The Best Beer-Battered Cod Fish and Chips Recipe
Beer-Battered Cod Fish is crispy, golden, and perfect for fish fry nights—easy to make and totally delicious.
Ingredients
For the Fish:
- 1 ½ lbs cod fillets cut into portions
- Salt and pepper to taste
- 1 cup all-purpose flour plus extra for dredging
- 1 teaspoon baking powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper optional
- 1 cup cold beer lager or ale
- Vegetable oil for deep frying
For the Chips (Fries):
- 4 large russet potatoes peeled and cut into thick fries
- Salt to taste
- Vegetable oil for frying
Instructions
Prepare the Chips:
- Soak cut potatoes in cold water for at least 30 minutes.
- Drain, dry well, and fry at 325°F (160°C) for 4–5 minutes until tender but not browned.
- Drain and let cool before second fry.
Make the Batter:
- In a bowl, whisk together flour, baking powder, paprika, cayenne, and beer until smooth. Let rest for 10 minutes.
Fry the Fish:
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- Pat cod dry, season, dredge lightly in flour, then dip in batter.
- Carefully lower into hot oil and fry 4–5 minutes per side or until golden and crisp.
- Remove and drain on paper towels.
Second Fry for Chips:
- Re-fry the cooled chips at 375°F (190°C) for 2–3 minutes until golden and crisp.
- Drain, season with salt.
Serve:
- Plate fish and chips with lemon wedges and tartar sauce or malt vinegar.