Beer Battered Cod
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
525 kcal
-
Course
Main Course
Beer Battered Cod
Description
Beer Battered Cod features skinless cod strips coated in a spiced flour and beer batter, then fried in vegetable oil heated to 375°F. The batter includes flour, salt, cumin, black pepper, and cayenne, mixed with a light beer to give a bubbly and crisp texture after frying. The fish is fried in batches to avoid overcrowding the hot oil, which helps maintain the correct temperature and prevents soggy coating.
The tartar sauce is made by combining mayonnaise, finely minced dill pickles and onions, lemon juice, and dill pickle juice, seasoned with salt and pepper and chilled to meld flavors. Lemon wedges serve as garnish to add a fresh citrus note alongside the fried fish.
Maintaining the oil temperature and using a wire rack on a baking sheet keeps finished fish crispy when frying multiple batches. The recipe advises against air fryer use due to the wet batter and recommends fully thawed fish for even cooking. Leftovers can be reheated in an air fryer or toaster oven at moderate heat.
Substitutions for non-alcoholic beer or club soda are possible in the batter. Choose a neutral higher smoke point oil such as peanut or canola for frying. The recipe yields batter for around 2 pounds of fish.
Ingredients
For the tartar sauce:
- 1/2 cup mayonnaise
- 2/3 cup dill pickles minced
- 3 tablespoons onion minced
- 1 tablespoon lemon juice from 1/2 lemon
- 1 tablespoon dill pickle juice
- salt freshly ground
- black pepper freshly ground
For the beer battered cod:
- 4 to 5 cups vegetable oil (see note 1)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon cumin ground
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon cayenne pepper
- 1 cup light beer (see note 2)
- 2 pounds cod skinless, cut into 4 inch by 1 inch strips (see note 3)
- lemon cut into wedges, for garnish
Instructions
To make the tartar sauce:
- In a small bowl, whisk together mayonnaise, pickles, onion, lemon juice and dill pickle juice. Season to taste with salt and freshly ground black pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Cover and allow to chill for 20 to 30 minutes to blend the flavors.
To make the beer battered cod:
- Adjust an oven rack to the middle position and preheat the oven to 200 degrees. Prepare a plate lined with paper towels as well as a rimmed baking sheet with a wire rack. Pour the oil into a large Dutch oven until it is 1 inch deep. Heat the oil over medium-high heat until it reaches 375 degrees.
- In a large bowl, whisk together the flour, salt, cumin, black pepper, and cayenne. When the oil is almost ready, add the light beer to the flour mixture and gently whisk until smooth.
- Using tongs, lift pieces of fish and dredge through batter, allowing any excess batter to drip back into the bowl. Gently keep the pieces moving in the oil so the fillets don't stick to the bottom or to each other.
- Fry until golden brown and internal temperature reaches 145 degrees Fahrenheit on a digital thermometer, about 5 to 7 minutes. Stir occasionally to prevent pieces from sticking to one another.
- Remove the fried fish from the oil and allow to drain briefly on paper towels. Transfer to the wire rack set over a rimmed baking sheet. Place in oven to keep fried fish warm.
- Allow the oil to return to 375 degrees and batter and fry the remaining fish. Serve with lemon wedges and tartar sauce.
Notes
- Store batter in the refrigerator and use within 3 to 4 days for best results.
- Maintain oil temperature at 375°F between batches to avoid greasy, undercooked fish.
- Use a wire rack on a baking sheet to keep fried fish crispy when frying multiple batches.
- Thaw frozen fish completely before battering and frying to ensure even cooking.
- Leftover fried fish can be reheated in an air fryer or toaster oven at 325°F until heated through.
- Non-alcoholic beer or club soda can substitute for beer in the batter if preferred.
- This wet batter is not suitable for air fryer cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 525kcal | 26% |
| Carbohydrates | 27g | 9% |
| Protein | 44g | 88% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 109mg | 36% |
| Sodium | 1149mg | 48% |
| Potassium | 1015mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
