Beer-Battered Fish

Cooking Time

4 minutes



Serves Up To


Nutrition Information

Total Fat24g
Total Carbohydrates47g
Dietary Fiber3g


  1. Cut fish into 3-inch strips and pat dry between paper towels. Dredge well in ⅓ cup almond flour.

  2. Blend 2 cups almond flour, cornstarch, baking soda, salt, beer, vinegar, egg whites and pepper in a blender until smooth.

  3. Heat at least two inches of vegetable oil in a large pot over medium-high heat.

  4. Dip fish into batter with a fork making sure to coat completely. Carefully drop into hot oil, cooking only a few pieces at a time. Cook for about 2 minutes on each side or until golden brown.

  5. Drain on paper towels and serve immediately with additional malt vinegar or lemon wedges.


Recipe tip: Without the gluten, the almond flour batter wants to “float” off the fish while cooking. Egg whites bind the mixture as well as give the coating a light texture.


  • 1½ pounds cod or tilapia fillets
  • 2 + ⅓ cups Blue Diamond Almond Flour, divided
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ⅔ cup beer (pale ale is best)
  • 2 tablespoons malt vinegar
  • 4 egg whites
  • Vegetable oil for frying
  • Freshly ground pepper to taste
  • Malt vinegar or lemon wedges

Included in this recipe

Recipes Straight to your Inbox

Enjoy tasty recipes and other great extras.

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.