Beer Battered Cod

5 from 3 votes

Beer Battered Cod is a delicious, light, and crispy fish recipe that is perfect for a quick and easy dinner any night of the week. Cod fillets are coated in a seasoned flour and beer mixture, then quickly fried in a deep fryer.

Prep Time10

Cook Time5

Total Time15

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 253kcal

Author: Lauren Harris

Ingredients

1 pound cod fillets
1 cup all purpose flour (gluten free, if needed)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 egg (lightly whisked)
1 cup beer (gluten free, if needed)
oil for frying

Instructions

Preheat a deep fryer to 350°F.
Cut your cod fillets into individual serving sizes, if necessary. Pat dry with paper towels.
1 pound cod fillets
In a large bowl combine the flour, garlic powder, onion powder, parsley, paprika, salt, and pepper. Add the whisked egg and beer and combine with a whisk until evenly combined.
1 cup all purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried parsley, 1/2 teaspoon paprika, 1 teaspoon salt, 1/4 teaspoon pepper, 1 egg, 1 cup beer
Dip each fish fillet into the beer batter, then carefully place it in the deep fryer. You may have to work in batches.
oil for frying
Fry for 3 to 4 minutes, depending on the thickness of the fillets. Cod is done when it's golden brown, opaque, and flaky when cut into. The internal temperature needs to reach 145°F on a meat thermometer inserted into the center of the thickest portion.
Transfer to a paper towel-lined plate to absorb any excess oil before serving. Sprinkle with a pinch of salt, if desired.
Serve with a squeeze a lemon or cocktail sauce, if you prefer.

Notes

Tips and Techniques

If you don't have a deep fryer, please see this recipe for Pan-Fried Cod for instructions on how to fry cod in a skillet on the stove top.
If you don't have cod, or don't care for it, you can use pretty much any white fish. Other fish that would work great in this recipe are halibut, haddock, flounder, grouper, and snapper.
You can use gluten free flour and gluten free beer, if needed.
Store leftovers in an airtight container. Consume within 3 to 4 days.

** Nutritional information is an estimate and may vary. It takes into account the full amount of batter, but does not include the oil that may be absorbed when frying.

Nutrition