Boston Battered Fried Fish
Crispy, golden, and perfectly indulgent, Boston Battered Fried Fish is a seafood lover’s dream come true. This recipe features tender white fish fillets—think cod, haddock, or pollock—enveloped in a light, airy beer batter infused with subtle hints of garlic, paprika, and black pepper. The secret to its irresistible crunch lies in the cold beer, which creates a bubbly batter that fries to perfection at 375°F. Whether paired with lemon wedges, tartar sauce, or a generous serving of fries, this quick and easy 35-minute recipe brings the charm of a New England fish fry straight to your kitchen. Perfect for weeknight dinners or weekend gatherings, it’s sure to be a family favorite.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) White fish fillets (cod, haddock, or pollock)
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 1 cup Cold beer (lager or pale ale)
- 4 cups Vegetable oil (for frying)
- 4 pieces (for serving) Lemon wedges
Instructions
Pat the fish fillets dry with paper towels and set aside. Ensure they are free from excess moisture to help the batter adhere better.
In a medium mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. Whisk until evenly mixed.
Slowly pour the cold beer into the flour mixture while whisking constantly. Continue stirring until a smooth batter forms. The batter should have a slightly thick consistency that coats the back of a spoon. If it's too thick, add a bit more beer; if it's too thin, sprinkle in a bit more flour.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 375°F (190°C). Use a kitchen thermometer to monitor the temperature.
Working one piece at a time, dip a fish fillet into the batter, ensuring it is completely coated. Allow any excess batter to drip off.
Carefully lower the coated fish into the hot oil. Fry 2-3 fillets at a time, making sure not to overcrowd the pan, which can lower the oil temperature.
Fry the fish for 4-5 minutes per side or until the batter is golden brown and crispy. Use a slotted spoon or tongs to flip the fillets halfway through cooking.
Remove the cooked fish from the oil and place them on a paper towel-lined plate to drain any excess oil. Repeat with the remaining fillets.
Serve the fried fish immediately with lemon wedges on the side. Pair with tartar sauce, coleslaw, or fries for a classic meal.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.3 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
