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Windswept Recipes – Beer Battered Fish

Windswept Beer Battered Fish


  • 400g White fish (Cod, Haddock or Basa)
  • Sunflower or vegetable oil
  • For dusting the fish
  • 100g Rice Flour
  • Pinch of salt

For the batter

  • 200g Plain Flour
  • 75g Rice Flour
  • 1tsp Baking Powder
  • 1tsp Salt
  • 330ml Windswept Beer (any of our light beers e.g. Poseidon, Hurricane, Blonde etc)


• Place all of the dry batter ingredients into a large bowl and mix together well. Make a well in the centre of the mixture and whisk in beer to make a smooth batter with the consistency of double cream. Cover and chill until ready to use.

• Cut the fish into equal sized pieces and dry well to remove any excess moisture. Mix the dusting ingredients together in a bowl.

• Half fill a heavy-bottomed saucepan with the sunflower oil and heat to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 190C.

• Dust the fish in the dusting flour and the coat in the chilled batter then carefully lower into the hot oil. Cook each batch of fillets (3-4 at a time) until golden brown. Carefully remove from the oil with tongs and drain on kitchen roll lined plate.

Serve with homemade chips, tartare sauce or Aioli and some lemon wedges and of course, wash it all down with a chilled Windswept Beer!!

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