Beer Battered Fish

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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 FishBEER BATTERED 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

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  • Add in 1/4 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

4.42 from 12 votes
  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Course: Dinner
  • Cuisine: American
  • Author: Sabrina Snyder

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!


  • 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


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

  1. Heat 3 inches of oil in a dutch oven to 365 degrees.
  2. Dry the cod well then season with salt and pepper.
  3. Mix the flour with the garlic powder and paprika, then add in the egg mixing well before whisking in the beer slowly.
  4. 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).

Recipe Notes

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

Nutrition Information

Yield: 4 servings, Amount per serving: 364 calories, Calories: 364g, Carbohydrates: 29g, Protein: 45g, Fat: 3g, Cholesterol: 138mg, Sodium: 1307mg, Potassium: 1072mg, Fiber: 1g, Vitamin A: 1010g, Vitamin C: 2.3g, Calcium: 55g, Iron: 3g

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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.

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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. Tried this, and used a little less beer in the batter and it was delicious! Thanks for the recipe ? Also, my mom ate it, and she never eats my food.

  2. I guess I did something wrong cause two pieces came out like the photos but others fell apart! They were very tasty tho!

  3. Easy to prepare, e en better to eat! Was a hit at the family table! Served with a little tartar sauce on the side, sweet potato fries and a couple of beers!

  4. Super super easy and super freakin delish!! OMG! This is as good as our favorite seafood restaurant on our favorite St Simons Island, Georgia. I was so tired after a busy Father’s Day weekend, but had some fresh grouper that I wanted to use quickly. Found this recipe and boy oh boy, Sabrina did NOT disappoint. DH was thrilled and he couldn’t say enough good things about the end result. We don’t eat fried alot, but when we do, THIS will be our go to for certain. THANK you Sabrina!!

    1. Oh no! Try and make sure not to overcrowd the pan while you’re frying also that the oil is at the right temperature. Hope this helps for next time. So glad it was still tasty though.

    1. I made the batter with 12 ounces of beer per the instructions and the batter was very watery. Is this a mistake in the recipe? I don’t see how it could possible take 12 ounces. I added a bunch more flour, probably another 1/2 cup, to make the batter thick enough to coat the fish. It still was too thin.

      1. Oh no, I’m sorry it wasn’t thick enough to how you like it. Next time perhaps start out with 6oz beer and 1 cup flour, and add in beer and flour until it reaches the consistency you like.

  5. I want to make this but was curious, should the beer be room temperature or does it matter if it’s cold? Also is there a special kind of thermometer for testing the oil temperature?

    1. I prefer cold beer because I think it gives it a lighter, crispier batter but you can use it at room temperature too. Just a preference. Most meat thermometers can be used to check the oil temperature. Hope this all helps!

  6. I made this and it was awesome! We loved the crunchiness and flavor! I didn’t use cod or fish. I battered turkey gizzards. What I love the most about this recipe is you can use other spices to change up the flavor. Thanks for posting it. I will be using this recipe for my go to batter.

  7. Was completely out of beer! Mortal sin on Friday night. I substituted club soda and didn’t miss a beat. Nice tempura texture. I used the batter on dressed out catfish. Fried about 4 min 30 sec per side.

    1. I used Strand Brewing Company but if that’s not available you can use Guinness or any other company that offers a dry, stout beer. Enjoy!

  8. Hi Sabrina. Love your recipes. Can you tell me please which type of paprika you use for the beer battered fish as I have hot, mild, smoked and sweet.

  9. I don’t drink beer so if you can recommend a beer I can use to make the batter it would be really appreciated. By the way, of all of the food websites I have subscribed to, yours is my favorite one. All of the recipes I have made have turned out excellent. So thank you!

    1. I’ve had great experience using O’douls non alcoholic for friends who don’t drink. Even club soda in a pinch but the amber flavor helps. And thank you so much for the kind words, that is so incredible sweet, I try really hard to make sure the recipes work well for you guys, I’m so glad you’re enjoying them.

  10. Sabrina,
    Thank you for your wonderful posts. I love that each day your blog brings us new recipes to try. I always know I can come here for great recipes that everyone should have in their recipe box. Making your food every week, have tried too many to mention but all with great success. Please keep doing what you are doing, so my family can keep eating. Happy New Year.