Beer Battered Fish

Beer Battered Fish made with fresh cod filets dipped in seasoned beer batter and fried until golden brown and crispy, EASY to make and ready in only a few minutes!

Fish and Chips is basically the best order in any restaurant and my go-to if they look good on yelp (haha – always yelp photo check your restaurants everyone!), and this recipe is a great pub option along with other pub favorites like Buffalo WingsSuper Crispy Chicken Tenders and Classic Beef Chili.

Beer Battered Fried Fish

Beer Battered Fish is a classic pub food dinner made with fresh cod that’s dipped into a batter of flour, eggs, beer, and seasoning, then fried until it’s crispy and golden brown on the outside and flaky on the inside. I like to serve this with crunchy potato chips or fries and a big spoonful of tartar sauce with lemon wedges.


The flavor for this dish comes from the seasoning and the beer. I prefer to use a dryer stout, but use whatever beer you’d also like to drink. You can also use more or less seasoning depending on taste.


Canola oil and peanut oil have the highest smoking point, which means you have less chance of burning the oil if it gets too hot. I like to use canola oil, because that’s what I usually have around the house, and it doesn’t impart any flavor to the fish.


Each piece of fish will take about 10 minutes to fry, 4-5 minutes on each side. Work in batches, making sure the fish has enough room around each side to fry properly.


The fish is done when it turns a golden brown color, and the fish will be floating near the top of the oil, while the bubbles from around the sides of the fish will slow down.

Bite of Beer Battered Cod Fish



  • Add in ¼ teaspoon of cayenne pepper or a dash of hot sauce to make this recipe spicy.
  • Try adding different spices like curry powder, turmeric, or paprika for different variations.
  • Watch the temperature of the oil carefully, if the temperature is too low you’ll end up with greasy fish, and too high will cook the outside before the inside is done. If your fish does turn out greasy, you can try placing it directly onto a baking rack to let the oil drip off.
  • If your batter is too runny, whisk in all purpose flour a little bit at a time until it is the right texture.
  • A fresh cod fillet will not have a strong fishy aroma, it should smell slightly like the ocean and that’s all. If it smells strong, it it old, not fresh.
  • You can make this with any white fish, try tilapia or grouper.
  • Serve this with malt vinegar and tartar sauce (recipe below).

Tartar Sauce Recipe:

  • 1 cup mayonnaise
  • 2 teaspoons sweet relish
  • 1 teaspoon yellow mustard
  • 1 teaspoon lemon juice
  1. Mix ingredients together and refrigerate at least an hour before serving.

Fried Cod Fish in Beer Batter

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Beer Battered Fish

Beer Battered Fish made with fresh cod filets dipped in seasoned beer batter and fried until golden brown and crispy, EASY to make and ready in only a few minutes!
Yield 4 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 pounds cod cut into 5 inch pieces
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 cup flour
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 large egg
  • 12 ounces beer
  • canola oil for frying


  • Heat 3 inches of oil in a dutch oven to 365 degrees.
  • Dry the cod well then season with salt and pepper.
  • Mix the flour with the garlic powder and paprika, then add in the egg mixing well before whisking in the beer slowly.
  • Dip the fish into the batter then carefully into the oil frying until golden brown then remove to a wire rack (not paper towels or newspapers, it will steam).


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 364kcal | Carbohydrates: 29g | Protein: 45g | Fat: 3g | Cholesterol: 138mg | Sodium: 1307mg | Potassium: 1072mg | Fiber: 1g | Vitamin A: 1010IU | Vitamin C: 2.3mg | Calcium: 55mg | Iron: 3mg
Keyword: beer battered fish

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Thank you thank you thank you,I don’t care for battered fish but my husband loves it, so I decided to try your recipe. I made exactly as you called for and I couldn’t stop eating it, it was perfect and my husband loved it??

  2. Followed recipe as stated, very salty. Otherwise it was ok. I will try again but with 1/2 the salt.

    1. I’m sorry it was too salty John, I hope with less salt you enjoy it a lot more! I know salt is a personal thing and I tend to use more than less.

  3. I just made this tonight and my husband said, “whatever you did, remember this recipe”. My son said this recipe was better than the pub where we get fish & chips. Thank you, Sabrina. I don’t know anything about cooking fish, but you made me look like I did.

  4. this sounds great , one thing I would like to know is what is the best fish for deep fry battered, thanks

  5. terrible recipe. All of the batter melted off the fish and We were left with greasy, fried naked cod. I would not recommend.

  6. I made this last night with cod for dinner. I subbed the paprika with Ragin’ Cajun’ to spice it up. I also added a tbs of cornstarch to the batter help crisp them up.

    I used Best Maid dill pickle beer! It turned out so good!

    I also dredged the cod in flour before the batter to help it stay on a little better and to dry out the fish a little more.

    They stayed crisp, unlike some have said in comments. Also those that say it was too liquidy with the 12 oz of beer need to let the batter rest. It def thickened as it sat. Also making. Sure the oil is back at temp before adding the next batch is important. And stirring or moving around after placing in oil will keep them from sticking to bottom or sticking together.

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