Description
Crispy beer-battered cod with fries delivers a classic British seaside favorite that sings with golden, crackling texture and rich maritime flavor. Paired with hand-cut potatoes and tangy tartar sauce, this dish invites coastal comfort straight to your plate.
Ingredients
Scale
Main Ingredients:
- 1 ½ pounds white fish fillets, cut into long pieces
- 1 cup plain flour
- ½ cup corn starch
- 1 cup chilled light beer
- Hot potato fries
Seasoning Ingredients:
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
Serving Accompaniments:
- Tartar sauce
- Ketchup
- Fry sauce
- Malt vinegar
Instructions
- Prepare a deep pot by pouring oil to a depth of 1-2 inches, heating it to a precise 350 degrees fahrenheit. Use a thermometer to monitor and maintain oil temperature between 350 and 375 degrees, which ensures optimal crispiness during frying.
- Slice cod fillets into long strips approximately 1 inch wide. Pat fish thoroughly with paper towels to remove moisture, then season with sea salt and pepper. Dust each fillet lightly with flour to create a perfect base for batter adhesion.
- Create the beer batter by mixing flour, cornstarch, baking powder, paprika, salt, and pepper in a spacious mixing bowl. Gradually introduce chilled beer while whisking, aiming for a smooth consistency that’s slightly thick. Adjust liquid as needed to achieve ideal texture.
- Verify oil temperature has stabilized around 350 degrees. Submerge each flour-coated fillet completely in beer batter, ensuring thorough coverage. Carefully lower battered fish into hot oil, working in small batches to prevent temperature dropping. Rotate fish occasionally during cooking to achieve uniform golden-brown exterior.
- Transfer fried fish onto paper towels, allowing excess oil to drain. Maintain cooked fillets in a warm oven set at 200 degrees while completing remaining batches, preserving optimal temperature and crispness.
- Utilize the same heated oil to prepare accompanying french fries if desired. Plate crispy beer-battered cod alongside traditional condiments like tartar sauce, ketchup, or malt vinegar for enhanced flavor profile.
Notes
- Cold beer adds lightness and crisp texture to the batter, creating a delicate golden-brown coating that’s irresistibly crunchy.
- Pat fish fillets completely dry before flouring and battering to ensure maximum crispiness and prevent soggy results.
- Maintain consistent oil temperature between 350-375°F for perfectly crisp exterior and fully cooked tender fish interior.
- Use fresh, white fish like cod or haddock for the most delicate and flaky texture in your beer-battered masterpiece.
- Fry fish in small batches to prevent oil temperature drop, which leads to greasy and less crispy results.
- Serve immediately after frying for the ultimate crunch, pairing with classic condiments like tangy tartar sauce or sharp malt vinegar.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg