Beer Battered Fish with Lemon Mayo and Cocktail Sauce
Crispy beer-battered white fish fillets served with two complementary dipping sauces - a bright lemon mayonnaise and a tangy cocktail sauce spiked with cognac. The five-spice powder adds warmth to the light, crispy batter that encases tender fish. Perfect for casual dinners or entertaining, this pub-style favorite delivers restaurant-quality results at home with straightforward technique and readily available ingredients.
Ingredients
- ¾ cup self raising flour
- ¾ cup all-purpose flour
- 1 teaspoon five-spice powder
- 1 egg
- 1 ½ cups beer
- vegetable oil, for deep frying
- 1 ¾ lb white fish fillets
- ⅝ cup mayonnaise
- 1 teaspoon lemon rind, finely grated
- 2 teaspoons lemon juice
- cracked black pepper
- ¾ cup mayonnaise
- 4 tablespoons tomato ketchup
- 1 dash cognac
- 2 drops Tabasco sauce
- 2 drops Worcestershire sauce
- 1 pinch paprika
Instructions
- 1
Whisk both flours, five spice, egg and beer in a bowl until smooth
- 2
Heat oil in deep fry pan or wok
- 3
Dip fish in batter and deep-fry in batches until crisp and cooked through
- 4
Combine mayonnaise, lemon rind, juice and pepper in a bowl for lemon mayonnaise
- 5
Cover lemon mayonnaise and refrigerate until needed
- 6
Combine mayonnaise, ketchup, cognac, Tabasco, Worcestershire sauce and paprika for cocktail sauce
- 7
Cover cocktail sauce and refrigerate until needed
- 8
Serve fish with both sauces and lemon wedges if desired
Tips
Use a bar mix whisk attachment for the smoothest batter without lumps
Fry fish in small batches to maintain oil temperature and prevent soggy coating
Make both sauces ahead of time to let flavors meld and chill properly
Good to Know
Refrigerate leftover fish for up to 2 days. Sauces keep for 1 week refrigerated.
Make both sauces up to 2 days ahead. Prepare batter just before frying for best texture.
Serve immediately while fish is hot and crispy. Accompany with chips and mushy peas for traditional presentation.
Common Mistakes
Don't overmix batter to avoid tough coating
Maintain proper oil temperature to prevent greasy fish
Pat fish dry before battering to help coating adhere
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different type of fish for this recipe?
Yes, any firm white fish works well including cod, haddock, halibut, or snapper. Avoid delicate fish that might break apart during frying.
What if I don't have five-spice powder?
Substitute with equal amounts of ground cinnamon, or omit entirely for plain beer batter. The fish will still be delicious without it.
How long can I keep the leftover sauces?
Both sauces will keep refrigerated for up to one week in covered containers. The flavors actually improve after a day.