10 Tips for when cooking this dish
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Use cold beer to keep the batter light and airy.
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Let the batter rest 10 minutes before using.
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Pat fish dry and dredge in flour for better adherence.
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Fry at a consistent 350°F (175°C) for optimal crispiness.
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Don’t overcrowd the pan — it lowers oil temp.
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Use a neutral oil like canola or peanut oil.
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Flip only once during frying to keep coating intact.
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Drain on paper towels or a wire rack to stay crispy.
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For non-alcoholic version, use soda water instead.
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Serve immediately — fried fish is best fresh!
Serve it with suggestions
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Classic chips or fries
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Homemade tartar sauce
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Lemon wedges
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Pickled onions or slaw
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Mushy peas or buttered peas
FAQs
Q: Can I use soda water instead of beer?
A: Yes! Soda water or sparkling water works well for a non-alcoholic version.
Q: Does this batter work on shrimp or chicken?
A: Absolutely — it’s great for shrimp and boneless chicken strips too.
Q: Why dredge the fish in flour first?
A: It helps the batter cling better and prevents it from sliding off during frying.
Q: Can I make the batter ahead of time?
A: It’s best made fresh, but you can mix the dry ingredients in advance.
Q: How do I keep the coating crispy after frying?
A: Place fried fish on a wire rack and keep warm in a 200°F oven until serving.
