Nothing invites everyone outside more than a good ol’ fashioned fish fry, and this recipe for crispy beer battered fish is the perfect place to start. 

For this recipe, we’re using the new Nexgrill 18-Quart Fish Fryer w/ Double Baskets. You can also use a deep frying pan on the grill or the oven. Just know that getting good results depends on the ability to maintain consistent oil temperature. 

Here’s a few extra tips to help you fry some seriously crispy and delicious beer battered fish: 

• Fry your fish in batches, only placing a few in the basket (or pan) at one time. Adding too many at once cools down the oil too much.
• When you first place food into hot oil, all that bubbling is just moisture trying to escape from the fish. That’s perfectly normal. The trick is to remove them after the moisture escapes, but before the oil has a chance to seep in. 
• Use your eyes and ears to tell when the fish are done. When you notice the bubbles subsiding, that means steam and moisture from the fish have escaped, and it’s time to pull the food from the oil, or it may flow in and risk making the fish greasy.
• Skip the paper towels, and let your fried fish dry on a wire rack. When you put them on paper towels, the breading will steam from below and leave your fish soggy instead of nice and crunchy. 
• Don’t forget the extras! A fish fry just wouldn’t be the same without fresh lemon slices, tartar sauce, hot sauce, and malt vinegar to complement the food.

Hope you enjoy this recipe for crispy beer battered fish!