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Beer Battered Fish Fry

March 28, 2019
Fish fry with potato chips
Beer Battered Fish Fry
Prep time:
Total time:



2 pounds skinned fresh halibut cut into 3-4 ounce pieces

2 cups all-purpose flour

½ cup rice flour or cornstarch

1 stick of unsalted butter, softened

1 egg

12-ounce bottle of beer

2 teaspoons garlic powder

2 teaspoons onion powder

salt and pepper to taste

oil for frying


1. Heat some frying oil in a medium size pot to 350° to 375°.

2. In a medium size bowl sift together 1 cup of flour and rice flour.

3. Next whisk in 1 egg, beer, garlic powder, onion powder and salt and pepper until combined.

4. The batter should be on the thin side and feel free to add some water until this consistency is achieved. Set aside in the refrigerator for 10-15 minutes.

5. In a separate medium size bowl whisk together the remaining 1 cup of flour with salt and pepper until combined. Set aside.

6. Next, season the halibut lightly with salt and pepper.

7. Take 1 or 2 pieces of halibut and lightly coat them into the flour mixture and then dredge heavily into the beer batter then place it into the hot oil and cook for 4 to 5 minutes.

8. Fry 2 or 3 pieces at a time so that they do not stick together.

9. Drain on a rack before serving alongside fries, chips, malt vinegar or tartar sauce.


By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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