Beer Battered Fish

Close-up of crispy beer battered cod pieces on parchment paper with fries

5 from 2 votes

Crispy, golden beer battered fish made with cod and a seasoned batter. This recipe includes a from-scratch tartar sauce that takes 5 minutes to mix. The beer in the batter creates a light, airy coating that shatters on the first bite.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 1010kcal

Author: Ned Adams

Equipment

Dutch Oven
Wire rack
Baking sheet
Deep-fry thermometer

Ingredients

Tartar Sauce

¾ cup mayonnaise
¼ cup sweet relish
1-3 tablespoons whole milk
1 tablespoon lemon juice, freshly squeezed
1 tablespoon fresh dill, chopped
½ teaspoon Dijon mustard
⅛ teaspoon coarse kosher salt
⅛ teaspoon black pepper
1 garlic clove, minced

Beer Battered Cod

2 pounds cod, cut into 3x5 inch pieces
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1 ¼ cups all-purpose flour
1 ½ tablespoons Old Bay seasoning
1 ½ tablespoons garlic powder
1 tablespoon paprika
2 teaspoons granulated sugar
1 teaspoon baking powder
1 egg, beaten
1 ⅓ cups cold light beer
24-36 ounces canola oil, for frying

Instructions

Make the Tartar Sauce

In a small bowl, combine the mayonnaise, sweet relish, 1 tablespoon of milk, lemon juice, fresh dill, Dijon mustard, salt, pepper, and minced garlic. Stir until smooth.
Taste and adjust with more salt and pepper if needed. Add more milk, 1 tablespoon at a time, until you reach your desired consistency.
Cover and refrigerate until ready to serve.

Prepare and Fry the Fish

Heat 2 to 3 inches of canola oil to 375°F in a deep pot or Dutch oven.
Pat the cod dry with paper towels. Cut into 3x5 inch pieces and season all sides with salt and pepper.
In a large bowl, whisk together the flour, Old Bay seasoning, garlic powder, paprika, sugar, and baking powder.
Add the beaten egg and stir it in. Pour in the cold beer and stir just until the batter comes together. Do not overmix. Small lumps are fine.
Test whether the oil is hot enough by dipping a knife in the batter and placing it in the oil. If it bubbles vigorously, the oil is ready.
Dip each piece of cod into the batter one at a time, letting excess drip off, and carefully place it into the hot oil. Fry 3 pieces at a time so they are not touching.
Cook for 3 to 4 minutes, or until the fish is golden brown. If the fish is not fully submerged, carefully ladle hot oil over the top.
Transfer the fried fish to a wire cooling rack set on a foil-lined baking sheet. Sprinkle with salt immediately.
Repeat with remaining fish. Serve hot with the chilled tartar sauce.

Notes

For the crispiest results, keep the beer cold and do not overmix the batter. Small lumps are fine and actually help create a lighter, crispier coating.

You can substitute haddock or pollock for the cod. If using frozen fish, thaw completely and pat very dry before seasoning.

To keep fried fish warm while cooking in batches, place the wire rack and baking sheet in the oven at 200-250°F.

Store leftover fish in a single layer in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven on a wire rack for 8-10 minutes. The tartar sauce keeps for 3-5 days refrigerated.

Nutrition