What beer is best for beer batter fish?
A light lager or pilsner is the easiest, most crowd-pleasing choice. IPAs can make the batter taste bitter, and dark beers can make it heavier. That said, a stout or porter can be delicious if you want a deeper flavor and darker color. Use whatever you would actually drink. Flat beer works fine too.
Do I have to use beer?
No. Substitute club soda or seltzer for a similar light texture. You still want it cold.
Why does my batter fall off the fish?
Usually one of these: the fish was wet, the batter was too thin, or the oil was not hot enough. Pat the fish very dry, dust with flour before battering, and keep the oil at 350°F to 365°F.
How do I know when the fish is done?
The coating should be deep golden and the fish should flake easily and look opaque. For the most reliable check, use a thermometer and cook to 145°F in the thickest part.
Can I bake beer-battered fish instead of frying?
Traditional wet batter does not bake well because it needs hot oil to set instantly. For oven cooking, you will get better results with a panko crust. If you really want to avoid frying, consider pan-frying with a thinner coating instead.
What oil should I use?
Use a neutral, high-heat oil like canola, vegetable, peanut, or refined avocado oil. (Unrefined avocado oil can smoke sooner, so check the label if that is what you have.)
