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Crispy Beer Battered Fish

 Crispy Beer Battered Fish
A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve it with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi Roasted Russet & Sweet Potato Wedges Recipe >
4 ServingsPrep: 25 min. Cook: 5 min./batch


  • 1/2 cup cornstarch
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup all-purpose flour, divided
  • 1/2 cup 2% milk
  • 1/3 cup beer or nonalcoholic beer
  • 2 cups crushed unsalted top saltines (about 40)
  • 4 cod fillets (6 ounces each)
  • Oil for deep-fat frying


  • In a shallow bowl, combine the cornstarch, baking powder, salt,
  • Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk
  • and beer until smooth. Place crackers and remaining flour in
  • separate shallow bowls. Coat fillets with flour, then dip in batter
  • and coat with crackers.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • fish in batches for 2-3 minutes on each side or until golden brown.
  • Drain on paper towels. Yield: 4 servings.
Nutritional Facts: 1 cod fillet equals 513 calories,

2 of 2

Crispy Beer Battered Fish (continued)

Nutritional Facts: 27 g fat (3 g saturated fat), 66 mg cholesterol, 775 mg sodium, 35 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.