Best 7 Beer Battered Fish Burgers Recipes

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Indulge in the golden-fried goodness of beer-battered fish burgers, where flaky fish fillets are enveloped in a crispy, golden-brown beer batter and nestled between soft burger buns. This tantalizing dish combines the flavors of the sea and the unique taste of beer, resulting in a culinary symphony that will delight your taste buds. With three delectable recipes to choose from, you can explore a range of flavors and techniques to create the perfect beer-battered fish burger that suits your preferences. Dive into the classic version, where succulent cod fillets are coated in a light and airy beer batter, or embark on a culinary adventure with the spicy beer-battered fish burger, where a blend of chili flakes and cayenne pepper adds a fiery kick. For a healthier twist, try the baked beer-battered fish burger, which offers a crispy coating without the added oil. No matter your choice, prepare to be captivated by the symphony of flavors and textures that come together in every bite of these irresistible beer-battered fish burgers.

Let's cook with our recipes!

BEER-BATTERED FISH AND CHIPS



Beer-Battered Fish and Chips image

Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

3 large russet potatoes (about 1 1/2 pounds)
Vegetable oil, for deep-frying
1 1/4 cups all-purpose flour
1 cup rice flour
2 teaspoons baking powder
Kosher salt
1/4 teaspoon cayenne pepper
1 12-ounce bottle lager, chilled
1 1/2 pounds skinless Pacific cod fillet (in one piece), cut into 12 pieces
Malt vinegar and lemon wedges, for serving

Steps:

  • Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
  • Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
  • Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
  • Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
  • Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.

BEER BATTER FOR FISH



Beer Batter for Fish image

Basic beer batter, good for almost any white fleshed fish.

Provided by Wilma Scott

Categories     Seafood     Fish

Time 15m

Yield 6

Number Of Ingredients 12

3 eggs
¾ cup beer
1 ½ cups milk
4 cups pastry flour
1 tablespoon baking powder
½ teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
.063 teaspoon garlic powder
1 ½ pounds cod fillets
2 quarts vegetable oil for frying

Steps:

  • In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
  • In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
  • In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
  • Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

Nutrition Facts : Calories 772.1 calories, Carbohydrate 74.8 g, Cholesterol 142.2 mg, Fat 41.5 g, Fiber 10.9 g, Protein 28.9 g, SaturatedFat 6.7 g, Sodium 491.7 mg, Sugar 3.7 g

BEER BATTERED COD



Beer Battered Cod image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Oil, for frying
2 eggs
2 teaspoons Essence, recipe follows
1 1/2 cups all-purpose flour
1 tablespoon baking powder
10 ounces beer
4 (6-ounce) fillets fresh cod
Salt
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.
  • Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

BEER BATTER FISH MADE GREAT



Beer Batter Fish Made Great image

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Provided by Linda Olar

Categories     Seafood     Fish

Time 30m

Yield 8

Number Of Ingredients 10

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

Steps:

  • Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
  • Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
  • Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g

BEER-BATTERED FISH



Beer-Battered Fish image

This crispy beer batter can also be used for chicken tenders, onion rings, and zucchini slices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 8

8 cups vegetable oil
1 cup all-purpose flour
Coarse salt
1/2 teaspoon baking powder
1 cup pale lager
1 1/2 pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces
lemon wedges, for serving
Tartar Sauce, for serving

Steps:

  • In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
  • Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
  • With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

Nutrition Facts : Calories 549 g, Fat 38 g, Protein 29 g

BEER BATTERED FISH



Beer Battered Fish image

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Provided by Chef Sunshine

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 quarts vegetable oil (for frying)
8 (4 ounce) cod fish fillets
salt and pepper
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 ounce) bottle beer

Steps:

  • Heat oil in a deep fryer to 365 degrees F (185 degrees C).
  • Rinse fish, pat dry, and season with salt and pepper.
  • Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
  • Gradually mix in one beer until a thin batter is formed.
  • You should be able to see the fish through the batter after it has been dipped.
  • Dip fish fillets into the batter, then drop one at a time into hot oil.
  • Fry fish, turning once, until both sides are golden brown.
  • Drain on paper towels, and serve warm.

Nutrition Facts : Calories 2120.1, Fat 219.8, SaturatedFat 28.6, Cholesterol 72.4, Sodium 656.8, Carbohydrate 16.6, Fiber 1.4, Sugar 0.3, Protein 23.7

BEER BATTERED BURGERS



beer battered burgers image

saw this on diners, drive ins, and dives and had to run into the kitchen and try it. delicious!!!!!

Provided by rebecca jackson

Categories     Burgers

Number Of Ingredients 6

ground beef
your choice of seasoning for burger, salt, pepper, taco, ect.
for beer batter
flour or baking mix
salt and pepper to taste
enough beer to create a batter that will stick to the burger not to soupy or it wont stick

Steps:

  • 1. season the ground beef with your choice of seasoning
  • 2. fry you hamburger until cooked through
  • 3. dip in beer batter and deef fry until goldon brown
  • 4. serve with or without a bun and your choice of toppings..enjoy

Tips:

  • Use light beer for the batter. It makes the batter crispy and light, not heavy and dense.
  • Don't overmix the batter. Overmixing will make the batter tough.
  • Use a neutral oil for frying. Canola oil, vegetable oil, or peanut oil are all good choices.
  • Make sure the oil is hot enough before frying the fish. If the oil is not hot enough, the fish will absorb too much oil.
  • Don't overcrowd the pan when frying the fish. If the pan is too crowded, the fish will not cook evenly.
  • Serve the fish burgers immediately with your favorite toppings.

Conclusion:

Beer-battered fish burgers are a delicious and easy-to-make meal. They are perfect for a casual lunch or dinner and can be served with a variety of toppings. So next time you are looking for a quick and tasty meal, give these beer-battered fish burgers a try.

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