Beer Batter Cod
This Beer Battered Cod tastes just like those on many Wisconsin Fish Fry menus but proves that no deep-fryer is required to feast! This easy fish recipe is coated in a beer batter that's crunchy, crispy, and remarkably light.
Servings 4 servings
Calories 525kcal
Ingredients
For the tartar sauce:
- 1/2 cup mayonnaise
- 2/3 cup minced dill pickles
- 3 tablespoons minced onion
- 1 tablespoon lemon juice
- 1 tablespoon dill pickle juice
- Salt and freshly ground black pepper
For the beer battered cod:
- 4 to 5 cups vegetable oil (see note 1)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup light beer (see note 2)
- 2 pounds cod fillets cut into 4 inch by 1 inch strips (see note 3)
- lemon cut into wedges, for garnish
Instructions
To make the tartar sauce:
- In a small bowl, whisk together mayonnaise, pickles, onion, lemon juice and dill pickle juice. Season to taste with salt and freshly ground black pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Cover and allow to chill for 20 to 30 minutes to blend the flavors.
To make the beer battered cod:
- Prepare a plate lined with paper towels. Pour the oil into a large Dutch oven until it is 1 inch deep. Heat the oil over medium-high heat until it reaches 375 degrees.
- In a large bowl, whisk together the flour, salt, cumin, black pepper, and cayenne. When the oil is almost ready, add the light beer to the flour mixture and gently whisk until smooth.
- Using tongs, lift pieces of fish and dredge through batter, allowing any excess batter to drip back into the bowl. Gently keep the pieces moving in the oil so the fillets don't stick to the bottom or to each other.
- Fry until golden brown and internal temperature reaches 145 degrees Fahrenheit on a digital thermometer, about 5 to 7 minutes. Stir occasionally to prevent pieces from sticking to one another.
- Remove the fried fish from the oil and allow to drain briefly on paper towels. Transfer to a plate and loosely tent with aluminum foil to keep fried fish warm.
- Allow the oil to return to 375 degrees and batter and fry the remaining fish. Serve with lemon wedges and tartar sauce.
Video
Notes
- Vegetable oil: Opt for a neutral oil with a higher smoke point, like peanut, canola, or vegetable oil.
- Beer: The beer will cook off as you fry the fish, but you can use non-alcoholic beer or club soda in the batter instead.
- Cod fillets: Frozen or fresh. If you can't find cod, any white flaky fish such as walleye, hake, tilapia, perch, catfish, or even shrimp will do. Look for fillets that are about 1-inch thick, as thicker ones will result in longer cook times.
- Yield: This recipe makes enough batter for about 2 pounds of fish.
- Storage: Store the batter in the refrigerator and use within 3 to 4 days.
Nutrition
Serving: 1 serving | Calories: 525kcal | Carbohydrates: 27g | Protein: 44g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 1149mg | Potassium: 1015mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg