Beer-Battered Fish
Quick and easy to make, this beer-battered cod fish is crispy, crunchy, and delicious!
Servings: 4
Calories: 258kcal
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.
Nutrition
Calories: 258kcal | Carbohydrates: 28g | Protein: 25g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 374mg | Potassium: 653mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg