Beer Battered Fish

This beer battered fish is the lightest and crispiest fish I’ve ever had!   It’s so crispy your fork crunches through the outside to find a tender, white flaky fish on the inside!

paleo beer battered fish

Fried fish reminds me of Lenten fish fries.  I remember growing up (and even now) seeing signs on the corner next to Catholic churches during Lent.

My mom didn’t make fried fish growing up so I really don’t have any memories of eating it so I’m not sure what made me even embark on this Fish ‘n’ Chips recipe in the first place, but for some reason I did.

I think it was the ‘beer’ part of the batter that got me (insert smiley face).

But I will say this … out of ALL the endless recipes I have made through the years in my kitchen, this recipe surprised me more than all of them combined.

This batter is like OFF THE HOOK !!

This beer batter makes the lightest, crispiest fish ever.  It is not heavy or oily and totally different then a breaded fish.  Your fork will crunch through the batter to find a perfectly cooked moist tender fish inside.

The batter has a lot of flavor thanks to the beer and a generous amount of seasoning, which complements the fish really well. We ate our cod with tartar sauce and French fries, which is the traditional way to eat it.  But I wouldn’t turn it down if it showed up on my plate a hoagie roll and tartar sauce to mimic that quintessential fish sandwich.

Just a little motherly advice here … when frying with olive oil, be sure the oil DOES NOT get to a smoking point, that is dangerous.  It just needs to get nice and hot.  I’ve also used coconut oil with this recipe as well for those of you who are interested.



Beer Battered Fish

A perfectly light and crispy fish that perfect for a low carb.  When frying with olive oil be sure to not get it to a smoking point.  Coconut oil is also ok to use.

  • Author: Debi


  • (2) 6 oz fillets of white fish (cod, haddock, sole work well, choose thicker pieces)


  • 1/2 Cup Flour (I’ve used both almond and tapioca)
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 1/8 tsp cayenne pepper
  • 1 Organic egg, beaten
  • 1/4 Cup Beer (preferably full bodied like Guiness or a lager)


  1. Cut each fish fillet into about 4″ pieces
  2. Make the batter by combining all the ingredients and stirring well. Let it sit for 10-15 minutes
  3. When ready, coat the bottom of a large skillet with olive oil and heat over a med/med high heat until it splatters if you flick water on it
  4. Dip each fillet piece into the batter, coat well, and carefully place into the heated oil
  5. Depending on thickness, cook between 2-4 minutes per side
  6. Place on paper towels to drain and serve

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!  🙂

Print Friendly, PDF & Email


  1. Chris Kunze says:

    I was skeptical after the other comments, but followed it to a tee and it came out beautiful! We added a side of vinegar slaw for a perfect Ash Wednesday dinner!

    • so glad you took the chance Chris ! I’m thinking this is going to show up on our dinner plates a lot on Fridays this month

  2. The batter did not stick to the fish in the pan eventhough I patted it dry first. I wound up having to cook it in the oven and it looked nothing like the fish in the photo. Any suggestions?

  3. KURT THIBAULT says:

    Use lard instead of olive oil for a “real” fish fry taste and crispyness, Also, 1/2 tsp of baking soda will add extra crispyness.

Speak Your Mind