Beer Battered Fish

3.6
(24)
Beer Battered Fish
Servings:
4
Ready In:
15 minutes
Prep Time:
5 minutes
Cook Time:
10 minutes
Wait Time:
0 minutes
Spiciness:
0/5

Ingredients

  • 1 (cup) beer (more or less)
  • 1 (7.0 ounce package) shake-and-pour buttermilk pancake mix
  • 1 (pound) trout fillets
  • 1 (cup) vegetable oil
  • 1/2 (cup) cornstarch or all-purpose flour

Directions

  1. Heat oil in a large skillet over medium heat.
  2. Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid and shake it a few times to mix completely. Pour the batter into a bowl.
  3. Place cornstarch in a shallow bowl. Dredge fish in cornstarch and shake off excess. Then dip fish into the batter using a pair of tongs.
  4. Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.
  5. Note: for classic British fried fish, substitute pancake mix with the following ingredients; 2 cups flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 1/4 teaspoon cayenne pepper, pinch Old Bay Seasoning, 1 bottle brown beer, cold, 1/2 cup cornstarch, for dredging. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
491
Total Fat
34g
Saturated Fat
5g
Cholesterol
67mg
Sodium
243mg
Carbohydrate
14g
Dietary Fiber
0g
Sugars
2g
Protein
26g
Vitamin A
6%
Vitamin C
5%
Calcium
14%
Iron
4%
Potassium
536mg

Comments

  • vicki
    vicki 36442

    Very good taste. Working with the batter was a little tricky but once I got started it turned out ok. Everyone loved it and I would use this receipe again!

    over 3 years ago
  • Rachel
    Rachel 114507

    I'm really not a great chef which is why I am on this site... but I am curious if this recipe is as good as the Beer Battered fish you can just buy at Smart and Final! I go the east route! I dont know if I can do all this hard work! =( I know Preprocessed food is very bad for my family - but it's the easiest way to go! I'll try this one...one day! LOL

    almost 3 years ago
  • Jason
    Jason 837040

    Batter did not stick to the fish and it tasted like pankakes.

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Jason, if you dredge the trout in cornstarch or all purpose flour first then dip it in the batter, it will stick. If you want beer batter without using pancake mix here's a recipe for you: 2 cups flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 1/4 teaspoon cayenne pepper, pinch Old Bay Seasoning, 1 bottle brown beer, cold, 1 1/2 pounds of fish, cornstarch, for dredging. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time. Bring oil to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

    over 2 years ago
  • roseanna
    roseanna 1056191

    sooo tasty, so easy!

    about 2 years ago
  • Anonymous
    Anonymous 448589

    Is there anything I can use in place of the beer?

    about 2 years ago
  • Shannon
    Shannon 37625

    "For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth or stock. Non-alcoholic beers may also be substituted." - via http://homecooking.about.com/library/archive/blalcohol6.htm

    about 2 years ago
  • Shannon
    Shannon 37625

    Hit enter too soon. But I'd go with the non-alcoholic beer if you want the flavor. Otherwise, it's just battered fish. ;)

    about 2 years ago
  • Anonymous
    Anonymous 448589

    Thanks so much Shannon!

    about 2 years ago
  • Shannon
    Shannon 37625

    You're welcome! =)

    about 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Non-alcoholic sparkling apple cider is a great substitute for the beer in this recipe. Or, as Shannon said, non-alcoholic beer.

    about 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    you can get it on the soda aisle in your grocery store.

    about 2 years ago
  • Anonymous
    Anonymous 448589

    I think I will try that! Thanks again.

    about 2 years ago
  • Kendra
    Kendra 1318089

    ....you guys do know that the alcohol cooks out, right? it doesn't matter if you get alcoholic or non-alcoholic beer....go for the taste you want out of it.

    about 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Kendra is right for the most part. Anytime you cook with alcohol, (whether it's wine, spirits or beer) most of the alcohol will evaporate and leave behind a great flavor. The method of cooking, whether or not you flambe, will burn off most of the alcohol. However, there are still trace amounts of alcohol left behind in the food unless you simmer it for 2-3 hours. Please keep in mind that usually you would use a small amount of alcohol to begin with and once the majority of the alcohol evaporates, that which remains is very slight if present at all.

    about 2 years ago
  • Anonymous
    Anonymous 448589

    I know there are many recipes which use beer and turn out well. I prefer not to use alcohol so appreciate the substitutes suggested. Just my preference. Thanks so much for all the comments.

    about 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Anonymous, you're welcome!

    about 2 years ago
  • chevy
    chevy 1123390

    My husband wasn't a fan of this but he's British he knows a proper fish and chips

    almost 2 years ago
  • Donna (Food on the Table)
    Donna (Food on the Table) 86758

    Chevy, which version did you do? The original one, or the one at the end for the substitutions for the classic British version? Just curious!

    almost 2 years ago
  • chevy
    chevy 1123390

    The pancake batter version, should try the British version!

    almost 2 years ago
  • Donna (Food on the Table)
    Donna (Food on the Table) 86758

    Yes, definitely! :-)

    almost 2 years ago
  • Anonymous
    Anonymous 2094527

    Bland

    10 months ago
  • Anonymous
    Anonymous 1682111

    Can I use bread crumbs for dredging instead of corn starch? I will appreciate a response. I really want to try this recipe

    10 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Anonymous! The cornstarch helps the batter stick to the fish (making sure the batter does not fall off) as well as helps to ensure a crispy crust on fried fish/chicken. For this particular recipe, you could omit the cornstarch and use flour. However, since you dip the fish in the cornstarch before dipping in the batter, substituting bread crumbs for the cornstarch would not work well. But what you could do, is use a three part breading process. Dip the fish first in flour, then in an egg wash and then bread crumbs. You could then fry as directed above, or bake in a preheated 400 degree oven for 10-15 minutes or until the fish flakes easily with a fork. Here are a few other 'crispy fish' recipes you might want to also check out: Crispy Orange Roughy: (http://www.foodonthetable.com/recipes/24779-crispy-orange-roughy) AND Crispy Fish Fingers: (http://www.foodonthetable.com/recipes/281308-crispy-fish-fingers) AND Crispy Catfish: (http://www.foodonthetable.com/recipes/199100-crispy-catfish)

    9 months ago
  • shafiek
    shafiek 2262796

    My family loved it!!

    5 months ago