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crispy golden fried fish

Golden Crispy Fried Fish

This golden crispy fried fish features a light, airy beer batter that creates the perfect crunch with every bite. The cold beer and cornstarch dredge work together to keep the fish moist inside while developing a delicate, shattering coating outside. It's restaurant-quality fish made simple for your home kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bottle cold brown beer
  • 1/4 teaspoon cayenne pepper
  • 1 dash Old Bay Seasoning
  • 1 tablespoon baking powder
  • 1 1/2 pounds firm white fish fillets (tilapia, pollock, or cod) cut into 1-ounce strips
  • Cornstarch for dredging
  • 1 gallon safflower oil for frying
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt

Equipment

  • Dutch oven
  • Roasting rack
  • Thermometer

Method
 

  1. Heat 1 gallon of safflower oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F.
  2. Preheat your oven to 200 degrees F to keep finished batches warm.
  3. In a bowl, whisk together flour, baking powder, kosher salt, cayenne pepper, and Old Bay Seasoning until well combined.
  4. Add the cold brown beer to the dry ingredients and whisk until the batter is completely smooth and free of lumps.
  5. Refrigerate the batter for 15-60 minutes (the colder the batter, the crispier your fish).
  6. While waiting, cut the white fish fillets into 1-ounce strips and lightly dredge them in cornstarch.
  7. Working in small batches, dip the cornstarch-coated fish strips into the cold batter and carefully lower them into the hot oil.
  8. When the batter sets on one side, gently turn the pieces over and cook until golden brown, about 2 minutes total.
  9. Transfer the finished pieces to a roasting rack to drain excess oil.
  10. Allow the oil to return to 350 degrees between batches before adding more fish.
  11. Keep finished batches warm in the preheated oven until ready to serve.

Notes

For best results, make sure your beer is very cold before adding it to the batter. This helps create those delicate air pockets that make the coating extra crispy. Don't skip the cornstarch dredge - it's key for helping the batter adhere properly to the fish.
If you don't consume alcohol, club soda or seltzer water makes an excellent substitute for beer in the batter. For a gluten-free version, try using rice flour instead of all-purpose flour.
Serve immediately with lemon wedges, tartar sauce, and your favorite sides. Leftovers can be reheated in a 375°F oven for 10-12 minutes to restore some crispness, though they're best enjoyed fresh.