beer battered cod

How to cook homemade perfect beer-battered fish and chips recipe, crispy, golden battered cod, fantastic flavors, simple recipe, great meal with family &amp; friends. The BEST EVER fish n chip recipe!

Traditional Homemade British Beer Battered Fish and Chips, with a classic easy batter recipe for crispy, golden fish

flour,

Vegetable Oil

fish

Teaspoons baking powder

Tablespoons Milk

Olive oil

water

salt

Tablespoons of fizzy lager

Calculate potatoes

King Edwards, Desiree,Maris Piper all good potatoes for chips

Salt and Malt Brown Vinegar for serving.

If you are using frozen fish, defrost it....

If you are using frozen fish, defrost it. Turn oven on to 150C, 300F, Gas 2. Heat up the oil in your fryer / pan until it reaches 180C / 350F.

Check over your fish for any bones. If...

Check over your fish for any bones. If you have a thick part and thin part of the fish, cut the thin part off as we will cook this separately to avoid over cooking. (see shapes of fish in photo). Pat dry with kitchen paper.

Mix your flour and salt and pepper well...

Mix your flour and salt and pepper well in a shallow dish and cover the fish with the flour and shaking off any loose flour.

Make up the batter. Add all the ingredients...

Make up the batter. Add all the ingredients EXCEPT the beer / fizzy water, and give it a light whisk. Don't worry if there are lumps in the batter. This is good!

Peel and cut the potatoes into chip shapes,...

Peel and cut the potatoes into chip shapes, then rinse and pat dry with a clean tea towel.

The potatoes need to be as dry as...

The potatoes need to be as dry as possible before frying to get them crispy.

Carefully place the chips into the fryer /...

Carefully place the chips into the fryer / pan, and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale colour. You can check if the chips are cooked by using a sharp knife and feeling if it's soft inside.

Take them out of the pan and place...

Take them out of the pan and place on your baking tray for now. We will refry them after the fish to give them a super crisp.

TIP: If you don't have a thermometer, drop...

TIP: If you don't have a thermometer, drop a bit of batter or end of a chip in and

and see if it sizzles to the surface.

Add the fizzy beer or fizzy water to...

Add the fizzy beer or fizzy water to your batter and gently mix it. It should have the consistency of a pouring cream or yoghurt. If it is too thick, add a little of your fizzy liquid.

Increase your oil heat to 180C / 350F...

Increase your oil heat to 180C / 350F ready for the fish. Place a few sheets of kitchen paper in your baking tray. We will use this to place the fish once it's cooked.

We will cook 1 or 2 pieces of...

We will cook 1 or 2 pieces of fish at a time, depends on the size of your pan / fryer. Taking the end of a piece of fish, place it in the batter and coat it well. Take it out of the batter and leave the excess to drip off, say for about 5 seconds. Then gently place it in the hot oil, and cook for 7 - 8 minutes until it becomes crispy and golden brown just like in the photos below. If the batter starts going brown too quickly, turn the temperature down a little.

Place on the kitchen paper then keep warm...

Place on the kitchen paper then keep warm in the oven, whilst you cook the other pieces of fish the same way and add to the oven.

When you've finished cooking the fish, scoop out...

When you've finished cooking the fish, scoop out any bits of batter floating in the pan / fryer.

Return the chips back to the fryer and...

Return the chips back to the fryer and cook for 3 minutes until they are brown and crispy. When done, drain off the excess oil (I use kitchen paper), and arrange, together with the fish on your newspaper & grease proof paper like in the photos below.

Serve whilst still hot and crispy. Sprinkle some...

Serve whilst still hot and crispy. Sprinkle some salt and shake some vinegar on your fish and chips and eat out of the paper with your fingers and ENJOY!

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&#039;s crunchy, crispy, and remarkably light.

Beer Battered Cod

mayonnaise

dill pickles (minced)

onion (minced)

lemon juice (from 1/2 lemon)

dill pickle juice

Salt and black pepper

vegetable oil ((see note 1))

all-purpose flour

cumin

black pepper

cayenne pepper

light beer ((see note 2))

cod (skinless,

lemon (cut into wedges, for garnish)

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 tartar sauce:

Adjust an oven rack to the middle position and preheat the oven to 200 degrees. Prepare a plate lined with paper towels as well as a rimmed baking sheet with a wire rack. 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. Add the fish to the hot oil, gently swimming the fish to ensure it doesn&#039;t stick to the bottom or to any other pieces.

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 the wire rack set over a rimmed baking sheet. Place in oven 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.

To make the beer battered cod:

https://content.jwplatform.com/videos/ZMnWh9d9.mp4

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.

Beer Battered Cod - Culinary Hill 1.mp4

Baha Fish Taco Bowls made with beer-battered cod, cilantro lime rice, Mexican pinto beans, Mexican Slaw, avacodo and chipotle mayo! (Fish takes 20 minutes but sides take longer!)

