Recipe

Beer Batter Fish

This beer-battered fish is a favorite from our fishing site in Alaska, and we’re happy to share it with you. We make it with our wild-caught halibut, Pacific cod, or rockfish — fish that are naturally lean and flaky, and cook up beautifully in a hot, crispy batter. A mix of flour and rice flour gives the coating a light crunch without weighing the fish down. It’s simple, reliable, and lets the clean flavor of wild Alaska seafood speak for itself. Fish That Work Well: Halibut – big flakes, hearty bite, Rockfish – mild and firm, Pacific Cod – light and flaky

Ingredients

1 lb halibutShop
OR 1 lb Pacific codShop
OR 1lb rockfishShop
14 ounces beer of your choice. We like a dark one.
3/4 cup all-purpose flour (plus more for dredging)
3/4 cup rice flour (plus more for dredging)
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
Canola or peanut oil or, for frying
Lemon wedges, for serving (optional)
Tartar sauce or malt vinegar (optional)

Directions

Heat the oil: Heat the oil in a deep pot or fryer to 375°F.
Make the batter: In a mixing bowl, whisk together the flour, rice flour, baking powder, salt, sugar, garlic powder, white pepper, chili powder, and paprika. Slowly pour in the beer, stirring until the batter is smooth and about the consistency of pancake batter.
Set up your dredge station: Place about 3/4 cup flour on one plate and about 3/4 cup rice flour on another.
Prepare the fish: Lightly salt the fish. Roll each piece in the rice flour, then dust in the all-purpose flour until evenly coated.

Batter the fish: Dip the fish into the batter until fully covered.
Fry the fish: Carefully place the fish into the hot oil and fry for 4–5 minutes, or until golden brown.
Rest and serve: When the bubbling and popping begin to slow down, the fish is done. Remove and let it rest briefly on a wire rack.

Back to recipes

Explore Our Products

We sell the best of wild Alaska—premium seafood, from fillets to specialty cuts. All wild. All the time.

Beer Batter Fish

Ingredients

1 lb halibutShop

OR 1 lb Pacific codShop

OR 1lb rockfishShop

14 ounces beer of your choice. We like a dark one.

3/4 cup all-purpose flour (plus more for dredging)

3/4 cup rice flour (plus more for dredging)

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1/2 teaspoon chili powder

1/2 teaspoon paprika

Canola or peanut oil or, for frying

Lemon wedges, for serving (optional)

Tartar sauce or malt vinegar (optional)

Directions

Heat the oil: Heat the oil in a deep pot or fryer to 375°F.
Make the batter: In a mixing bowl, whisk together the flour, rice flour, baking powder, salt, sugar, garlic powder, white pepper, chili powder, and paprika. Slowly pour in the beer, stirring until the batter is smooth and about the consistency of pancake batter.
Set up your dredge station: Place about 3/4 cup flour on one plate and about 3/4 cup rice flour on another.
Prepare the fish: Lightly salt the fish. Roll each piece in the rice flour, then dust in the all-purpose flour until evenly coated.

Batter the fish: Dip the fish into the batter until fully covered.
Fry the fish: Carefully place the fish into the hot oil and fry for 4–5 minutes, or until golden brown.
Rest and serve: When the bubbling and popping begin to slow down, the fish is done. Remove and let it rest briefly on a wire rack.

Back to recipes

Beer Batter Fish

Ingredients

1 lb halibutShop

OR 1 lb Pacific codShop

OR 1lb rockfishShop

14 ounces beer of your choice. We like a dark one.

3/4 cup all-purpose flour (plus more for dredging)

3/4 cup rice flour (plus more for dredging)

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1/2 teaspoon chili powder

1/2 teaspoon paprika

Canola or peanut oil or, for frying

Lemon wedges, for serving (optional)

Tartar sauce or malt vinegar (optional)

Directions

Heat the oil: Heat the oil in a deep pot or fryer to 375°F.
Make the batter: In a mixing bowl, whisk together the flour, rice flour, baking powder, salt, sugar, garlic powder, white pepper, chili powder, and paprika. Slowly pour in the beer, stirring until the batter is smooth and about the consistency of pancake batter.
Set up your dredge station: Place about 3/4 cup flour on one plate and about 3/4 cup rice flour on another.
Prepare the fish: Lightly salt the fish. Roll each piece in the rice flour, then dust in the all-purpose flour until evenly coated.

Batter the fish: Dip the fish into the batter until fully covered.
Fry the fish: Carefully place the fish into the hot oil and fry for 4–5 minutes, or until golden brown.
Rest and serve: When the bubbling and popping begin to slow down, the fish is done. Remove and let it rest briefly on a wire rack.

Back to recipes