Best 2 Crispy Beer Battered Fish Recipes

Get ready to dive into a culinary adventure with our crispy beer-battered fish recipes! Discover the secrets to creating a golden-brown, irresistible batter that elevates the delicate flavors of your favorite fish. From classic cod and haddock to succulent shrimp and calamari, our collection of recipes caters to every seafood lover. Dive into the delightful world of crispy beer-battered fish, where each bite is a symphony of flavors and textures. With step-by-step instructions and expert tips, these recipes guarantee a perfect crispy coating and tender, flaky fish every time.

Here are our top 2 tried and tested recipes!

CRISPY BEER-BATTERED FISH

Crispy Beer-Battered Fish image

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. -Jenny Wenzel, Gulfport, Mississippi

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 cup 2% milk
1/3 cup beer or nonalcoholic beer
2 cups crushed unsalted top saltines (about 40)
4 cod fillets (6 ounces each)
Oil for deep-fat frying

Steps:

In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 513 calories, Fat 27g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 775mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

CRISPY CORN AND BEER-BATTERED FISH TACOS

Crispy Corn and Beer-Battered Fish Tacos image

Make these tacos the center of your Cinco de Mayo party this year and serve with our Kiwi and Tomatillo Pico de Gallo, Mexican-Style Pickled Vegetables, and Carrot Habanero Hot Sauce.

Provided by Rick M.

Categories Mexican

Time 1h4m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs skinless boneless cod (cut crosswise into 16 strips)
kosher salt, freshly ground black pepper
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon seasoning salt
2 teaspoons hot smoked paprika
2 teaspoons baking powder
1/4 teaspoon baking soda
12 ounces mexican-style pale lager beer
1/2 cup club soda (or water)
3 tablespoons cider vinegar
vegetable oil (for frying, about 3 quarts)
Kiwi and Tomatillo Pico De Gallo salsa (for serving)
Carrot Habanero Hot Sauce hot sauce (for serving)
Mexican-Style Pickled Vegetables vegetables (for serving)
warm corn tortilla, lime wedges, sliced avocado, chopped cilantro, and shredded red cabbage (for serving)

Steps:

Special Equipment: A deep-fry thermometer.
Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).
Whisk flour, cornmeal, seasoned salt, paprika, baking powder, baking soda, in a medium bowl. Add beer, club soda and vinegar and whisk just until combined and no lumps remain.
Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3-4 minutes. Transfer to paper towels to drain.
Serve fried fish with tortillas, pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage.

Tips:

For the crispiest fish, use a light beer. Darker beers will give the batter a more bitter flavor.
Make sure the fish is very cold before dipping it in the batter. This will help the batter adhere to the fish and prevent it from falling off.
Use a deep fryer or a large pot filled with oil to fry the fish. The oil should be at least 3 inches deep.
Fry the fish in small batches so that the oil temperature does not drop too much. This will help the fish cook evenly and prevent it from becoming greasy.
Cook the fish until it is golden brown and flaky. This will take about 3-4 minutes per side.
Serve the fish immediately with your favorite dipping sauce.

Conclusion:

Crispy beer-battered fish is a delicious and easy-to-make dish that is perfect for any occasion. With a few simple tips, you can make sure that your fish is cooked to perfection and that the batter is crispy and flavorful. So next time you're looking for a quick and easy meal, give this recipe a try!