Beer Battered Cod
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
8 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
535 kcal
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Course
Main Course
Beer Battered Cod
Description
This Beer Battered Cod recipe begins by preparing a dry mix of all-purpose flour, cornstarch, salt, cayenne pepper, paprika, and black pepper. Some flour mixture is reserved for dredging the cod before battering, which helps the batter adhere better and adds a dry outer layer.
The batter itself is made by whisking cold beer into the seasoned flour mixture with baking powder until it reaches a consistency that falls from the whisk in a thin stream. The baking powder helps lighten the batter for a crispy, textured coating once fried.
The cod pieces, dried thoroughly and coated in the flour mixture, are then dipped into the beer batter. Excess batter drips off before the cod is fried in hot canola or vegetable oil heated to 375 degrees Fahrenheit. The result is fish encased in a golden, slightly spicy, and delicately crisp shell while staying tender inside.
This preparation method emphasizes a balance of crunchy coating and moist fish, suitable for serving with classic sides like fries or coleslaw or for fish sandwiches.
Ingredients
- 2 quarts canola oil or vegetable oil
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- Pinch ground black pepper
- 1 teaspoon baking powder
- 1½ pounds cod cut into eight 3-ounce pieces, 1-inch-thick filet
- 1½ cups beer 12 ounces, cold
Instructions
- Whisk together the flour, cornstarch, salt, cayenne, paprika, and black pepper in a large mixing bowl; transfer ¾ cup of mixture to a rimmed baking sheet. Add baking powder to the bowl and whisk to combine.
- In a heavy-bottomed Dutch oven, heat the oil over medium-high heat to 375 degrees. Meanwhile, thoroughly dry the fish with paper towels and dredge each piece in the flour mixture on the baking sheet; transfer the pieces to a wire rack, shaking off excess flour. Add 1¼ cups of beer to the flour mixture in the mixing bowl and stir until the mixture is just combined (the batter will be lumpy). Add the remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until the batter falls from the whisk in a thin, steady stream and leaves a faint trail across the surface of the batter. Using tons, dip 1 piece of fish in the batter and let the excess run off, shaking gently. Place the battered fish back onto the baking sheet with the flour mixture and turn to coat both sides. Repeat with the remaining fish, keeping the pieces in a single layer on the baking sheet.
- When the oil reaches 375 degrees, increase the heat to high and add the battered fish to the oil with tongs, gently shaking off any excess flour. Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer the fish to a thick paper bag or paper towels to drain. Serve with your favorite French fries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 1261mg | 53% |
| Potassium | 877mg | 19% |
| Fiber | 1g | 4% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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