This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

🐟 Pub-style Beer Battered Fish made right in your kitchen! Crispy, flavorful, and perfect with fries, tartar sauce, or malt vinegar, and a cold drink. 🍻🍟

Overhead shot of golden fried beer battered fish and fries with dipping sauces on a rustic wood table.

Pin this now to find it later

Pin It

Table of Contents

Cod Fish Recipes

If you love crispy fried seafood, this Beer Battered Fish recipe will hit the spot. Light, golden, and flaky, this dish is one of the most classic fish recipes you can make at home. It’s simple, delicious, and perfect for weeknights or casual weekends. Whether you’re new to cod fish recipes or looking for a new favorite among your go-to cod recipes, this one delivers that authentic pub-style crunch every time.

This beer battered fish recipe uses just a handful of ingredients and comes together in under 40 minutes. It’s one of those fried cod recipes that will make you skip the takeout line and reach for your frying pot instead. Pair it with fries, lemon wedges, and tartar sauce for the ultimate comfort meal.

⭐ Why You’ll Love This Recipe

  • Crispy on the outside, flaky and tender inside.
  • Easy to make with simple ingredients.
  • Perfect for family dinners or casual get-togethers.
  • Great for seafood lovers and fans of cod fish recipes.
  • Delicious served with fries, slaw, or a cold drink.
Overhead view of ingredients for beer battered fish including cod pieces, flour, beer, egg, oil, Old Bay seasoning, salt, peppercorns, and lemon wedges on a rustic wood surface.

🛒 Ingredients & Substitutions

  • cod filet – substitute with haddock, halibut, or pollock
  • kosher salt – substitute with sea salt
  • black pepper – freshly ground for best flavor
  • all-purpose flour – use gluten-free flour if needed
  • Old Bay seasoning – substitute with Cajun seasoning
  • beer (lager or pilsner) – substitute with club soda or sparkling water
  • egg – helps bind and crisp the batter
  • canola oil – substitute with vegetable or peanut oil

✨ Variations

  • Spicy twist: Add a pinch of cayenne or paprika to the batter.
  • Gluten-free option: Use gluten-free flour and a light gluten-free beer.
  • Non-alcoholic version: Substitute the beer with club soda or sparkling water.
  • Different fish: Try haddock, halibut, or pollock for other delicious alternatives.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Hand patting cod filets dry with paper towels on a wooden board before seasoning for beer battered fish.
Cod filets seasoned with salt and black pepper, ready for battering and frying.
Flour and Old Bay seasoning combined in a glass mixing bowl with a jar of beer and a beaten egg nearby.
Beer and beaten egg poured into the seasoned flour to begin forming the beer batter.
Smooth, well-mixed beer batter ready for coating cod filets before frying.
Hand holding a piece of cod coated in thick beer batter over a pot of hot oil, ready for frying.
Overhead view of two battered cod pieces frying in hot oil in a white Dutch oven with bubbles forming around them.
Close-up of tongs lifting a crispy golden piece of beer battered fish from hot oil.
Close-up of flaky beer battered fish showing the crisp coating and tender white fish inside.

🔥 Tips

  • Keep the beer cold for a lighter, crispier batter.
  • Fry in small batches to maintain oil temperature.
  • Drain the fish on a wire rack to prevent sogginess.
  • Serve fried cod recipes immediately for the best texture and flavor.

❓ FAQs

What’s the best beer to use?

Lager or pilsner has a mild flavor that complements the fish perfectly.

Can I make this without beer?

Absolutely. Use club soda or sparkling water to achieve a similar crispiness without alcohol.

How do I keep fish warm while frying batches?

Place cooked fish on a wire rack in a 200°F oven until ready to serve.

Can I use frozen fish for this recipe?

Yes, you can use frozen cod or other white fish. Just make sure to thaw it completely and pat it dry before battering to prevent excess moisture from making the batter soggy.

Why is my batter not sticking to the fish?

If the fish is wet, the batter will slide off. Pat the fish dry thoroughly with paper towels before dipping it into the batter for better adhesion.

Can I prepare the batter ahead of time?

It’s best to make the batter right before frying. The carbonation in the beer helps create a light texture, and it loses its fizz if left too long.

How do I know when the fish is done?

The fish should be deep golden brown and flake easily with a fork. The internal temperature should reach 145°F.

Can I double this recipe for a crowd?

Absolutely. Fry the fish in batches, then keep them warm in a 200°F oven on a wire rack until serving.

