Beer Battered Pan Fish (White Fish)

Beer Battered Pan Fish (White Fish)

Beer battered pan fish, also known as fish and chips, is a popular dish that consists of a fillet of white fish that has been coated in a beer batter and deep-fried until it is crispy and golden brown. It is a classic pub food that is enjoyed all over the world.

The history of beer battered pan fish is somewhat disputed, but it is generally thought to have originated in the United Kingdom in the 19th century. The dish became popular as a cheap and convenient way to feed the working class, and it has since become a beloved and iconic food in many parts of the world.

To make beer battered pan fish, you will need the following ingredients:

  • White fish fillets
  • Flour
  • Baking powder
  • Salt
  • Beer
  • Vegetable oil (for frying)

To prepare the dish, you will need to mix together the flour, baking powder, salt, and beer to form a batter. Dip the fish fillets in the batter and then fry them in hot oil until they are crispy and golden brown.

Beer battered pan fish is traditionally served with chips (fries) and a variety of accompaniments such as tartar sauce, malt vinegar, and lemon wedges. It can also be served with a variety of other sides, such as mashed peas, coleslaw, or baked beans.


Course Fish and Shellfish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Author N. J. Sorensen, RDN


  • 2 pounds pan fish fillets (blue gill crappies or any white fish)
  • 12 ounces pale ale beer
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon baking powder


  • In a medium size bowl, add beer and mix in the flour. The mixture will foam. Next, stir in salt, paprika, cayenne pepper, and baking powder. Mixture will thicken as it stands. Make batter at least 1 hour before using. Clean fish fillets and wipe dry as possible. Season lightly with salt and pepper. Dip each fillet in batter, until well coated. Fry the fillets in deep fat heated to 350° F until golden brown, about 5 to 7 minutes. Drain and serve immediately with fresh lemon wedge and a dollop tartar sauce.