Baja Taco Bowls! 

lb wild cod (or raw peeled shrimp,

AP flour, spooned and leveled (or GF flour blend)

garlic powder

chili powder

smoked paprika

oregano

beer

Lime Rice

Mexican Pinto Beans

Black beans

Mexican Slaw

Chipotle Mayo or Creamy Avocado Sauce

Pickled red onions

Queso fresco cheese (optional)

Hot sauce

Prepare any of the Baja Bowl Ingredients you want. (It is best to do this ahead)

Cut fish

Make the Batter

Pour 1/2 cup beer into a medium bowl. Whisk in the all spices and salt. Slowly whisk in the flour. If you&#8217;d like a looser or thinner batter, add a little more beer.  Place the fish in the batter coating all sides.

Heat oil in a skillet over medium heat, until very hot, smoking hot (350 F) or sizzles when you drop a little batter in. Carefully place the battered fish in the oil, watching out for splatter. Cook 3 minutes or until fish naturally releases from the pan (it will release when crispy and golden) then carefully turn it over. Lower heat to LOW. Cook until this side is golden, crispy and fish is cooked through, another 3-5 minutes.  Place on a paper towel lined plate, to blot the oil while you plate up the bowls. (You could also keep these on a wire rack in a 300 F oven, until ready to serve, so they stay crispy.)

Create the base of the bowls with warm beans or rice or both, add veggies, avocado and/or slaw. Top with fish. Serve with limes and chipotle Mayo or hot sauce.

Absolutly delicious.  Family gobbled it up.

New favorite. Used canned beans and made the rice, slaw and chipotle mayo. TASTY.

Yummy!  Made it with swai, accompanied with black beans, avocado, carrots and cucumbers.  Delicious breading

I've made this twice now and it's such a hit with my family. The flavors are amazing and the fish cooks perfectly. It's a household favorite now. Thank you!

Made this with cod and it was very good. Have you ever tried this beer batter with boneless chicken breast pieces. I think you would have to cook it longer but not sure if it would work

I have made this receipt twice now and I'm really struggling with the frying part. It keeps sticking to the pan and I lose my tasty beer batter or if I manage not to stick the fish then the fish is a little soggy. It all still tastes good but it's not the crispy fish I'm looking for. Do you have any suggestions?

Amazingly crisp on the outside yet juicy and flaky on the inside . Quicker and tastier than your local fish fry.

Cups All Purpose Flour (Divided)

Cup White Sugar

Teaspoons Baking Powder

Salt and Pepper (To Taste)

Eggs

Teaspoon Hot Sauce (If Desired)

Cup Beer

Pounds of Cod Fillet (Cut Into Strips)

Vegetable Oil (For Frying)

In a medium bowl combine 1 cup flour, sugar, baking powder, salt and pepper. Stir in eggs and hot sauce.

Slowly pour in beer. Stir constantly with a whisk until the batter is smooth and no longer foamy.

In a large stock pot or cast iron skillet heat 2-3 inches of oil to 370 degrees F.

Dip cod strips into remaining flour. Shake off any excess.

Then dip into beer batter.

Carefully drop fish one piece at a time into the hot oil. Cook until brown on both sides, turning only once.

Drain on paper towels.

Mexican beer-battered cod, fried to perfection topped with chipotle cream sauce and garnished with red cabbage, thinly sliced jalapeños and radishes, pico de gallo, and avocado. Wrapped in a warm corn tortilla, this taco has the perfect level of heat and combination of textures.

Beer-Battered Fish Tacos

all-purpose flour (plus more for dusting)

salt (plus more for seasoning)

dark Mexican beer

Vegetable oil (for frying)

Corn tortillas

Crema Mexicana

chipotle pepper in adobo sauce

lemon

lemon juice

Shredded cabbage

Avocado slices

Pico de gallo

Lime wedges

Generously salt cod and sprinkle flour over the strips and toss to coat.

In a large mixing bowl, add flour, chili powder, salt, pepper, and oregano.

In a medium bowl whisk beer and egg.

Pour wet ingredients to flour mixture and stir together until well mixed and set aside at room temperature.

In a large skillet, preheat oil to 350 degrees F.

Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it&#039;s evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate.

In a food processor or blender, combine crema, chipotle in adobo and sauce, lemon zest and lemon juice, water, and salt until smooth; transfer to a small bowl.

Serve tacos with chipotle cream sauce and garnish with toppings of your choice.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616510322/sa4dqofcgmh1rirutp7m.mp4

Beer battered fish is fried to crispy perfection, then loaded into lightly charred corn tortillas with a smoky chipotle cream sauce and colorful toppings. This delicious recipe for Baja Fish Tacos come together in just 15 minutes, making them a perfectly easy meal to end your work week.

Top 5 beer battered cod recipes from across the web

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Traditional Homemade British Beer B...

Beer Battered Cod

Baja Taco Bowls!

Beer Battered Cod

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Top 5 beer battered cod recipes from across the web

The most viewed beer battered cod recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Homemade British Beer B...

Beer Battered Cod

Baja Taco Bowls!

Beer Battered Cod

Beer-Battered Fish Tacos

The most viewed beer battered cod recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine