Beer Battered Fish

This post may contain affiliate links. Read my disclosure policy.

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

Save Recipes
Create An Account & Save Recipes



  • 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

Pin This

Like this recipe? Save it to your Pinterest board now!




Beer Battered Fish

4.71 from 24 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

All images and text © for Dinner, then Dessert.

Keyword: beer battered fish

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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.

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

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

  4. 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.