Guinness Battered Fish

Everyone loves fish and chips, and this recipe is a showstopper! 

 We will be using beer in our batter but not just any beer, Guinness! Guinness adds so much flavor and depth to our batter and works wonderfully with the seasoning. I always add cornstarch for crunch and baking powder for fluff! It really does make the best fried fish!  

 The seasoning is simple, good old reliable old bay seasoning and some extra salt and pepper. The magic is when the beer is added, and it develops a deep rich color. We got an amazing fish that you will become your go-to! 

 I like to use cod or halibut, but this recipe will work with so many different types of seafood. 2 pounds of fish will serve 4 people and you cannot forget the tartar sauce. I love making homemade, it is easy and waaay better than store bought.  

 Tartar Sauce- 

• ½ cup mayonnaise  
• 1 large dill pickle, finely chopped 
• ½ tbsp fresh dill, minced  
• 1 tsp lemon juice  
• ¼ tsp black pepper  
• ¼ tsp onion powder  
• ½ tsp sugar  

Mix everything in a small bowl, cover, and refrigerate until ready to use.  

Chips-  

If you are making homemade remember to fry them before the fish so the oil will not be fishy tasting. Tip* Soak the fresh cut French fries in 1 tbsp sugar water. Cover the fries in water and let them soak for 20 minutes, lay out on paper towels to dry, and then fry in batches. This will make CRISPY fries.  

 Okay let’s get started! 

Print Recipe

Guinness Battered Fish

The best fried fish made with a flavorful Guinness batter and homemade tartar sauce!

Prep Time24 minutes mins

Cook Time24 minutes mins

Total Time48 minutes mins

Course: dinner, seafood

Cuisine: American, English

Keyword: beer batter, beer battered fish, fish, fish and chips, fried food, Guinness

Servings: 4 servings

Equipment

• Dutch oven or large pot/fryer

Ingredients

• 2 lbs Cod filets
• 1 14.9 oz Guiness draught stout
• 2 cups flour
• 2 tbsp cornstarch
• 1 tbsp baking powder
• 2 tbsp Old Bay seasoning
• 1/4 tsp black pepper
• 2 lemons
• flaky sea salt
• vegetable oil

Instructions

• Heat 3-4 inches of oil in a Dutch oven fryer, or large pot/cast iron over medium heat. We want the oil at 375℉
• While the oil is heating, in a large mixing bowl, combine the flour, cornstarch, baking powder, old bay, and pepper. Mix well.
• Cut the fish into the pieces.
  
• Then put in the flour and coat on all sides.

  Set the floured fish aside and then pour the beer into the flour. I pour about 3/4 and see what the consistency is, add more if needed.

  Mix well. It should be runny yet thickened.
• Once the oil is ready, dip the fish in the batter, coat on all sides. Using tongs drip the excess batter back into the bowl and move to the oil.
• Carefully add the fish to the oil, a couple pieces at a time. You will need to work in batches.
  
• Fry for 4 minutes, flip the fish and fry 4 minutes more. Scoop out the fish and set on a cooling rack with paper towels underneath.

  Sprinkle the fish with a light coating of sea salt while they are still hot/wet from the oil.
• Continue cooking the remaining fish.
• Serve with fresh tartar sauce or drizzle with malt vinegar.
  
• ENJOY!
• Tip* To keep the fish warm while cooking the rest, put them on a baking sheet with a baking rack and in the oven on 200℉