🐟 Beer-Battered Cod (Classic Fish & Chips)
This Beer-Battered Cod is a nod to the iconic British fish & chips—light, airy, golden batter wrapped around tender, flaky cod. Paired with hand-cut fries and a punchy tartar sauce, it’s comfort food that never goes out of style. The secret? Cold beer, hot oil, and a few chef tricks for that shatteringly crisp coating.
Ingredients
Beer Batter:
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1 cup all-purpose flour (plus extra for dredging)
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½ cup cornstarch
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1 tsp baking powder
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1 tsp sea salt
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½ tsp ground white pepper (or black pepper)
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¼ tsp paprika (optional for color)
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1 egg, lightly beaten
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1 cup cold lager or pilsner (cold is key!)
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Ice cubes (to keep batter bowl chilled)
Fish:
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4 cod fillets (150–180g each), skin removed, bones out
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Sea salt & pepper, to season
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Lemon wedges, for serving
Chips (Fries):
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3 large Russet or Maris Piper potatoes
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Oil for deep frying (vegetable or peanut oil)
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Sea salt flakes, to finish
Optional Tartar Sauce:
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½ cup mayo
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2 tbsp chopped pickles or cornichons
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1 tbsp capers, chopped
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1 tsp Dijon mustard
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1 tsp lemon juice
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1 tbsp fresh dill or parsley, chopped
Execution
1. Prep the Chips
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Using a sharp knife, peel potatoes and slice into thick batons. Soak in cold water for 30+ minutes to remove starch (crisps them up).
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Thoroughly drain and dry the potatoes, then fry them at 300°F (150°C) for 5–6 minutes (first fry). Drain once more, allow them to cool, and keep the final frying for later.
2. Make the Batter
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In a large mixing bowl over ice, whisk flour, cornstarch, baking powder, salt, and paprika.
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Add egg and cold beer slowly, whisking until smooth and the consistency of pancake batter—thick but pourable. Keep it cold!
3. Season & Dredge the Fish
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Pat fish fillets dry. Lightly season with salt and pepper. Dredge in flour, then shake off excess.
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Dip in beer batter just before frying.
4. Fry the Fish
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Heat oil to 350–360°F (175–180°C). Fry fillets in batches, 4–6 minutes, turning once, until deep golden and crisp.
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Drain on a wire rack—skip the paper towels for maximum crispiness!
5. Final Fry the Chips
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Turn the oil up to 375°F (190°C). Fry chips until golden and crisp, about 2–3 minutes. Drain and season immediately.
6. Serve
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Serve hot with lemon wedges, tartar sauce, and a sprinkle of sea salt. Optional: malt vinegar drizzle for the full British pub vibe.
🕒 Prep & Cook Time
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Prep time: 25 minutes (plus 30 minutes soaking potatoes)
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Cook time: 25–30 minutes
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Total time: ~55 minutes
🍽 Servings
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Serves 4 generous portions
🎯 Difficulty
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Intermediate – Timing and oil temperature control are key, but totally doable with prep and focus.
Additional Tips
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Chill Your Beer Batter Bowl: Set it over a bowl of ice to keep cold while frying—cold batter + hot oil = airy, crisp texture.
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Use Dry Fish: Moisture = soggy batter. Pat those fillets dry like a boss.
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Double Fry the Chips: It’s what separates soggy fries from pub-worthy perfection.
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Swap Cod with: Haddock, pollock, or even halibut for a luxe touch.
Q&A about Beer-Battered Cod
Q: Can I use a different type of fish?
A: Yes! Haddock, pollock, or even tilapia work great. Just choose a mild, flaky white fish.
Q: Can I make this gluten-free?
A: Definitely. Use a gluten-free flour blend and gluten-free beer (like a sorghum-based lager).
Q: How do I keep it crispy after frying?
A: Use a wire rack, not paper towels. Serve immediately. If holding, keep in a low oven (200°F/95°C) uncovered.
Q: Why is cold beer important?
A: It slows gluten formation and helps create air pockets—this makes the batter light and crispy instead of dense and bready.
Q: Can I air-fry this?
A: Not recommended for the beer-battered fish—it needs hot oil to crisp up fast. For a baked or air-fried version, use panko crust instead.
Happy Cooking
Diana
