Beer-Battered Fish

Cook Time





Serves Up To



Nutrition Information

Total Fat24g
Total Carbohydrates47g
Dietary Fiber3g


  • 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


  1. 1

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

  2. 2

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

  3. 3

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

  4. 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. 5

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

Made with these products:

Almond Flour Photo

Almond Flour

View Product


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.

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

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.
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.