Can I reuse the frying oil?

Yes, as long as it hasn’t burned. Let the oil cool, strain it through a fine mesh sieve, and store it in an airtight container. Use it within a few weeks.

What sides go well with Beer Battered Fish?

Classic sides include fries, coleslaw, tartar sauce, lemon wedges, and malt vinegar. You can also serve it with potato salad or hush puppies.

Plate of beer battered fish and fries with lemon wedge and parsley garnish, served with tartar sauce and ketchup.

🍽️ Other Recipes You May Enjoy

Square crop of crispy beer battered fish and fries with lemon wedge and parsley garnish on a white plate.
No ratings yet
Servings: 6 servings

Beer Battered Fish

By Jamie Sherman
Easy Beer Battered Fish recipe with a crispy coating and flaky cod inside. A restaurant-quality dinner made right in your kitchen!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Save Pin Rate Print

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Equipment

Ingredients 

For the fish

  • 1 ½ pounds cod filet, cut into 6 pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 ½ cups all-purpose flour
  • 1 tablespoon Old Bay seasoning
  • 12 ounces beer, lager or pilsner
  • 1 large egg, beaten
  • canola oil, for frying

For serving

  • french fries
  • lemon wedges
  • malt vinegar
  • ketchup
  • tartar sauce
  • fresh parsley

Instructions 

  • Pat the cod filets dry with paper towels and season both sides with kosher salt and black pepper. Set aside.
    1 ½ pounds cod filet, 1 teaspoon kosher salt, 1 teaspoon black pepper
  • In a large mixing bowl, whisk together the all-purpose flour and Old Bay seasoning. Pour in the beer and add the beaten egg, whisking until a smooth batter forms.
    1 ½ cups all-purpose flour, 1 tablespoon Old Bay seasoning, 12 ounces beer, 1 large egg
  • In a deep fryer or large heavy-bottomed pot, heat about 3 inches of canola oil to 375°F.
    canola oil
  • Working in batches of 2-3, dip the cod filets into the beer batter, allowing any excess batter to drip off.
  • Carefully lower the battered fish into the hot oil and fry for 5-6 minutes, or until deep golden brown and crispy. Remove the fish with a slotted spoon or tongs and drain on paper towels. Repeat with the remaining fish.
  • Serve the beer-battered fish with fries, lemon wedges, malt vinegar, ketchup, tartar sauce, and a sprinkle of fresh parsley. Enjoy!
    french fries, lemon wedges, malt vinegar, ketchup, tartar sauce, fresh parsley

Notes

🥡 STORAGE

  • Store leftover beer-battered fish in an airtight container in the refrigerator for up to 3 days.
  • Keep leftover fries separately to maintain crispness.

♨️ REHEATING

  • Oven: Reheat at 350°F for about 10 minutes on a wire rack set over a baking sheet.
  • Air fryer: Reheat at 375°F for 4-6 minutes until crispy.
  • Skillet: Lightly pan-fry over medium heat for 2-3 minutes per side.
  • Microwave: Not recommended, as it may make the coating soggy.

❄️ FREEZING

  • Freeze cooked and cooled fish on a baking sheet, then transfer to a freezer-safe bag or container. Store for up to 2 months.
  • Reheat from frozen in the oven or air fryer until hot and crispy.

💡 TIPS FOR BEST RESULTS

  • Use cold beer to help the batter stay light and crisp.
  • Avoid overcrowding the fryer, which can lower the oil temperature and cause soggy fish.
  • Let excess batter drip off before frying to prevent clumps.
  • Always fry in small batches for even cooking and a perfect crunch.

🍳 ALTERNATE COOKING METHODS

  • Oven-baked: Dip the fish in the batter, then coat lightly with breadcrumbs. Bake at 425°F for 15-20 minutes, flipping halfway through.
  • Air fryer: Spray battered fish with oil and cook at 380°F for 10-12 minutes, turning once for even browning.

♻️ LEFTOVERS

  • Turn leftover fish into fish tacos with slaw and chipotle mayo.
  • Chop and use in fish sandwiches or wraps.
  • Re-crisp leftovers in the air fryer for a quick snack.

Nutrition

Serving: 1piece, Calories: 244kcal, Carbohydrates: 27g, Protein: 25g, Fat: 2g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 76mg, Sodium: 462mg, Potassium: 536mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 105IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

More About Me

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.