Beer Battered Fish Burger

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Fresh pieces of fish coated in a beer batter, then deep fried until crispy. Serve in a soft burger bun with a generous amount of tartare sauce and fresh, crunchy iceberg lettuce.

One battered fish burger served on a duckegg blue plate with another burger on a wooden chopping board in the background.

The ultimate summer burger, this Beer Battered Fish Burger will make you feel like you're on holiday - even if it's the middle of winter! Firm, white fish fillets are coated in a homemade beer batter then deep fried until crispy perfection. Drizzle with lemon juice and serve with a homemade or store-bought tartare sauce, crunchy iceberg lettuce and a soft sesame seed bun.

If you like this recipe, you'll also love my Crispy Fresh Fish Burgers which includes a recipe for homemade tartare sauce. Or for a different fish dish, be sure to check out our Lemon Fish Cakes with Spring Peas!

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
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Beer Battered Fish Burger

Ingredient notes:

The ingredients for battered fish burgers on a grey bench top.

Fish fillets: I like to use a firm white fish like tarakihi, snapper or gurnard when making these burgers.
Beer: Any simple lager can be used to make the batter. Avoid dark coloured and strong flavoured beer as these can impact the colour and flavour of the batter.
Tartare sauce: Either a homemade or store-bought tartare sauce can be used in this recipe.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Image of a cookbook titled Summer Favourites with a woman holding food, next to text promoting a recipe from the book, Summer Favourites.

Step by step instructions:

Place the oil in a large cast iron dish and heat over a medium-high heat. Add the self-raising flour, salt and egg to a large glass bowl. Pour in the beer and whisk to combine.

Beer being added to the dry ingredients to make the batter for the battered fish burgers.

Dip the fish fillets in the plain flour, then the beer batter. Allow the excess batter to drip off then place the fish in the hot oil, 2 pieces at a time.

A birds eye view of flour, batter and fish demonstrating the process of how to batter the fish for the battered fish burgers.

Showing the process of battering the fish for the battered fish burgers. One bowl of flour, one bowl of batter and one dish of fish.

Cook for a few minutes on each side until the batter is golden and crispy and the fish is cooked through. Place the fish on a paper towel. Repeat with the remaining pieces of fish, turning the oil down if it gets too hot.

Two pieces of battered fished being gently fried in oil.

Two pieces of battered fish resting on a plate with a paper towel underneath to help reduce the oil.

Spread the tartare sauce across the top and bottom of the bun. Place the fish on top of the base and squeeze over fresh lemon juice. Add the lettuce and the top bun then serve immediately.

The cooked battered fish, slices lettuce and tartare sauce ready to make the battered fish burger.

Recipe FAQs:

What type of oil is best for deep frying?

When deep frying, you need an oil with a high smoke point. Rice bran or canola oil are both good options.

What do I do with the oil after deep frying?

This is one of the reasons so many people avoid deep frying! You have two good options. 1) Allow the oil to cool completely (this is really important), then using a funnel, pour it back into its original container and dispose of it. Or, 2) Allow the oil to cool completely (overnight is safe). Then using a piece of muslin or similar, strain the oil to get rid of all the little burnt bits. Use a funnel to pour it back into its original container - then use it again! Just note that oil will take on the flavour of the last food that was fried in it.

Storage:

Store any leftover cooked fish fillets in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot, then serve in a fresh bun.

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Beer Battered Fish Burger

Yield: Makes 4 burgeres

Prep Time: 15 minutes

Cook Time: 15 minutes

Crispy, beer-battered fish served in a sesame bun with creamy tartare sauce and crunchy fresh lettuce.

Ingredients

batter

1 cup self-raising flour
1 tsp salt
1 egg, whisked
330ml beer

Fish

400g firm white fish fillets
2 Tbsp plain flour
1L vegetable oil

Burger

4 white burger buns
4 Tbsp tartare sauce
4 lemon wedges
¼ iceberg lettuce, chopped

Instructions

Place the oil in a large cast iron dish and heat over a medium-high heat.
Batter: Add the self-raising flour, salt and egg to a large glass bowl. Pour in the beer and whisk to combine.
Dip the fish fillets in the plain flour, then the beer batter. Allow the excess batter to drip off then place the fish in the hot oil, 2 pieces at a time.
Cook for a few minutes on each side until the batter is golden and crispy and the fish is cooked through. Place the fish on a paper towel. Repeat with the remaining pieces of fish, turning the oil down if it gets too hot.
Assemble: Spread the tartare sauce across the top and bottom of the bun. Place the fish on top of the base and squeeze over fresh lemon juice. Add the lettuce and the top bun then serve immediately.

Notes

You can also use the batter to make fish bites. Just cut the fish fillets into small pieces and coat in the batter before frying.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 571Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 141mgSodium: 1415mgCarbohydrates: 62gFiber: 4gSugar: 6gProtein: 35g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya