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 a favorite go-to order in any restaurant, and this recipe is a great pub option along with other pub favorites like Buffalo Wings, Super Crispy Chicken Tenders and Classic Beef Chili.
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. 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. A dryer stout works nicely, but use whatever beer you’d also like to drink. You can also use more or less seasoning depending on taste.
Serve Beer Battered Fish alongside French Fries for a classic fish & chips presentation, or pair with a cool creamy Coleslaw.
Frequently Asked Questions
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.
It’s easy! Mix the following ingredients together and refrigerate at least an hour before serving:
1 cup mayonnaise
2 teaspoons sweet relish
1 teaspoon yellow mustard
1 teaspoon lemon juice
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Tips for Making Beer Battered 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 above).
Ingredients
- 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
- vegetable oil for frying
Instructions
- Heat 3 inches of oil in a Dutch oven to 365 degrees.
- Pat dry the cod well with paper towel, 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 to cool (not paper towels or newspapers or it will steam).
Video
Notes
- Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
- Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.
- Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking.
Nutrition
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Great fish recipe. Sabrina can cook!!
Very nice batter, great flavor and texture. Much of the batter came off during cooking so next time I’ll flour before battering?
What brand of beer, I do not drink it so I have no clue.
LOL. I don’t either. Usually what’s on sale!
This is the best beer batter is have never tried it made cod fish and I have use this recipe three times already and I usually eat my fish air fried or broil but now this is always in my mine I keep fish in my freezer fish like Cod, Whiting , Red Snapper, Shrimp and Crab meat . but I have had beer battered Cod three times in one month that’s how good this batter is it am trying not to eat to much fry food but this batter is so GOD.THANK you for this recipe.
lol…glad you’re enjoying the recipe!
Excellent recipe! I’ve made it over and over and guests are always impressed.
This recipe is definitely tasty just a little to salty for my pallet but I can adjust that. Only issue I had was that my batter turned soggy after sitting waiting to cool. I would love to make this recipe again if I can just figure out how to prevent the soggy part.
oh no, did you dry the cod well before battering or perhaps the batter consistency was too runny and needed a bit more flour added a little at a time until the right consistency was reached? I’m glad you enjoyed it anyway.
Can this be done in the air fryer?
Hi Dana,
I haven’t tested this recipe in an air fryer but the hot air can crisp up your beer batter and make for a crispy fish. Depending on your air fryer, you may need to flip your fish halfway during the cooking process.
It’s difficult to really impress me with a recipe, mostly because I like flavor and this one is great, if you follow it exactly you won’t be disappointed
This recipe is terrific and so easy to follow. I was going to use another beer battered fish recipe that called for rice flour. It sounded good but I did not want to purchase an ingredient that we do not use much. With just a few ingredients and easy to follow instructions my first attempt at frying fish was a huge hit with the family. Next time I think I will try your onion rings when I make the fish.
Thanks for making cooking more enjoyable for me.
Being from Wisconsin, land of the fish fry, this is an outstanding beer batter recipe, it’s become my go-to. I love it as-is, but I’ve also subbed in Old Bay for the paprika, and I’ll share another twist: toss in a couple tablespoons of chopped fresh dill. Wow.
Michael, Thank you for your suggestions!! I absolutely love dill. I grow it every year in my herb garden. I love old bay and Zatarans. I actually prefer something a tad spicy, so I use just a tad more of zatarans.
Whenever I see a recipe from you – I Pin it. I save/use a lot of your recipes – THANKS! I haven’t tried this one yet but I’m sure its good!
zeergoed
We had fresh blue gill. It was fabulous!
Can this be used with chicken as well?
no video?
Working on it! : )
Came out perfect
I never realized what a difference when you dry the cod before you start the dredging
Big difference
Thank you ?
I did just like the recipe first time except I peppermill the salt and pepper directly on the fish and then left it in the fridge until I did the batter and I thought at first gees no baking powder I tried it it came out great I threw out my old recipe great taste.
My go to recipe!
Thanks Bruce!!
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??
Followed recipe as stated, very salty. Otherwise it was ok. I will try again but with 1/2 the salt.
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.
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.
That’s amazing! I’m so glad you decided to give it a try, Briana.
this sounds great , one thing I would like to know is what is the best fish for deep fry battered, thanks
terrible recipe. All of the batter melted off the fish and We were left with greasy, fried naked cod. I would not recommend.
Sounds like that is the cooks fault and not the recipe.
Your grease wasn’t hot enough. Not the recipe’s fault.
Recipes are both ingredients and process. You need to follow both
I had this issue then heard a trick to dip the fish into the flour for a coating before dipping into the batter. It helps it stick. Good luck!
Thank you Sabrina, I’m trying your recipe today, i will let you know.
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.
Thanks for your tips and feedback. The oil temperature is key!
I just cooked Shrimp in the fish batter coated perfect and taste amazing.