Martha Stewart Beer-Battered Fish

Martha Stewart beer-battered fish turns flaky cod, pale lager and a simple flour batter into a crisp golden fried fish dinner in 55 minutes. It's an easy fish fry recipe for weeknight dinner, Lent Fridays, summer cookouts or game day, and it's a classic deep-fried favorite.

Keep the oil at 350°F the whole time, because that heat crisps the batter before the fish has a chance to overcook. Let it drop or climb and you get greasy, soggy pieces or a dark crust over raw fish.

Martha whisks a lager into just flour, salt and baking powder, so the fizz keeps the coating light and airy while the beer's sugars brown it deeply. She also fries in two batches, which keeps the oil hot and the pieces from clumping.

Martha Stewart Beer-Battered Fish

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

520

kcal

A thin lager batter puffs into a crackly golden shell around tender, flaky cod. A quick caper tartar sauce and fresh lemon wedges cut through the richness of the fry.

Ingredients

• 8 cups vegetable oil
  

• 1 cup all-purpose flour
  

• Coarse salt
  

• 1/2 teaspoon baking powder
  

• 1 cup pale lager
  

• 1 1/2 pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces
  

• lemon wedges, for serving
  

• mayonnaise
  

• lemon
  

• capers
  

• relish
  

• Hot sauce
  

Directions

• Heat the oil: Pour 8 cups vegetable oil into a large, heavy pot, filling it no more than halfway, and heat it to 350°F. Meanwhile, set a wire rack over a rimmed baking sheet and heat the oven to a low warm setting.
• Make the batter: Whisk 1 cup all-purpose flour, 1 1/2 teaspoons coarse salt and 1/2 teaspoon baking powder together in a medium bowl. Slowly pour in 1 cup pale lager, whisking until the batter is smooth.
• Prep the fish: Pat the 1 1/2 pounds cod pieces dry with paper towels, then season them lightly with salt. Dry fish helps the batter cling, so don't skip it.
• Dip the fish: Working in two batches, dip each piece into the batter and gently shake off the excess. Then lower the fish into the hot oil without crowding the pot.
• Fry in batches: Fry the fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch. Adjust the heat as needed to hold 350°F, then transfer the pieces to the rack with a slotted spoon.
• Keep warm: Slide the first batch into the warm oven while the second one fries. That way everything reaches the table hot and crunchy.
• Make the tartar sauce: While the fish fries, whisk together mayonnaise, lemon juice, capers and relish in a small bowl. Add hot sauce to taste, then serve it alongside the fish with lemon wedges.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Checkered Chef cooling racks, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is the best beer for beer-battered fish?

Choose something light and crisp like a pale lager, pilsner or pale ale. Skip hoppy IPAs and dark stouts, since their bitter, heavy flavor can overpower the mild fish. Non-alcoholic beer works just as well.

Can I use a fish other than cod?

Yes, any firm, mild white fish works, and haddock is the classic swap. Cut it into pieces about 1 by 3 inches so it cooks through in the same 7 minutes.

How do I reheat leftover fried fish so it stays crispy?

Refrigerate leftovers in an airtight container for one to two days. Reheat them in an air fryer at 350°F for 5 minutes. You can also bake them at 400°F for 10 minutes on a wire rack set inside a rimmed baking sheet.

How do I know the oil is ready without a thermometer?

Drop a little batter into the oil. If it bubbles and rises to the top right away, the oil is ready to fry.

Why did my batter turn out greasy or soggy?

Usually the oil was too cool or the pot was crowded, which drops the temperature fast. Fry in two batches and keep the oil at 350°F so the coating crisps instead of soaking up grease.