Beer Battered Cod is an amazing comfort food recipe that’s perfect for gatherings with friends. Follow my easy recipe to make a batch of this flavorful, crispy fried fish for your next meal.
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Beer Battered Cod Recipe Details
This Beer Battered Cod is a great recipe to make in large batches for a gathering. Crispy, flavorful fish dipped in tartar sauce and served with some tasty sides is always a crowd pleaser. And it’s so easy, too!
- Taste- It’s light and airy with simple seasonings on the flaky fish.
- Texture- The bubbles in the beer give the batter body and lightness, making the fried fish extra crispy on the outside and tender on the inside.
- Ease- This recipe is so effortless and requires only a few ingredients!
- Time- From prep to serving time, this Beer Battered Cod recipe will take about 50 minutes.
What You’ll Need
- Cod Fillets
- All-purpose Flour
- Beer (any kind)
- Salt and Black Pepper
- Vegetable Oil for frying
How to Make Beer Battered Cod
- Make the beer batter. Open the beer and let it sit for about 15 minutes so that all the foam evaporates. Then, in a large bowl, combine the flour, salt, and beer with a whisk. Mix just until the batter is no longer clumpy.
- Dry and season the cod. Thoroughly pat the cod fillets dry using a paper towel and then season both sides with salt and pepper.
- Heat the frying oil. Heat about 2-3 inches of vegetable oil in a heavy-bottomed skillet over medium-high heat, checking with a thermometer to keep it at 375 degrees Fahrenheit.
- Make the dredge. In a separate bowl, combine the flour with the salt. Then use tongs to dredge the seasoned cod fillets.
- Beer batter the cod. Now dip the flour-coated fish into the beer batter and fry in batches. Avoid overcrowding because it will lower the oil temperature. Flip each fillet with tongs when they start to turn golden brown (about 2-3 minutes per side).
- Absorb excess oil. Once the fillets are fully cooked, transfer them to a plate lined with paper towels to absorb any excess oil. Serve warm with tartar sauce.
- Use good quality fish- This is the key to excellent fried fish, Choose fresh or frozen fish of high quality for the best tasting Beer Battered Cod.
- Dry the fillets well- Make sure to thoroughly pat them dry. The more you dry the fillets, the better the batter will stick to the fish.
- Keep the fry oil constant- Use an instant-read thermometer to make sure the oil temperature stays at 375 degrees Fahrenheit. Otherwise, the fish could either burn or undercook.
- Don’t overcrowd the skillet- Overcrowding the pot will result in the oil temperature dropping, possibly ruining the entire batch. I only do four at a time to avoid this.
- Absorb excess oil- Once the cod is fried, allow it to sit on paper towels to soak up any excess oil and avoid your fish getting soggy.
Add-ins and Substitutions
- Add seasonings- For additional flavor, add some spices like paprika, garlic powder, onion powder, or cayenne pepper.
- Substitute another type of fish- Tilapia, sea bass, halibut, or any white fish can be used in this recipe. Shrimp would also work.
- Make it gluten-free- Substituting gluten-free flour in this recipe is so easy!
- Add an egg– Some people prefer a thicker batter, so an egg can be added to emulsify and thicken the batter for a heavier fried coating on the cod.
Almost any beer will work for this recipe, so you can use your favorite. Light lagers, like the one I’m using work, as well as ales like Sam Adams, and stouts like Guiness. Keep in mind that the flavor and appearance of the batter will change with different beers, especially darker ones.
Yes, if you prefer not to use alcohol, you can substitute club soda for the beer. The batter flavor will be slightly different without the yeasty beer taste, but it will still be light and bubbly.
This delicious Beer Battered Cod is versatile and goes great with many different sides. Here are a few tasty options:
- Potatoes: Fried fish is so good with Crispy Air Fryer French Fries, Creamy Mashed Potatoes, and Sweet Potato Fries.
- Salad: Serve some Potato Salad, Macaroni Salad, or Tri Color Pasta Salad (VIDEO).
- Sides: For the best fish fry, serve a side of Southern Hot Water Cornbread, Easy Homemade Mac and Cheese, or Purple Cabbage Salad.
- Sauces: Don’t forget the sauce! Offer a variety of Hot sauce, cocktail sauce, Tartar sauce, ketchup, and malt vinegar.
Make This Beer Battered Cod in Advance
Make ahead: For best results, fry the fish when you plan to serve it. However, you can make the dredge ahead of time and prep the beer batter. Just keep them in the fridge until you’re ready to fry.
Storing: Store the cooled Beer Battered Cod in an airtight container in the fridge for up to 3-4 days. To reheat it, place it in an air fryer or oven at 325 degrees Fahrenheit until heated through and crispy again.
Freeze: After the fried fish has cooled, flash freeze it on a baking sheet for 1-2 hours, then transfer it to a freezer ziplock bag. It will last for up to 1 month. Bake it in the oven, straight from the freezer, until warmed through.
More Tasty Seafood Dishes!
- Crispy Fish Taco Recipe
- Panko Crusted Salmon
- Salmon Wellington
- Grilled Teriyaki Salmon
- Shrimp with Garlic Sauce
- Quinoa Shrimp Bowl
Full Recipe Instructions
Beer Battered Cod
- Open the beer and let it sit for about 15 minutes so that all the foam evaporates. Then in a large bowl, combine 1 3/4 cup flour, 1/2 teaspoon salt, and 2 cups beer with a whisk. Mix just until the batter is no longer clumpy.
- Pat the cod fillets dry using a paper towel and season both sides of each cod fillet with salt and pepper. Make sure to pat dry well. The more you dry the fillets, the better the batter will stick to the fish.
- In a separate bowl, combine 1 3/4 cup flour with 1/2 teaspoon salt. Then use tongs to dredge the seasoned cod fillets 1 at a time.
- Then dip the flour-coated fish into the beer batter and fry in batches. I usually fry about 4 fillets at a time. You don't want to overcrowd the pot or else the oil temperature will drop. Flip each fillet with tongs when they start to turn golden brown (about 2-3 minutes per side).
- Once the fillets are fully cooked, transfer to a plate lined with paper towels to absorb any excess oil. Serve warm with tartar sauce.
- How to make ahead of time
- Add-ins and substitutes
- How to store
This recipe was originally posted March 16, 2017, we’ve tweaked it a bit since then.