Make this crispy, golden beer battered cod in just a few steps! Flaky fish coated in a light beer batter and fried to a crispy perfection. Serve with our homemade tartar sauce for a restaurant-worthy seafood dinner at home!
Scale
Ingredients
- 2 pounds cod filet, cut into 3–4 inch strips
- 1 cup flour
- 2 teaspoons Old Bay seasoning
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 large egg, beaten
- 1 cup beer (any kind you like drinking, we use a pilsner)
- Canola or vegetable oil for frying
Instructions
- Make the batter by adding the flour, Old Bay seasoning, garlic powder and salt to a bowl. Whisk together to combine. Add the egg, using a fork to work into the flour. Pour in the beer, while whisking until no lumps remain. Let the batter sit while you heat up the oil, then whisk the batter again right before using. (see note)
- Add oil to a large, deep pot or dutch oven. Only fill the oil 1/3 of the way up the pot to prevent the oil from boiling over. Turn the heat onto medium and bring the oil up to 375 degrees. Use a thermometer to ensure the oil is the right temperature.
- When the oil reaches 375 degrees, dip a piece of cod into the batter, making sure it’s coated well on all sides. Let the excess drip off and then carefully place into the oil. Cooking tweezers makes this really easy and prevents burns. Repeat with 4 or 5 more pieces of fish, being careful to not overcrowd the pot. Fry the fish for 5-7 minutes, turning over in between cooking until golden brown. Remove the fish to a wire rack so the excess oil can drain. Repeat with the remaining fish. You can keep the fish on the rack in a 300 degree oven until you’re finished frying.
- Serve immediately with fresh lemon wedges and tartar sauce if desired.
Recipe Notes
You can make the batter hours ahead of time, even the day before. Keep it covered in the refrigerator and whisk before using.
Store: Store the fish in an air tight container for up to 3 days.
Reheat: Reheat the fish in a 350 degree oven, with the fish on a wire rack for maximum crispiness. Alternately, the fish can be reheated in an air fryer. A microwave isn’t recommended as the beer batter will become soft and soggy.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
