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Achieve the ultimate pub-style classic at home with this recipe for perfectly crispy, golden-brown cod. A light, airy beer batter creates an irresistible crunch that encases tender, flaky fish, making for a truly satisfying meal.
Prepare the Fish and Dredging Station
Heat the Frying Oil
Make the Beer Batter (Just Before Frying)
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Achieve the ultimate pub-style classic at home with this recipe for perfectly crispy, golden-brown cod. A light, airy beer batter creates an irresistible crunch that encases tender, flaky fish, making for a truly satisfying meal.
This british recipe takes 35 minutes to prepare and yields 4 servings. At 582.93 calories per serving with 31.87g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Dredge, Batter, and Fry the Cod
Drain and Serve
Add 1/4 to 1/2 teaspoon of cayenne pepper or a pinch of chili flakes to the dry batter mix for a spicy kick.
For a gluten-free version, use a 1-to-1 gluten-free all-purpose flour blend and your favorite gluten-free beer.
Replace the beer with an equal amount of very cold sparkling water or club soda. The carbonation is the key to a light batter.
Add 1 tablespoon of finely chopped fresh parsley or dill to the batter for a fresh, herby flavor.
Cod is a high-quality, low-fat protein that is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Cod provides beneficial omega-3 fatty acids, such as EPA and DHA, which are known to support heart health by reducing inflammation and improving cholesterol levels.
This dish is a good source of B vitamins, particularly B12 and niacin, which play a vital role in energy metabolism, nerve function, and maintaining healthy skin.
A single serving of this Beer Battered Cod (approximately 225g) contains around 450-550 calories, primarily from the fish, flour, and absorbed oil from frying.
While cod itself is a very healthy, lean source of protein and omega-3s, deep-frying adds a significant amount of fat and calories. It's best enjoyed as an occasional treat rather than a regular meal.
A light-colored, carbonated beer works best. Lagers and pilsners are excellent choices as they provide carbonation for lightness without adding too much color or overpowering flavor. Avoid dark, heavy beers like stouts or porters.
A wet batter like this one is not suitable for a standard air fryer as it will drip through the basket and make a mess. For an air fryer, you would need to use a dry breading, like a panko crust, instead of a wet batter.
This usually happens for two reasons: the fish was not patted dry enough, or you skipped the initial dredging step in plain flour. Both steps are crucial for helping the wet batter adhere to the fillet.
It is not recommended. The batter is best when made just before you start frying. This preserves the carbonation from the beer, which is essential for creating a light and crispy texture. The bubbles will dissipate if it sits for too long.