Beer Battered Cod

Just a few ingredients is all you need to make restaurant-style beer battered cod right in your own kitchen.

• Cod: You’ll need about 2 pounds of cod fish. Cod is a firm, white, mild tasting fish that works perfectly in this fried fish recipe. If cod isn’t available you can substitute another firm white fish like tilapia.
• Flour: Regular all purpose flour, used to thicken the beer batter,
• Beer: Any beer you like to drink, it will flavor the batter so we often use a light pilsner. But again, you can use any kind of beer that you like.
• Egg: Mixing an egg into this batter helps the batter adhere to the fish, and also gives the crust a light and crispy texture.
• Old Bay Seasoning & Garlic Powder: These are the seasonings that we like using, you can also use paprika instead of Old Bay if you don’t have it on hand.
• Oil: Canola or vegetable oil for frying. The amount will depend on the size of the pot that you’re using.

• Make the batter: Add flour, Old Bay seasoning, garlic powder and salt to a bowl and whisk to combine. Mix in the beaten egg wit a fork, just until combined with the flour. Pour in the beer and whisk until no lumps remain.

• Prepare the cod: Cut the cod filet into strips approximately the same size. Some of the fish will be thinner, those pieces wont take as long to fry, so add those to the oil in the same batch.

• Fry the fish: Add oil to a deep pot, we use this dutch oven, but any large, deep pot will work. You only want the oil to fill the pot about 1/3 of the way to prevent it from boiling over. Heat the oil to 375 degrees. Dip the fish into the batter, letting the excess drip off and then carefully place into the oil for 5-7 minutes until golden brown.

Frying fish at home is really very easy to do, as long as you follow a few instructions for best results – and safety.

• Dry the fish before frying: Pat the fish dry with paper towels before frying. Removing the excess moisture will help the batter adhere to the fish.
• Don’t overfill the pot with oil: We don’t add an amount for the oil that you’ll need for frying because it depends on the size pot that you are using. Only fill whatever pot you’re using 1/3 of the way full so that the oil doesn’t boil over.
• Don’t overcrowd the pot: Again, this is depending on the size of the pot you’re using. If you add to many pieces of fish to the pot at once, the temperature of the oil will drop too much and it will take longer for the fish to fry, which results in a greasy exterior.
• Batter the fish properly: You want to make sure that the batter coats all of the fish, if you’re fingers are leaving holes in the batter where you’re holding it, the batter won’t seal properly around the fish. Grab the fish with your fingers using the smallest surface area for best results, or use cooking tweezers.

Whether you’re planning a traditional fish and chips dinner or making a fish tacos, we’ve got all the sides that you’re going to need.

• Steak Fries – Any type of french fry, but these steak fries are similar to English “chips”
• Super Creamy Coleslaw – On the side or add to a tortilla with the fish for a fish taco
• Baked Macaroni and Cheese – A southern staple for a classic fish fry
• Cilantro Lime Rice – A delicious light and fresh side dish
• Asian Cucumber Salad – We love this crispy, fresh cucumber salad to contrast the rich fried fish
• Our Homemade Tartar Sauce – Homemade tartar sauce is a must make, no comparison to store bought

When we’re in the mood for a seafood dinner at home, we opt for these easy, restaurant-worthy recipes!

• Teriyaki Salmon Bites
• Tuna Cakes (think crab cakes, but more affordable)
• Parmesan Crusted Haddock
• Crispy Baked Shrimp Scampi