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Crispy Beer Batter Fish

Crispy Beer Batter Fish


Crunchy beer batter exterior with tender flaky fish is perfect for fish tacos, fish sandwiches, or served with fries! Recipe by iwashyoudry


  • 2 Lbs White Fish (Cod or Tilapia)
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1 Cup All Purpose Flour
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Paprika
  • 2 Tsp Seasoned Salt
  • 1 Large Egg, Lightly Beaten
  • 1 1/3 Cups Beer
  • Canola Oil (for frying)


Add oil to a large, heavy bottomed pot or deep fryer until it’s about 2 to 3 inches deep. Heat oil to 375 degrees.

While the oil is heating up, cut the fish into stick shapes – about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.

To make the beer batter, whisky together flour, garlic powder, paprika, and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until smooth.

Quickly dip the fish one piece at a time into the batter and carefully place into the hot oil. Cook for 3 to 4 minutes, or until the fish is golden brown. Drain on a wire rack and serve while hot!


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