Beer Battered Fish
Crispy beer battered cod made with simple ingredients and fried to perfection. An easy, restaurant-quality recipe at home.
Equipment
- 1 Thermometer
Ingredients
- 2 lbs Fresh Cod
- 24 oz IPA cold
- 2 cups All-Purpose Flour divided
- ½ cup Corn Starch
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- Salt to taste
- Vegetable Oil for frying
Instructions
- Make the Batter: In a medium bowl, add flour, cornstarch, garlic powder, onion powder, paprika, and salt. Slowly whisk in the beer until smooth (the batter will be bubbly at first). Refrigerate for 10 minutes to let the bubbles dissipate while you prepare the fish. Place an additional ¾ cup of flour in a shallow bowl and set aside. 2 cups All-Purpose Flour ½ cup Corn Starch ½ teaspoon Garlic Powder ½ teaspoon Onion Powder ½ teaspoon Paprika Salt 24 oz IPA
- Heat the Oil: In a Dutch oven or saucepan, heat the oil to 365°F. This recipe works best if the fish is completely submerged in the oil. Vegetable Oil
- Prep the Fish: Cut the cod filet into equal portions. Pat them dry with paper towels, then season lightly with salt. 2 lbs Fresh Cod
- Dredge and Batter: Dredge cod filet in flour, and then dip in the beer batter. Let any excess batter drip off, repeat, and then immediately and carefully transfer to the hot oil.
- Fry: Fry each piece for 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and place on a paper-towel lined plate to drain for about 5-minutes before serving, then sprinkle lightly with salt and serve.
- Serve and Enjoy - Serve with lemon wedges, tartar sauce, or ketchup.
Notes
Refrigeration: Store cooled beer battered cod in an airtight container for up to 3 days.
Freezing: For best results, freeze the cooked fish in a single layer in a freezer-safe bag or container. Freeze for up to 2 months (the batter might lose some crispiness)
Reheating: Reheat in an air fryer or oven at 325°F until heated through and crispy. Avoid microwaving, as it will make it soggy.
- Fish size - Cod is usually sold in large fillets. You can easily slice into smaller individual portions. Making 1-inch thick pieces of fish makes for the best results.
- Rinse and dry your fish well - I recommend rinsing and then completely drying the fish using paper towels. This will help get that perfectly crisp fried fish.
- Cold Beer - Using cold beer in the batter for the best results. The cold beer with the hot oil makes a perfect puff in the oil.
- Oil Temperature - Your oil needs to be at a constant temperature of 375°F. This will keep you from having a soggy piece of fish.
- Don't Overcrowd Fish - Placing too many pieces of fish in the oil at the same time, because that can cause your oil temp to drop. Start with a couple of pieces at a time.
Nutrition
Calories: 550kcalCarbohydrates: 69gProtein: 48gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gCholesterol: 98mgSodium: 133mgPotassium: 1063mgFiber: 2gSugar: 0.2gVitamin A: 214IUVitamin C: 2mgCalcium: 55mgIron: 4mg
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