Beer Battered Fish
Easy Beer Battered Fish recipe with a crispy coating and flaky cod inside. A restaurant-quality dinner made right in your kitchen!
Servings: 6 servings
Equipment
- deep fryer or heavy-bottomed pot
- paper towels
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
