Quick and easy to make, this beer-battered cod fish is crispy, crunchy, and delicious! Serve it with tartar sauce and lemon wedges for a restaurant-inspired meal everyone will love.
FAQS
Can I use a different type of fish?
Yes! This recipe will work with any fish you want to try. I recommend using white fish such as tilapia, catfish, or haddock.
What should I serve with fried fish?
Feel free to serve this breaded cod fish with all your favorite sides and appetizers! For instance, it pairs perfectly with regular hush puppies, sweet crab hush puppies, and coleslaw.
Why is my fried cod tough?
If your fish turns out tough, it’s likely because it was overcooked. Be sure to keep a close eye on it, removing it as soon as the batter is golden brown and crisp and the fish is cooked through.
Ingredients You’ll Need
- Cod Fillets – For the best results, I recommend using fresh cod and slicing it into strips. Frozen cod works too, just make sure to thaw it completely and remove any excess liquid.
- Flour – Regular all-purpose flour forms the base of the breading.
- Baking Powder – This helps draw moisture to the surface of the batter, creating that crispy, crunchy texture we’re looking to achieve.
- Sugar – Just a pinch balances out the rest of the ingredients for a slightly sweet and spicy taste.
- Spices – A combination of garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and cayenne pepper makes this fried cod fish even more delicious than your favorite restaurant’s version.
- Beer – Cold lager beers like Pabst Blue Ribbon, Coors Banquet, and Old Milwaukee work best.
- Egg – This helps the breading cling to the fish.
Important Recipe Tips!
- Use a clean paper towel to pat the cod fillets completely dry before breading them. This will ensure the breading sticks and creates a crispier texture.
- Place the fish fillets on a wire rack over a sheet tray so they do not steam and become soggy. Keep them in a slightly warm oven (170°F or lower) while frying the remaining pieces, if desired. Just be careful not to let them burn or steam!
- I like to use peanut oil when frying. It is a cleaner oil and doesn’t stink up the house as much.
- Make sure the oil in your fryer has reached 375°F before frying your fish.
- Shake off any excess breading before adding your fillets to the fryer. This will prevent the batter from falling off or becoming soggy.
- Do not overcrowd your fryer! Work in batches if necessary, allowing space all around each piece of fish to make sure they cook evenly and the batter crisps up.
- Flip your fish over a few times while cooking, and use an instant-read thermometer to check that it reaches an internal temperature reaches 145°F.
Storage
This beer-battered cod fish is best served right away while it’s still warm. However, if you happen to have leftovers, they can be transferred to an airtight container and stored in the fridge for up to 3 days.
Or, you can freeze them for up to 3 months. However, they’re likely to become a bit soggy once thawed. So, only freeze them if you absolutely must.
When you’re ready to eat, thaw your fish in the refrigerator overnight. Then, warm them up by popping them back in the fryer. Or, place them on a greased baking sheet in the oven at 350°F until they’re heated through.
Why You’ll Love This Beer-Battered Fish
As soon as I hear beer batter fish, I’m in. However, if you need extra convincing there’s plenty to love about this recipe! For instance, it’s:
- Super easy to make and ready in less than 20 minutes!
- Made with simple ingredients for a breaded fish recipe that’s budget-friendly.
- Irresistibly crispy and crunchy.
- Easy to store and enjoy again the next day.
More Recipes You Might Enjoy
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Beer-Battered Fish
Ingredients
- 1 lb cod filet cut into 2-inch strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon Kosher salt or to taste
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1 cup lager beer cold
- 1 large egg beaten
- oil, for frying
Instructions
- Pat the cod dry with a paper towel and set aside.
- Whisk together the flour, baking powder, sugar, garlic powder, onion powder, paprika, salt, and pepper in a large bowl.
- In a small bowl, whisk together the beer and egg.
- Pour the wet ingredients into the dry and whisk together until there are no lumps.
- Heat a deep fryer or dutch oven with 4 inches of oil to 375°F.
- Dip a piece of cod into the batter and let any excess drip off.
- Carefully place the cod into the hot oil. If using a deep fryer, immediately shake the basket, so it doesn’t stick on the bottom. Do not crowd the fryer, I fry 2 pieces of fish at a time.
- Fry until golden brown, flipping a few times to cook evenly, about 8 minutes total or until an internal temperature reaches 145°F.
- Place the pieces onto a paper-towel-lined plate to absorb any excess oil and immediately sprinkle with a little more salt.
- Place the finished pieces on to a wire rack over a sheet tray while you fry the remaining cod.
Notes
- Use a clean paper towel to pat the cod fillets completely dry before breading them. This will ensure the breading sticks and creates a crispier texture.
- Place the fish fillets on a wire rack over a sheet tray so they do not steam and become soggy. Keep them in a slightly warm oven (170°F or lower) while frying the remaining pieces, if desired. Just be careful not to let them burn or steam!
- I like to use peanut oil when frying. It is a cleaner oil and doesn’t stink up the house as much.
- Make sure the oil in your fryer has reached 375°F before frying your fish.
- Shake off any excess breading before adding your fillets to the fryer. This will prevent the batter from falling off or becoming soggy.
- Do not overcrowd your fryer! Work in batches if necessary, allowing space all around each piece of fish to make sure they cook evenly and the batter crisps up.
- Flip your fish over a few times while cooking, and use an instant-read thermometer to check that it reaches an internal temperature reaches 145°F.
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