how to beer batter fish





Yield 8 pieces


1 1/2 cups self-raising flour

1 egg, lightly whisked

375ml chilled beer

Salt & pepper

Vegetable oil, to deep-fry

8 white fish fillets (I use whiting fillets, about 120g each)


Add the flour to a medium mixing bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and rest in the refrigerator for 30 minutes.

Add the vegetable oil to a large saucepan and heat over high heat. You can test if the oil is hot enough by adding a piece of bread; when the oil is ready the bread will turn golden brown in about 10 seconds.

Dip the fish pieces into the batter one at a time to coat. Drain off excess batter then add to the oil. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat, in batches, with remaining fish and batter, reheating oil between batches. Take care not to over crowd the oil, for best results stick to two to three pieces at a time.

Serve with chips, lemon wedges and sea salt.


For the crispiest, most delicious results keep your batter ICE COLD. The shock of the cold batter hitting the hot oil is what gives the fish it's delicious crunch!

Recipe by Cooker and a Looker - Australian Home Cooking at