to prepare, e en better to eat! Was a hit at the family table! Served with a little tartar sauce on the side, sweet potato fries and a couple of beers!

  25. Super super easy and super freakin delish!! OMG! This is as good as our favorite seafood restaurant on our favorite St Simons Island, Georgia. I was so tired after a busy Father’s Day weekend, but had some fresh grouper that I wanted to use quickly. Found this recipe and boy oh boy, Sabrina did NOT disappoint. DH was thrilled and he couldn’t say enough good things about the end result. We don’t eat fried alot, but when we do, THIS will be our go to for certain. THANK you Sabrina!!

  26. Hi there, I just made this and it was very tasty. However, the batter lost its crisp extremely quickly.

    1. Oh no! Try and make sure not to overcrowd the pan while you’re frying also that the oil is at the right temperature. Hope this helps for next time. So glad it was still tasty though.

        1. Oh no!! Next time try and hold the fish a bit in the oil to get a good coating before letting it go in the basket.

      1. Tried the recipe i used whiting fish it did get mushy after a few minutes and I used the rack but I loved the taste.
        can leftover batter be use the next day I didn’t have any more fish thawed out
        My first time trying your recipe I was impressed I was so glad I had all the ingredients I was excited to try the recipe even though it was around 8:00pm had almost decided to forego dinner ??

    1. I made the batter with 12 ounces of beer per the instructions and the batter was very watery. Is this a mistake in the recipe? I don’t see how it could possible take 12 ounces. I added a bunch more flour, probably another 1/2 cup, to make the batter thick enough to coat the fish. It still was too thin.

      1. Oh no, I’m sorry it wasn’t thick enough to how you like it. Next time perhaps start out with 6oz beer and 1 cup flour, and add in beer and flour until it reaches the consistency you like.

  27. I want to make this but was curious, should the beer be room temperature or does it matter if it’s cold? Also is there a special kind of thermometer for testing the oil temperature?

    1. I prefer cold beer because I think it gives it a lighter, crispier batter but you can use it at room temperature too. Just a preference. Most meat thermometers can be used to check the oil temperature. Hope this all helps!

  28. I made this and it was awesome! We loved the crunchiness and flavor! I didn’t use cod or fish. I battered turkey gizzards. What I love the most about this recipe is you can use other spices to change up the flavor. Thanks for posting it. I will be using this recipe for my go to batter.

  29. Was completely out of beer! Mortal sin on Friday night. I substituted club soda and didn’t miss a beat. Nice tempura texture. I used the batter on dressed out catfish. Fried about 4 min 30 sec per side.

    1. Only a guess, but it seems to me that putting battered anything in an air fryer would make quite a mess. Mel Heinrichs

    1. I used Strand Brewing Company but if that’s not available you can use Guinness or any other company that offers a dry, stout beer. Enjoy!

    1. you can not do these in an air fryer unless you want all the batter running everywhere and have a huge mess

  30. Hi Sabrina. Love your recipes. Can you tell me please which type of paprika you use for the beer battered fish as I have hot, mild, smoked and sweet.

  31. I don’t drink beer so if you can recommend a beer I can use to make the batter it would be really appreciated. By the way, of all of the food websites I have subscribed to, yours is my favorite one. All of the recipes I have made have turned out excellent. So thank you!

    1. I’ve had great experience using O’douls non alcoholic for friends who don’t drink. Even club soda in a pinch but the amber flavor helps. And thank you so much for the kind words, that is so incredible sweet, I try really hard to make sure the recipes work well for you guys, I’m so glad you’re enjoying them.

      1. How many minutes do you cook the fish in the oil? I know you said till its golden brown but how many minutes is that.

        1. It really depends on the size of the fish. I would say about 4-6 minutes. Just keep an eye on it and once it turns golden brown, you’re ready.

  32. Sabrina,
    Thank you for your wonderful posts. I love that each day your blog brings us new recipes to try. I always know I can come here for great recipes that everyone should have in their recipe box. Making your food every week, have tried too many to mention but all with great success. Please keep doing what you are doing, so my family can keep eating. Happy New Year.

      1. I have tried numerous fish batter recipes and this one is by far the best I’ve ever tasted. This is better than going to a restaurant, and ordering fish and chips…a true winner recipe. Thanks for sharing!???