Our new beer battered cod recipe is sure to be one of the best dinners you’ll ever try. Flaky cod dipped in our own blend of specially seasoned beer batter!
So, today’s beer battered cod recipe rounds out our Father’s Day seafood extravaganza. Once again, Kim outdid herself with this dish. Tender, flaky cod dipped in a perfectly seasoned beer batter and deep fried to be golden and delicious.
When served with fries, lemon, and tartar sauce, it’s a wonderful meal. All in all, the recipe takes about thirty (30) to forty (40) minutes to prepare. But, I promise you, it’s worth the effort.
I’m not someone who generally enjoys fried fish, but this one has changed my mind. I will definitely be eating more fish and chips in the future. Alright, enough talk, let’s get in the kitchen!
Beer Battered Cod Instructions:
In order to ensure the the batter doesn’t get soggy, it’s important to start with the seafood. Go ahead and pull the cod our of your fridge and set it on a plate. After that, pat it dry (both sides) and season it with the salt and pepper.
Before you start working on the other ingredients, get your pan and oil prepped. We used a stock pot and about two (2) cups of vegetable oil. Depending on the size of your pan, you might need a little more or less cooking oil.
Next, in a large mixing bowl combine the flour, garlic powder, and seafood seasoning. Use a fork or whisk to mix the dry ingredients before adding the egg and beer.
When the wet ingredients have been added, grab your fork or whisk again and mix everything together. A quick note about the beer. Slowly add it to the dry mix; otherwise, it will foam up and overflow onto the counter.
At this point, you can grab a piece of fish and dip it into the beer batter. You’ll want to ensure that you cover the whole filet. Carefully, drop the battered cod into the hot oil.
Let it cook for about ten (10) minutes, if it’s fully submerged in the hot oil. Last, remove it from the pan and place it on a wire rack to cool. I recommend putting paper towels under the rack to catch the grease. Repeat the process until all the fish is done.
That’s it, your beer battered cod recipe is done. Feel free to serve it with oven potatoes like we did or with anything you desire. Kim and I hope you like this entree and wish you all the best 🙂
Beer Battered Cod Recipe Tips:
If you decide to use frozen cod, make sure to completely thaw out the fish before frying. Follow the instructions and use a paper towel to dry out and remove as much moisture as possible. Frozen cod has a lot of added solutions and water and can make the batter soggy.
Any leftover fried fish can be refrigerated and reheated. Place it on a baking sheet lined with foil and a wire rack. Preheat your oven to 400 degrees F. and cook the fish for ten (10) minutes per quarter (1/4) of a pound (less time for smaller pieces). This process may cause the fish to dry out a bit, but it will keep the batter crispy.
When frying the cod, don’t overcrowd the pan. The pieces need room to cook properly. Furthermore, if you put too many pieces of fish into the pan at once, it will lower the temperature of the oil.
Depending on the pan you use for your recipe, you may have to flip the fish halfway through the cooking process (after about four ((4)) to six ((6)) minutes)
Looking for more seafood recipes?
Beer Battered Cod Recipe
- 2 Lbs. Cod (cut into filets, fresh or frozen and thawed)
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 1/2 Cups All-Purpose Flour
- 1 Tablespoon Garlic Powder
- 2 Teaspoons Seafood Seasoning (we use Old Bay)
- 1 Large Egg
- 12 Ounces Beer
- 2 Cups Vegetable Oil
- Set the fish out on a flat serving dish, and allow it to sit out for 10-15 minutes while you make the batter. Use a paper towel to dry the fish. Season the fish with salt and pepper.
- Using a large, heavy-bottomed pan, heat cooking oil over medium heat.
- In a large bowl, combine the flour, garlic powder, and seafood seasoning. Add the egg, and then slowly add the beer. Whisk to combine, making a semi-thick liquid batter. (It should be thinner than pancake batter but thicker than buttermilk.) Set aside.
- Working in batches, take a piece of fish, and dip it into the batter. Make sure to coat the fish evenly on all sides.
- Place the fish into the hot oil. Cook until golden brown then remove to a wire rack to cool. If necessary, flip the fish while cooking to ensure both sides brown evenly.
- Serve hot with lemon slices, malt vinegar, tartar sauce, or dill sauce.