top of page

House of Meats: Beer Battered Cod

Prep Time:

20 minutes

Cook Time:

4 minutes per batch

Serves:

4 to 6

Level:

Easy to Moderate

About the Recipe

This Beer Battered Cod is a crispy, golden delight with a light, airy batter that perfectly complements the tender, flaky fish. Using beer in the batter creates a delicate crunch, while deep frying locks in flavor and moisture. Serve with tartar sauce for a classic, pub-style fish dish that’s perfect for any occasion.

Ingredients

  • 2 lbs. House of Meats Cod Fillets or Cod Loins

  • 1 ¼ cups Flour

  • ½ tsp Salt

  • 1 Egg, separated

  • 12 oz Beer (stale beer works best)

  • 1 tbsp Vegetable Oil

  • Oil for Deep Frying

  • Extra Flour for Dredging

  • Tartar Sauce (optional)

Preparation

Step 1:


In a large bowl, sift together flour and salt.

 

Step 2:


Make a well in the center and add the egg yolk and half of the beer. Whisk gradually, drawing in the flour to form a smooth paste.

 

Step 3:


Stir in the remaining beer and vegetable oil, being careful not to overmix. Cover and let the batter rest for 15 to 30 minutes.

 

Step 4:


Meanwhile, heat the deep-frying oil to 375°F.

 

Step 5:


Pat the cod fillets dry with a paper towel and cut them into 4-inch pieces.

 

Step 6:


Beat the egg white until very foamy, then gently fold it into the batter.

 

Step 7:


Working in batches, dredge each piece of fish in flour, shaking off excess.

 

Step 8:


Dip each floured fillet into the batter, coating evenly.

 

Step 9:


Carefully place the fish in the hot oil and fry for about 4 minutes, or until golden brown and crispy.

 

Step 10:


Remove the fish from the oil and drain on paper towels. Keep warm while frying the remaining pieces.

 

Step 11:


Serve hot with tartar sauce, if desired.

bottom of page