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crispy golden deep fried and beer battered fish with tartar sauce and lemons

Battered Fried Fish

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 40 min
  • Yield: Serves 8+ 1x


Battered fried fish made with a simple flour batter and deep fried to perfection is one of our favorite fish recipes and it's easy too!


  • 3-4 pounds firm white fish
  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 teaspoons salt
  • 2 large eggs
  • 2 cups milk
  • 2-3 quarts oil for frying (such as canola, vegetable, or peanut)
  • Lemon wedges and tartar sauce for serving, optional


  • In a large Dutch oven, cast iron fryer, or heavy bottom pan add the oil and start preheating it over medium to medium high heat.
  • In a medium mixing bowl add the flour, sugar, baking powder, smoked paprika, onion powder, garlic powder, and salt.
  • Stir with a wooden spoon to combine.
  • Make a well in the center of the dry ingredients and add the eggs and milk.
  • Stir to combine and until no dry bits remain and a smooth batter forms.
  • Prepare the fish by patting it dry with paper towels or a clean dish towel.
  • When the oil reaches 375 degrees F. (I like to use a paddle thermometer to monitor my oil temperatures when frying) dip a piece of fish in the batter and place the battered fish in the hot oil. Repeat with a few more pieces, taking care to not crowd the pan. 
  • Allow the fish to cook until deep golden brown, about 3-4 minutes before flipping and then allow to cook on that side for an additional 3-4 minutes.
  • Remove with a slotted spoon or a spider strainer and place the cooked battered fish on a plate or rimmed baking sheet lined with paper towels to absorb the extra grease.
  • Repeat until you've used all your fish
  • Serve right away and enjoy hot. Serve with fresh squeezed lemon on top and tartar sauce if you'd like. We love fried fish with hush puppies and coleslaw on the side.


  • You can keep your first batches of cooked fish warm in a 200 degree F oven while you are cooking the others.
  • I like to salt the fish right after it comes out of the hot oil, if you like salt, I'd consider doing that.
  • This recipe makes a pretty big batch of fried fish, feel free to cut the recipe in half if you need to. This if the recipe I make when my family gets home from a fishing trip and we want to cook up a lot. The leftovers reheat great in the air fryer. The fish in the photos are Stripers from Lake Powell.
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Category: main dish
  • Method: fry
  • Cuisine: American

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