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Simple Recipes for Every Day

Beer Battered Fish

homemade beer battered fish served with french fries, lemon wedges and tartar sauce
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  25 min

Ingredients

  • 12 ounces beer, pale ale or other light beer
  • 2 ¼ cups flour
  • 1 teaspoon baking powder
  • 4 teaspoons sea salt, plus more for serving
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 ¼ pounds fresh cod, cut into 1 inch-thick strips
  • 3 -4 cups Canola oil or vegetable oil, for frying
  • Malt vinegar, for serving (optional)
  • Tartar sauce, for serving (optional)

Method

  1. In a medium bowl, whisk together the beer, 1¼ cups of the flour, baking powder, and 1½ teaspoons of the salt until no lumps remain. The batter consistency should be a little bit runnier than pancake batter and completely smooth, set aside. In a pie plate or a shallow bowl, combine the remaining 1 cup of flour, cayenne, garlic powder, and 2 teaspoons of the salt until very well incorporated.

  2. Season the cod with the remaining ½ teaspoon of salt.

  3. Attach a deep-fry thermometer to the side of a large pot. Add the oil to the pot over medium-high heat, making sure it is about 3 inches deep. Once the oil reaches 350°F, working with one piece at a time, dip the cod into the flour mixture and turn to coat. Then dip it into the batter, letting the excess drip off. Carefully add the cod to the hot oil, 2 to 3 pieces at a time, and cook, turning halfway through, until golden brown, 6-8 minutes. Transfer the cod to a paper towel-lined plate. Repeat with the remaining cod, allowing the oil to return to 350°F between batches.

  4. Sprinkled with salt. Serve hot with tartar sauce and malt vinegar on the side if using.