Beer Battered Cod


Are you craving restaurant-worthy golden, crispy fish? Beer Battered Cod boasts a light, crispy coating and is easy to make right in the comfort of your kitchen. The batter couldn’t be easier and includes rice flour, which lends a lighter coating than 100% all-purpose flour. Using beer not only adds flavour but a little extra crispiness from the carbonation. Be sure to serve your fish with my homemade tartar sauce and a squeeze of lemon juice.

Don’t be afraid to deep fry at home without a deep fryer. Even though I own an electric deep fryer I prefer using a heavy stainless steel pot fitted with a high heat thermometer. Mostly because cleaning a pot is easier than cleaning the fryer and fryer basket. Secondly, because the pot seems to provide a bit more room than the fryer. The downfall is you have to control the temperature manually, but once the temperature is reached it is easily maintained on a low setting. When finished I cover the pot and allow it to cool completely, usually until the next day. I then strain the oil into a large sealable jar and label it with how many times I’ve used the oil. I tend to use my oil 4-5 times, topping up the oil a little bit every time I use it.

Tips for great battered fish at home:

-Be sure the oil is hot and at the correct temperature before adding the fish. The fish will cool the oil slightly as it is added.
-Add the beer and whisk the batter as close to frying time as possible to get the benefit of the carbonation.
-Pat the fish dry and dust lightly with extra flour so the batter has something to cling to.
-Don’t skip the rice flour, it creates a lighter texture.


Tartar Sauce:

1/2 cup full-fat mayonnaise
2-3 tbsp finely diced dill pickle
1 tbsp coarsely chopped capers
2 tbsp chopped fresh dill
generous squeeze of fresh lemon juice
a few grinds of black pepper

-Mix and keep chilled until ready to use.

Author:  Compelled to Cook


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Beer Battered Cod

Beer Battered Cod


  • 1 1/2-2 pounds cod fillets, fresh or thawed from frozen
  • 1 cup rice flour, plus more for dusting
  • 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 330ml pale lager beer, see note
  • as needed canola or peanut oil


  • Cut fish into uniform pieces, about 2-3 ounces each and pat dry with a paper- towel. Lightly season on both sides with salt and pepper.
  • In a large bowl whisk together flour, baking powder and salt.
  • Using a large pot fitted with a high-heat thermometer or an electric deep fryer, heat peanut or canola oil to 350°F. Add a minimum of 4" of oil if using a pot.
  • When ready to cook the fish, dust lightly with extra rice flour and shake off any excess.
  • Add beer to the dry ingredients and whisk until smooth.
  • Place several fish pieces into the batter, turning to coat on all sides. Allow excess batter to drip off and place 3-4 fish pieces into the hot oil one piece at a time.
  • Cook for 4-5 minutes until golden and fish is cooked through.
  • Remove to a paper-towel-lined tray and keep warm in a low oven while you fry the remaining fish.
  • Serve immediately with tartar sauce and a squeeze of lemon juice.


Plenty of different pale lager beers will work.  I used Heineken, but Stella, Budweiser, Pilsner or Coors are all good choices. 

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