I tried making Bobby Flay’s take on beer battered fish, and it was everything I hoped for—crispy, golden, and full of flavor.
The batter fries up light and crunchy while keeping the fish tender and flaky inside, just the way I like it. I love how the beer adds that subtle flavor and makes the coating extra airy.
For me, this recipe feels like classic comfort food, the kind you’d want with fries and a squeeze of lemon. It’s simple enough for a weeknight but special enough that it tastes like something from a seaside restaurant.
Why You’ll Love This Recipe
The batter is light, airy, and ultra-crisp thanks to cold beer and a touch of baking powder. It clings perfectly to the fish, creating that shatteringly crisp shell we all love — no sogginess in sight. Plus, you don’t need any fancy ingredients or equipment.
This recipe is also easy to scale for a crowd and works with different types of mild, flaky fish. Kids love it, grown-ups love it, and it’s even better than takeout.
What You’ll Need
For the Fish:
- 1½ to 2 pounds white fish fillets (cod, haddock, or halibut work best)
- Salt and pepper
- 1 cup all-purpose flour (for dredging)
For the Batter:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1¼ cups cold beer (lager or pale ale)
For Frying:
- Vegetable oil or peanut oil (for deep frying)
- Lemon wedges, for serving
- Optional: Tartar sauce or malt vinegar
Pro Tips
- Keep the beer cold — it creates lighter, crispier batter by slowing gluten development.
- Dry the fish well with paper towels before battering to help the coating stick.
- Dust with flour before battering — it helps the batter adhere beautifully.
- Don’t overcrowd the pot — fry in batches so oil temperature stays hot and crispy.
- Let rest on a rack, not paper towels, for max crunch.
Tools You’ll Need
- Large pot or Dutch oven for frying
- Candy/deep-fry thermometer
- Mixing bowls
- Whisk
- Slotted spoon or spider strainer
- Wire rack (or paper towel-lined tray)
- Tongs
Substitutions and Variations
- Gluten-free: Use a gluten-free flour blend and a GF beer.
- Spicy version: Add cayenne or a splash of hot sauce to the batter.
- Non-alcoholic: Sub club soda or sparkling water for the beer.
- Different fish: Try tilapia, catfish, or even shrimp for variety.
- Herbed batter: Add chopped parsley or dill for a fresh flavor boost.
Make Ahead Tips
You can mix the dry ingredients for the batter ahead of time, and store them in a jar.
Fish can be cut and kept in the fridge for a few hours before frying. However, always mix in the beer and fry the fish fresh for the crispiest results.
Instructions
1. Prep the Fish
Pat the fish fillets dry with paper towels. Cut larger pieces into 4–6 inch portions. Season lightly with salt and pepper on both sides.
2. Heat the Oil
Fill a heavy pot or Dutch oven with 2–3 inches of oil and heat to 350°F. Use a thermometer to monitor temperature.
3. Make the Batter
In a large bowl, whisk together 1½ cups flour, baking powder, paprika, garlic powder, and salt. Slowly whisk in cold beer until smooth. Batter should be slightly thick but pourable — like pancake batter.
4. Dredge and Batter the Fish
Lightly dredge each piece of fish in plain flour, shaking off excess. Dip into the beer batter, letting excess drip off before placing in oil.
5. Fry the Fish
Carefully lower battered fish into hot oil. Fry 3–4 minutes per side, or until deep golden brown and cooked through. Remove with slotted spoon and let drain on a wire rack.
6. Serve and Enjoy
Serve hot with lemon wedges and tartar sauce. Add fries, slaw, or a side salad for a full fish-and-chips experience.
Leftovers and Storage
Beer battered fish is best fresh, but leftovers can be stored in the fridge for up to 2 days.
Reheat in a 400°F oven or air fryer for 5–7 minutes to restore crispness. Avoid microwaving, which will make the batter soggy.
Recipe FAQs
Q: What type of beer works best?
A light lager or pale ale is ideal — it keeps the batter airy without overpowering the flavor.
Q: Can I bake instead of fry?
This batter is made for frying. For baked fish, try a breadcrumb coating instead.
Q: Why is my fish greasy?
Oil temperature was likely too low. Make sure it’s at 350°F before adding each batch.
Q: What’s the best type of fish to use?
Cod and haddock are traditional, but any mild white fish works well.
Crispy, Golden Perfection Every Time
This Bobby Flay-inspired beer battered fish is everything you want in a fried fish dinner: crispy outside, tender inside, and packed with flavor.
Whether you’re cooking for family night or showing off at your next backyard cookout, this recipe is sure to impress.
Give it a try and leave a comment below — did you stick with classic cod or try something new? I’d love to hear how your fish fry turned out!