Beer-Battered Fish Fry Bites

Mar 03, 2022 | Dips, Quick and Simple | By Jane Majerus


SHAKIN' UP THE FRIDAY NIGHT FISH FRY! A new take on the Wisconsin Fish Fry! Tender white fish in a crispy, light golden beer-batter with a savory Cocktail Aioli.


Pacific Cod Fillets

Pacific Cod Fillets

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Cocktail Aioli:

  • ½ cup mayonnaise
  • 3 garlic cloves, minced
  • 1 Tbsp shallots
  • 1 tsp Worcestershire
  • ½ tsp Tabasco sauce
  • 2 Tbsp ketchup

Fish Fry Ingredients:

  • 1 lb Aqua Star Wild Cod Fillets, thawed, or your favorite white fish
  • 1 cup all-purpose flour (for the batter)
  • ½ cup all-purpose flour (for dredging)
  • ½ tsp salt
  • 12 oz light beer (recommend a Hefeweizen, but any light beer can be used)

To make


To prepare the Cocktail Aioli, combine all ingredients in a small mixing bowl and refrigerate until ready to use. Cut fish into 1-inch pieces then lightly season with salt.

For the batter, mix the flour, salt, and beer in a large bowl. The batter consistency should be thin, just enough to coat a spoon, otherwise the fish will be heavy and soggy.

In a large skillet add 2 inches of oil and heat to 375° F. Dredge the fish in the remaining flour, shaking off any excess. One by one, dip the fish into the batter, coating all sides. Allow for some of the excess batter to drip off, before gently placing the fish in the oil, taking care not to splash as oil will be extremely hot. Ensure fish have plenty of room in the oil to avoid sticking together.

Fry Fish Bites for 1 minute per side. Fish is finished when the color of the batter is a nice golden brown. Remove from the oil and drain on a paper towel or cooling rack. Serve with the Cocktail Aioli and enjoy!

Serving Suggestions

A traditional Wisconsin Fish Fry is often served with a plate of French fries, coleslaw, buttered rye bread, and lemon wedges.

The Cocktail Aioli can be and is tastier made in advance, giving all the ingredients time to develop together.