Beer Battered Fish

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Easy Beer Battered Fish recipe with a crispy coating and flaky cod inside. A restaurant-quality dinner made right in your kitchen!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American, British, English

Servings: servings

Author: Jamie Sherman

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

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

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.

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.

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.

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.