Beer-Batter Fish

Every country in the Mediterranean has its own version of a beer-battered fish. Greeks use cod, but you can try whatever is fresh at your fishmonger or supermarket.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 8


  • 3⁄4 cup all-purpose flour
  • 3⁄4 cup cornstarch
  • 1 tsp. baking powder
  • 1 1⁄4 tsp. salt, divided
  • 1 1⁄2 cups cold dark beer
  • 4 haddock or cod fillets (6 oz. each), skins removed and cut into 3 or 4 pieces
  • 2 cups sunflower oil


  • In a large bowl, combine the flour, cornstarch, baking powder, and 1⁄2 teaspoon of salt. Slowly stir in the beer to reach the consistency of a thin pancake batter (you might not need all the beer, so drink what’s left). Place the batter in the refrigerator for an hour.
  • Rinse the fish and pat it dry with a paper towel. Season the fish with 1⁄2 teaspoon of salt.
  • Fill a deep frying pan with oil. Over medium-high heat, bring the oil temperature to 365°F. Adjust the heat to keep the temperature at 365°F while frying. Fry the fish (in batches) for 3 to 4 minutes or until just golden. Transfer the fish to a tray lined with paper towels to soak up excess oil.
  • Season the fish with the remaining salt and serve it immediately.