The Absolute Worst Beer To Batter Fish With - Tasting Table

"The types of beer to avoid are thus stouts and IPAs. According to Hagerty, "IPAs are bitter and stouts will have coffee flavors so either of these would be bad! If I had to pick an absolute worst: a sour IPA would be it! No one wants sour + fish!" Fish has a savory, umami-richness with certain types, bringing a briny punch."

"A sour IPA may be less bitter than your average IPA, but the combination of sour and bitter isn't complementary to fish batter. Stouts with coffee or chocolate flavors won't do fish any favors, either. Plus, stouts and certain IPAs are often less carbonated than other types of beer, which will sabotage that crispy light texture that makes beer battered fish so irresistible."

Bubbles in beer act as the leavening agent that creates a shatteringly crunchy batter and also impart flavor to the coating. Beer flavors can clash with fish, so avoid stouts and IPAs due to bitter, sour, coffee, or chocolate notes. Sour IPAs are particularly incompatible with the savory, briny qualities of fish. Many stouts and some IPAs have lower carbonation, which reduces the light, crispy texture desired in a beer batter. Cold, crisp lagers and pilsners offer clean flavor and lively carbonation that provide lift, crunch, and complementary maltiness for fried fish.

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