This crispy beer battered fish has just two ingredients in addition to the fish. No other seasonings or special spices. Just mix these two ingredients together, dip the fish and fry to a golden crisp, and enjoy with your favorite tartar sauce.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course, Main Dish
Cuisine: American
Keyword: battered, copycat, fish, restaurant food
Servings: 4Servings
Calories: 240kcal
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Begin heating the oil in a large skillet or fryer. I use a12-inch skillet. Heat to 375 degrees Fahrenheit.
Cut the fish into pieces, approximately 3-inch pieces.
In a shallow dish or pie plate, mix the pancake mix
Add the beer and stir with a whisk or a fork to incorporate.
You should be able to see the fish through the batter after it has been dipped, but it should lightly coat the fish.
Once the fish is dipped in the batter, carefully place in the hot oil. I use a tongs to help with this so I don’t splash the oil and burn myself.
When you first add the fish to the oil, it will sink to the bottom of the pan. Once it has been frying a minute or two, the fish will start to float toward the top of the oil. Turn the fish and let it continue to cook another few minutes.
The batter should be crispy and golden in color. The fish should be floating on the top of the oil. Total cooking time is 5-6 minutes per batch.
I generally fry 3-4 pieces at once.
Serve with lemon slice if desired and tartar sauce.
It is best to look for a fish that has a neutral flavor and is not too oily. Therefore, most fish that has white flesh is a good option for frying. Here are a few good choices; Cod, Haddock, Trout, Perch, or even Shrimp are great choices for deep frying using this beer batter.However, in my opinion, the cod is my first choice when looking for a fish to make this crispy beer battered fish.