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Crispy, golden-brown cod fillets coated in a light and airy beer batter. This classic pub favorite is surprisingly easy to make at home and perfect for a Friday night dinner with a side of tartar sauce and fries.
Prepare Fish and Dry Ingredients
Make the Beer Batter
Heat the Frying Oil
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Crispy, golden-brown cod fillets coated in a light and airy beer batter. This classic pub favorite is surprisingly easy to make at home and perfect for a Friday night dinner with a side of tartar sauce and fries.
This american recipe takes 35 minutes to prepare and yields 4 servings. At 754.64 calories per serving with 33.68g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Dredge and Batter the Fish
Fry the Fish
Drain and Serve
Add 1/2 teaspoon of cayenne pepper or a tablespoon of your favorite hot sauce to the beer batter for a spicy kick.
This batter works well with other firm white fish like haddock, pollock, or halibut. Adjust frying time based on the thickness of the fillets.
Add 1 tablespoon of finely chopped fresh parsley or dill to the dry ingredients for a fresh, herby flavor.
For a gluten-free version, use a gluten-free all-purpose flour blend and a gluten-free beer.
Cod is packed with high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Cod provides beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
This fish is a good source of essential nutrients like Vitamin B12, which is crucial for nerve function and red blood cell formation, as well as minerals like selenium and phosphorus.
A single serving of this Beer Battered Fish contains approximately 750-800 calories, primarily from the flour, fish, and absorbed cooking oil. This does not include sides like french fries or tartar sauce.
While the cod itself is a healthy source of protein and omega-3s, the deep-frying process adds a significant amount of fat and calories. It is best enjoyed as an occasional treat rather than a regular meal.
A light-bodied, carbonated beer like a lager, pilsner, or a pale ale works best. The carbonation creates a light, airy, and crispy crust. Avoid dark, heavy beers like stouts or porters, as their strong flavor can overpower the fish.
Soggy batter is usually caused by two things: the oil temperature being too low, or overcrowding the pot. If the oil isn't hot enough (below 350°F/175°C), the batter absorbs oil instead of instantly crisping. Frying too many pieces at once drops the oil temperature, leading to the same result.
Traditional wet batters like this one do not work well in an air fryer, as the batter will drip through the basket before it has a chance to set. For air frying, you would need a different recipe that uses a dry breading, like a panko or breadcrumb coating.
Firm, flaky white fish are ideal for frying. Cod is the classic choice, but haddock, pollock, tilapia, and halibut are also excellent options that hold up well to the frying process.