Tavern Beer Battered Fish
Dive into the irresistible crunch of Tavern Beer Battered Fish, a pub-style classic that brings the flavors of your favorite tavern straight to your kitchen. This recipe features tender white fish fillets, such as cod or haddock, enveloped in a golden, crispy coating made with a rich batter of cold lager or pale ale beer. A seasoning blend of garlic powder, paprika, and black pepper elevates the flavor, while cornstarch and baking powder ensure the perfect light and crisp texture. Fry each piece to perfection in hot oil until beautifully golden and serve it fresh with zesty lemon wedges and your favorite dipping sauces. Ready in just 35 minutes, this crowd-pleasing dish is a must-try for lovers of homemade comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup lager or pale ale beer (cold)
- 4 cups vegetable oil (for frying)
- 4 pieces lemon wedges (for serving)
Instructions
Pat the fish fillets dry with paper towels and set them aside on a plate.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper.
Gradually pour in the cold beer while whisking until a smooth, thick batter forms. The consistency should coat the back of a spoon without being too runny.
Preheat the vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat to 350°F (175°C). Use a thermometer to monitor the oil temperature.
Lightly dredge each fish fillet in a small amount of flour, shaking off the excess. This helps the batter adhere to the fish.
Dip the dredged fish fillets one at a time into the beer batter, ensuring they are fully coated. Let any excess batter drip off.
Carefully lower the battered fish into the hot oil. Fry in batches to avoid overcrowding the pot. Fry each fillet for 4-6 minutes, or until golden brown and crisp, turning them halfway through if necessary.
Transfer the cooked fish to a plate lined with paper towels to drain any excess oil.
Serve the beer-battered fish immediately with lemon wedges and your favorite dipping sauces or side dishes, such as tartar sauce or fries.
Nutrition Facts
Calories |
9080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 951.7 g | 1220% | |
| Saturated Fat | 136.2 g | 681% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3067 mg | 133% | |
| Total Carbohydrate | 119.9 g | 44% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.6 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 151 mg | 12% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1645 mg | 35% | |
*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.
