Crispy, golden beer-battered cod is a quintessential dish that brings pub-style dining right to your kitchen. The light, airy batter gets its perfect crunch from the carbonation in the beer, which also adds a subtle malty flavor that complements the tender, flaky cod. Paired with tartar sauce, lemon wedges, and a side of fries or coleslaw, this dish is a crowd-pleaser that’s surprisingly easy to make at home. Perfect for fish fry Fridays or any time you’re craving a comforting seafood meal, this recipe will transport your taste buds straight to a cozy seaside pub.
Ingredients:
- For the batter:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups beer (pale ale or lager, chilled)
- For the fish:
- 1 lb cod fillets, cut into portions
- Salt and pepper (to season the fish)
- 1/2 cup all-purpose flour (for dredging)
- For frying:
- Vegetable oil or peanut oil (enough for deep frying)
Instructions:
- Prepare the fish:
- Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Lightly coat each piece with the flour for dredging. Shake off excess and set aside.
- Make the batter:
- In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, salt, and pepper. Gradually add the beer, whisking until you have a smooth, thick batter. The consistency should be similar to pancake batter.
- Heat the oil:
- In a deep frying pan or heavy-bottomed pot, heat the oil to 375°F (190°C). Use a thermometer to maintain the temperature for even frying.
- Batter and fry:
- Dip each cod fillet into the batter, ensuring it’s fully coated. Carefully lower the battered fish into the hot oil, one or two pieces at a time, to avoid crowding the pan. Fry for 3–4 minutes per side, or until the batter is golden brown and crisp.
- Drain and serve:
- Remove the fish from the oil with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil. Repeat with the remaining fillets.
- Serve:
- Plate the beer-battered cod with lemon wedges, tartar sauce, and your favorite side dishes, like fries or a fresh green salad. Enjoy while hot and crispy!
Tip: For the crispiest batter, keep your beer and batter cold, and ensure the oil is hot before frying.
