Dairy Free Beer-Battered Fish
Crispy, golden, pub-style fried fish is one of those cravings that can feel off-limits when you're avoiding dairy — but this recipe proves it absolutely doesn't have to be. The secret is a light, airy batter built from cold lager and sparkling water, which creates that signature crunch without a drop of butter or milk in sight. Cornstarch joins the flour to keep things extra crisp, while smoked paprika and garlic powder add just enough depth to make every bite interesting. Chilling the batter for 15 minutes before frying is a small step that makes a big difference, helping it cling to the cod and shatter beautifully in the hot oil. Frying in batches at a steady 375°F ensures each fillet comes out deep golden rather than greasy or pale. Serve the four pieces straight off the rack with a squeeze of lemon or a splash of malt vinegar, and you've got a proper fish fry that happens to be completely free of dairy — no substitutions, no compromises.
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod or haddock fillets, cut into 4 equal pieces
- ½ tsp salt
- ¼ tsp black pepper
For the batter
- 1 cup all-purpose flour, plus more for dredging
- ¼ cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 cup cold lager or pale ale
- ¼ cup cold sparkling water
For frying
- 4 cups vegetable oil, for frying
For serving
- lemon wedges, for serving (optional)
- malt vinegar, for serving (optional)
Instructions
- 1
Pat the fish fillets completely dry with paper towels, then season all over with 1/2 tsp salt and 1/4 tsp black pepper. Set aside on a plate while you prepare the batter.
- 2
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, 1 tsp salt, garlic powder, and smoked paprika until combined.
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