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Beer-Battered Fish

Cook Time:
4 Minutes
Serves Up To:
6 Servings

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. 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.

Made with these products:

Almond Flour


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.