Fried Fish Recipe

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These unbelievably crunchy, light, moist and flavorful pieces of beer battered white fish aren't exactly light on the hips, but taste so incredible and satisfying, I promise you won't care. In fact, I suggest you go all in and make this fried fish recipe with homemade chips (AKA french fries), or serve with your favorite down-home Southern side dishes. And don't forget the dipping sauces!

Prep Time20

Cook Time10

Total Time30

Course: Seafood

Cuisine: American

Servings: pieces

Calories: 278kcal

Author: Sommer Collier

Equipment

1 Cooking Thermometer

Ingredients

2 ½ - 3 pounds white fish filets grouper, cod, halibut, haddock, catfish, walleye
1 cup all-purpose flour
½ cup cornstarch
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon garlic powder
½ teaspoon ground black pepper
12 ounce light crisp beer like Stella Artois or Corona
1 ½ quart fry oil peanut oil, canola oil

US Customary - Metric

Instructions

Prep the Fish: Set out a baking sheet and line it with paper towels. Cut the fish fillets into long strips about 1 ½ inch wide. Lay the fish strips on the paper towels. Once all the fish is cut, use another paper towel to gently press the fish fillets to remove excess moisture. Don't press too hard or you'll break the fillets. Let the fish sit out and dry as you prep the rest of the ingredients
Make the Batter: Set out a medium bowl. Combine the flour, cornstarch, salt, baking powder, garlic powder, ground black pepper. Mix well. Then whisk in the beer until the batter is smooth.
Set a large 6-8 quart pot over medium to medium-high heat. Pour in the oil and place a cooking thermometer in the pot, with the tip down in the oil, and clip it to the side of the pot.
Fry: Once the oil reaches about 365°F, it's time to start dipping the fish pieces. Working in batches, dip 6 to 8 fish strips at a time, then gently shake off the excess batter over the bowl. Carefully lower the fish fillets in the hot fry oil, one at a time. Use long tongs to swirl the battered fish in the oil before placing the next piece in the oil. This will ensure that they do not stick together. Do not overcrowd the pot; if using a smaller pot, work in batches of 4 to 5 pieces. *By the time the fish pieces are dunked, the oil should have reached about 375°F. The oil temperature will drop as the fish is added to the pot. You're looking to keep the fry oil around 350°F once the fish is in the oil. Watch the thermometer and adjust the heat as needed.
Cook the fish pieces for 4-5 minutes total, until the exterior is a rich golden-brown. While the first batch is in the oil, lay out a rimmed baking sheet and place a drying rack over the top. When the fish reaches the right color and cook time, use tongs to carefully move the fish pieces to the drying rack. Then dunk the next batch and repeat.
Serve the fried fish hot, with french fries, malt vinegar, and tartar sauce for fish and chips. Or serve it anyway you like!

Video

Notes

I suggest serving fried pieces of fish with homemade french fries - AKA chips!

Like most fried foods, I think this fish and chips recipe is best enjoyed when it's freshly made. Really, you just can't get that perfect crunch back. However, if you do have leftovers, you can cool them then store in an airtight container. They'll keep for 2-3 days in the refrigerator.

In my opinion, the best way to reheat fried fish is in the air fryer. Preheat the fryer to 350 degrees and cook for 3-4 minutes, flipping halfway through.

The other best option is to bake them in a 350-degree oven for about 10 minutes, or until hot and crispy again.

Nutrition