Beer Battered Cod

Name: Beer Battered Cod
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g cod fillet (thick, center-cut, cut into 4 equal pieces); 1.5 cup all-purpose flour; 0.5 cup cornstarch; 1 tsp baking powder; 1 pinch salt; 1 pinch black pepper; 1 pinch smoked paprika; 1 pinch garlic powder; 1 cup beer (cold, light lager or pale ale); 1 pcs egg (large); 4 cup vegetable oil (for deep frying); 1 pcs lemon (cut into wedges for serving)

RATING

4.6/5(185)

TASTE SCORE

9/10

Crispy, golden beer-battered cod fillets with a light, airy crunch that shatters beautifully. The beer adds a subtle malty flavor while keeping the batter incredibly crisp. A pub-style favorite that's surprisingly easy to make at home in under 30 minutes.

PREP

10m

COOK

15m

SERVES

1 PIECE

640 cal

SERVINGS

METHOD · 7 STEPS

prep
Pat the cod fillets dry and season.
1.Pat all 4 cod pieces thoroughly dry with paper towels.
2.Lightly season the fish with a pinch of salt and black pepper, rubbing it evenly over all sides.
prep
Heat the oil for deep frying.
Pour 4 cups of vegetable oil into a deep, heavy-bottomed pot or deep fryer. Heat over medium-high until the oil reaches 350°F (175°C). Use a thermometer to maintain this temperature throughout frying.
TIPKeeping the oil at a steady 350°F is crucial. Too low and the batter absorbs oil and turns soggy; too high and the batter burns before the fish cooks.
mix
Make the beer batter.
1.In a large mixing bowl, whisk together 1 cup all-purpose flour, cornstarch, baking powder, remaining pinches of salt, black pepper, smoked paprika, and garlic powder.
2.Crack the egg into the dry ingredients and pour in the cold beer.
3.Whisk until just combined. A few lumps are fine—do not overmix.
4.The batter should coat the back of a spoon thickly but still drip slowly. If too thick, add 1 tablespoon of cold beer at a time.
TIPUse the coldest beer possible straight from the fridge. The temperature shock when it hits hot oil creates maximum crispiness.
prep
Dredge the cod pieces in flour.
Spread the remaining ½ cup all-purpose flour on a shallow plate. Dredge each piece of cod lightly in the flour, shaking off any excess. This dry coating helps the batter cling to the fish.
fry
Batter and fry the cod.
1.Dip one floured cod piece into the batter, letting excess drip off for a few seconds.
2.Carefully lower it into the hot oil. Fry in batches of 2 pieces to avoid crowding.
3.Fry for 5-7 minutes, turning once halfway through, until deep golden brown and crispy.
4.The internal temperature of the cod should reach 145°F (63°C).
5.Remove with a slotted spoon and drain on a wire rack set over paper towels.
TIPFry in small batches—overcrowding drops the oil temperature and results in greasy, soggy batter.
rest · ~3 min
Rest the fried cod briefly.
Let the fried cod rest on the wire rack for 2-3 minutes. This allows excess oil to drain and the batter to set into a shatteringly crisp crust.
serve
Serve hot with lemon wedges.
Plate the beer battered cod immediately while hot and crispy. Serve with fresh lemon wedges on the side for squeezing over the fish.
TIPFor a classic pub experience, serve with thick-cut fries, malt vinegar, and tartar sauce.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the cod fillets bone-dry with paper towels before seasoning to ensure a crisp crust.
2
Use an ice-cold light lager; the carbonation creates an airy, shatteringly crisp batter.
3
Keep the frying oil at a steady 350°F—use a thermometer to avoid greasy or burnt results.
4
Fry in batches of only 2 pieces at a time to prevent the oil temperature from dropping too low.
5
Drain the fried cod on a wire rack over paper towels instead of directly on paper to keep the underside crisp.
6
Let the battered fish rest for 2-3 minutes on the rack before serving so the crust sets and stays crunchy.

RECIPE VARIATIONS

Adapt it for your goals.

Gluten Free

Gluten-Free

Swap the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free beer or sparkling water. Perfect for those avoiding gluten while keeping the classic crisp texture.

Spicy Cajun

Add 1 teaspoon Cajun seasoning and a pinch of cayenne to the dry batter mix for a smoky, spicy kick that pairs beautifully with the beer batter.

Lightened Up