Best Fish Fry Recipe - Crispy Beer Battered Fish with SUPERB BLEND

January 1, 2026

Fried Cod Breaded with Superb Blend Breading mix 5 lbs bag

Classic Fish Fry Recipe - Crispy Every Time

Whether you're hosting a Friday fish fry or just craving crispy, golden fish, this recipe delivers restaurant-quality results at home. Our SUPERB BLEND Breading Mix creates an incredibly crispy coating that stays crunchy, while Kalmes 2-in-1 Seasoning & Tenderizer adds the perfect flavor.

Ingredients

For the Fish:

2 lbs white fish fillets (cod, haddock, walleye, or perch), cut into serving-size pieces
2 tablespoons Kalmes 2-in-1 Seasoning & Tenderizer
1 cup all-purpose flour (for dredging)

For the Batter:

2 cups SUPERB BLEND Breading Mix
1 cup cold beer or club soda
1 egg, beaten
Vegetable oil for frying

Step-by-Step Instructions

1. Prep the Fish

Pat fish fillets completely dry with paper towels—this is crucial for the breading to stick. Season both sides generously with Kalmes 2-in-1 Seasoning & Tenderizer. Let sit for 10-15 minutes while you prepare the batter.

2. Make the Batter

In a large bowl, whisk together SUPERB BLEND Breading Mix, cold beer (or club soda), and beaten egg until smooth. The batter should be thick enough to coat the back of a spoon but still pourable. If too thick, add a splash more beer; if too thin, add a bit more SUPERB BLEND.

3. Set Up Your Breading Station

Place flour in one shallow dish and the batter in another. This two-step process creates maximum crispiness.

4. Heat the Oil

Fill a large, heavy pot or deep fryer with 2-3 inches of oil. Heat to 375°F. This slightly higher temperature is perfect for fish—it cooks quickly and creates an extra-crispy crust.

5. Coat and Fry

Dredge each fish piece in flour, shaking off excess. Then dip in the SUPERB BLEND batter, letting excess drip off. Carefully lower into hot oil. Fry for 3-4 minutes per side until deep golden brown and fish flakes easily with a fork. Don't overcrowd—work in batches.

6. Drain and Serve

Transfer to a wire rack set over a baking sheet. Season with a light sprinkle of Kalmes Seasoning while still hot if desired. Serve immediately for maximum crispiness.

Pro Tips for Perfect Fish Fry

Keep fish dry — Moisture is the enemy of crispy breading. Pat fish very dry before seasoning
Use cold beer — The carbonation and cold temperature create a lighter, crispier batter
Don't skip the flour dredge — This helps the batter stick and creates extra texture
Maintain oil temperature — 375°F is ideal for fish. Use a thermometer and adjust heat between batches
Serve immediately — Fish fry is best enjoyed hot and fresh