Beer Battered Fish Fry

During lent the Friday fish fry at the local American Legion Posts has become a weekly ritual.  Here is one of my favorite recipes.

Beer Battered Fish Fry

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Ingredients:Beer Battered Fish Fry French Fries 2

  • 12 oz. boneless Haddock or Cod fillets
  • All-purpose flour: 3 cups
  • Salt: 1 tbsp.
  • Black pepper: 1 tsp
  • Garlic powder: 1 tsp
  • Brown sugar: 1 tbsp.
  • Ground mustard: 1 tsp
  • Paprika: 1/2 tsp
  • Onion powder: 1/2 tsp
  • Olive oil: 1 tbsp.
  • Favorite light beer: 3 cups
  • Lemon wedges


  1. Make sure you use a soft and flaky white fish. Haddock or Cod are my first choice. When deep-frying a piece of fish make sure it’s no thicker than 3/4 of an inch. If it’s too thick, the outside will be done way before the inside causing the outside to burn. If the fish is frozen make sure you allow it to thaw completely.
  2. Set the fish and 1 cup of flour aside.
  3. Mix up the remaining ingredients to make up the batter.
  4. Coat the fish with flour before placing in batter, this helps the batter stick to the fish.
  5. Place fish into batter making sure it is completely coated.  Allow excess batter to drip off fish then slowly and carefully drop the battered fish into the hot oil.
  6. Allow the fish to fry for about 5 minutes or until its golden brown.
  7. Carefully remove the fish from the hot oil when golden brown let rest on a paper towel to drain.

Serve with your lemon wedge, favorite Tartar or Cocktail sauce, coleslaw, French fries or a baked potato.

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