Why You’ll Love this Golden Crispy Fried Fish
Three reasons you’ll love this golden crispy fried fish recipe: the perfectly light, airy batter, the juicy tender fish inside, and the incredible crunch with every bite.
I’ve tested dozens of batters, and this beer-based version creates that dream-worthy texture we all crave.
The cold beer and resting time are my secret weapons for achieving that delicate coating that shatters when you bite into it.
The cornstarch dredge? That’s what keeps the fish moist while the outside turns golden brown.
Trust me, your family will think you’ve been hiding professional chef skills all along.
What Ingredients are in Golden Crispy Fried Fish?
Creating the perfect fried fish starts with gathering the right ingredients. This recipe combines a light beer batter with perfectly seasoned white fish fillets to create that restaurant-quality crunch we all crave at home.
The combination of spices gives just enough flavor without overpowering the delicate fish, while the beer in the batter creates those wonderful air pockets that make the coating so irresistibly crispy.
- 1 gallon safflower oil, for frying
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 dash Old Bay Seasoning
- 1 bottle brown beer, cold
- 1 1/2 pounds firm-fleshed white fish fillets (tilapia, pollock, or cod), cut into 1-ounce strips
- Cornstarch, for dredging
When shopping for this recipe, the fish quality matters tremendously. Look for fresh, firm fillets with no fishy smell—they should have a clean, oceanic scent.
While the recipe suggests tilapia, pollock, or cod, you could substitute with haddock or halibut if they’re more readily available.
And about that beer? Don’t worry about getting anything fancy, but do make sure it’s cold—this helps create that light, crispy texture we’re after. The colder the beer, the better your batter will turn out.
How to Make this Golden Crispy Fried Fish
The magic of perfectly fried fish begins with preparation. Start by heating 1 gallon of safflower oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F. While that’s warming up, preheat your oven to 200 degrees F—this will be your holding area to keep finished batches warm while you complete the frying.
Now, for the batter that makes all the difference: in a bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of kosher salt, 1/4 teaspoon of cayenne pepper, and a dash of Old Bay Seasoning until well combined. The cayenne gives just enough warmth without overwhelming the delicate fish flavor.
Next comes the secret to that airy, crispy coating—cold brown beer. Whisk one bottle into your dry ingredients until the batter is completely smooth and free of lumps. Can we take a moment to appreciate how the carbonation in beer creates those heavenly little air pockets?
Pop this batter into the refrigerator for 15-60 minutes; the colder the batter, the crispier your fish. While waiting, cut your 1 1/2 pounds of white fish fillets into 1-ounce strips and lightly dredge them in cornstarch. This thin coating helps the batter adhere perfectly and creates an even crispier result.
When your oil reaches temperature, it’s showtime. Working in small batches (overcrowding is the enemy of crispiness), dip the cornstarch-coated fish strips into your cold batter and carefully lower them into the hot oil. When the batter sets on one side, gently turn the pieces over and cook until they reach that gorgeous golden brown color, about 2 minutes total.
Transfer the finished pieces to a roasting rack to drain—not paper towels, which can make them soggy. Allow the oil to return to 350 degrees between batches. This patience pays off in consistently crispy fish from the first piece to the last.
The result? Fish that’s tender and flaky on the inside with a light, crispy, beer-infused coating that shatters with each bite.
Golden Crispy Fried Fish Substitutions and Variations
While the classic beer-battered fish recipe creates pure magic, you might sometimes need (or want) to switch things up based on what’s in your pantry or dietary preferences.
I’ve found that club soda or seltzer water makes a lighter batter if you’re avoiding alcohol. Don’t have safflower oil? Peanut or canola work beautifully too.
As for the fish, any firm white fish does the trick—swap tilapia for haddock, or try catfish for something different.
For gluten-free folks, rice flour creates an amazingly crispy coating.
And if you’re feeling adventurous, add some grated Parmesan or chopped herbs to the batter. Delicious variations, same satisfying crunch.
What to Serve with Golden Crispy Fried Fish
So what perfectly complements that irresistible crunch of golden fried fish?
I’m a huge fan of classic pairings like tangy homemade tartar sauce and crisp coleslaw. The cooling creaminess cuts through the richness beautifully.
Thick-cut chips or french fries are practically mandatory in my kitchen, creating that beloved fish-and-chips combo. For something lighter, try a bright citrus salad or vinegary cucumber slices.
Don’t forget the drinks! A cold beer (perhaps from the same bottle you used in the batter) or sparkling lemonade makes everything taste better.
My family fights over the last lemon wedges—they’re non-negotiable garnishes.
Final Thoughts
Beyond those perfect pairings, I’ve found that mastering homemade fried fish transforms ordinary weeknight dinners into something special.
The secret really lies in that beer batter—cold beer creates those airy bubbles that make each bite irresistibly crispy.
Remember to keep your oil temperature steady at 350°F, because too hot scorches the outside while leaving the inside raw, and too cool gives you soggy, oil-soaked results. Nobody wants that.
I’ve made this recipe countless times, and trust me, there’s nothing quite like watching your family’s eyes light up when you bring that golden, crispy fish to the table.
Golden Crispy Fried Fish
Ingredients
Equipment
Method
- Heat 1 gallon of safflower oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F.
- Preheat your oven to 200 degrees F to keep finished batches warm.
- In a bowl, whisk together flour, baking powder, kosher salt, cayenne pepper, and Old Bay Seasoning until well combined.
- Add the cold brown beer to the dry ingredients and whisk until the batter is completely smooth and free of lumps.
- Refrigerate the batter for 15-60 minutes (the colder the batter, the crispier your fish).
- While waiting, cut the white fish fillets into 1-ounce strips and lightly dredge them in cornstarch.
- Working in small batches, dip the cornstarch-coated fish strips into the cold batter and carefully lower them into the hot oil.
- When the batter sets on one side, gently turn the pieces over and cook until golden brown, about 2 minutes total.
- Transfer the finished pieces to a roasting rack to drain excess oil.
- Allow the oil to return to 350 degrees between batches before adding more fish.
- Keep finished batches warm in the preheated oven until ready to serve.
