Love fried cod recipes? Well, this beer batter is great for dipping fresh cod fillets in, and it's a great choice for any fish. My fish turned out crunchy and flaky and whether you make a fried cod sandwich, a fish taco, or fish and chips, this sturdy white fish has great flavor and is perfect for frying!
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Cod filets are awesome for fish and chips and even though fried cod recipes are not often on my radar, my love of fried foods got to me!
Though I love fried food, I can probably count on one hand the number of times I fry each year.
I reserve French fries for those moments when I go out!
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I do make latkes once a year and try to budget in my soft shell crab, but frying is something that I consider a luxury.
A luxury for my waistline that is!
Even though I burn a candle when I fry, I still don't like the aroma of frying that lingers even when the fan is going on high speed.
But last weekend when I found myself at Costco, the cod looked woderful.
And though 1.5 lbs is a lot for two people, I just kept thinking fish and chips.
And when I mentioned it to Manservant he loved the idea.
Fried Cod Recipes Are Amazing
With this over abundance of fresh fish I wanted to do this fried fish justice.
And to tell the truth-nothing is better on Atlantic cod than my homemade beer batter.
Crispy and golden brown and with a light tempura crunch, this is the best way I know of to fry this mild fish.
Yes, this is the same batter I use on soft shell crab because when you've got a good thing going, why change the formula?
Cooking the fish fast makes for moist, flaky fish with a crunchy, crispy crust.
Hard to not like that, right?
Ingredients for Fried Cod Recipes
Fresh Cod Fillets, Haddock, Hake, Flounder, Pollack
Flour
Cornstarch
Baking Powder
Turmeric
Salt, Cayenne Pepper or Black Pepper
Egg
Rice Vinegar or Malt Vinegar
Wheat Beer or Club Soda
Canola Oil
Russet Potatoes
How To Make this Fresh Fried Cod Recipe:
Begin by making the batter. This is almost like making batter for pancakes, but the seasonings are different.
Make the Batter
In a 2 c mixing cup, stir together the flour, cornstarch, baking powder, turmeric, salt and cayenne.
In a larger bowl, whisk together the egg, vinegar and ½ a bottle of the beer. Using a spatula, fold the flour into the beer mixture.
It should have the consistency of thin pancake batter and may be a bit lumpy, so do not over mix. Add more beer if needed to achieve the desired consistency. Cover and refrigerate until ready to use.
You probably will only use half of the beer. Please don't let it go to waste!
Cook the Fries
Fry the French fries before the cod!
When ready to fry heat 2" of olive oil or vegetable oil in a deep, large skillet over medium heat until it reaches 300 degrees.
It seems like a lot of cooking oil but remember it is being used for the French fries and the deep-fried cod,
Cut cod into long vertical pieces. Cut Idaho potatoes for French fries by slicing off each end and then slicing the potato into ½" potato slices the length of the potato.
Stack the potatoes slices back up and then slice into French fries. Place in cold water to rinse them of starch and then remove to a strainer and rinse again.
Place them on paper towels or a dish towel to dry. Blot the potatoes on all sides to dry.
When the oil is ready for deep frying, place the potato sticks into the medium temperature oil and fry them for 5 minutes.
They will not brown. Set aside at room temperature until ready to prepare your dinner.
Heat the oil to medium-high heat or 375 degrees f. Place the fried potatoes into the oil and fry until goden brown and crisp, about 5 minutes.
Drain on paper towels and sprinkle immediately with salt.
Keep warm on a wire rack placed in a baking sheet in a 200 degree preheated oven for about 20 minutes.
Note: French fries may have to be fried in batches. Do not crowd the fries in the skillet or they will take forever to fry!
Now Fry the Fish
Now dip the cut cod into the beer batter and let the excess drip back into the bowl.
Place the battered fish in a single layer in the skillet, leaving space between each piece. I had to fry my fish in two batches.
Cook time to fry cod is about 3-4 minutes per side.
After the bottom is golden brown, carefully turn the fish over using two spatulas.
I use one spatula to flip the fish onto as I carefully lower the fish back into the oil This prevents splashing.
Cook another few minutes until both sides are golden and crunchy.
Drain oil on a paper towel and sprinkle with salt. Place in oven with French fries to stay warm.
FAQ's
Is there a substitution for beer in beer batter?
How do I avoid the fish falling apart?
Place immediately into the hot oil.
What oil should fish be fried in?
Can fish be reheated?
Place pieces in the wire basket and bake for about 5 minutes. You will smell it when it is ready.
Ours turned out nice and crunchy the next day when we ate it for lunch!
What to Serve with Fried Fish Or Fried Cod Recipes:
I served fish and chips with malt vinegar and homemade tartar sauce.
A squeeze of lemon juice is also good.
French fries, Old Bay potato salad or creamy coleslaw would also be great.
There is usually beer batter left over from this fried cod recipe. Perhaps you should try frying a few onion rings! (Wish I would have thought of this when I made them!)
Fried fish was always a Friday night recipe at the supper clubs in Kankakee.
Frankly, I think Manservant would love if this was a go-to recipe on Friday night, too!
I know you'll add this to your folder of easy fried cod recipes.
After you try it feel free to come back and give me a star rating letting me know what you think.
Other Seafood Recipes You May Enjoy!
Irish Cod Fish Cakes with Tartar Sauce
Pan Fried Rainbow Trout with Red Chile
Cajun Pan Fried Fish with Brown Butter and Pecans
PrintRecipe
Easy Beer Battered Crispy Fried Cod Fish Recipe
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 4 Servings 1x
- Category: Main Course
- Cuisine: American
Description
This crunchy crispy golden fried cod is worthy of a Friday fish fry. Or a fish taco. Or a fish sandwich. Or just with fries!
Ingredients
1.5 lbs fresh cod filets
⅔ c flour
½ c cornstarch
1 ½ t baking powder
1 t ground turmeric
½ t kosher salt
⅛ t cayenne pepper
1 medium egg
1 t rice wine or malt vinegar
1 12 oz bottle wheat beer (not a bitter beer) OR Club soda
Canola Oil for Frying
2 -3 large Russet Potatoes
Tartar Remoulade Sauce for Serving
Simple Tartar Sauce
Instructions
In a 2 c mixing cup, stir together the flour, cornstarch, baking powder, turmeric, salt and cayenne.
In a larger bowl, whisk together the egg, vinegar and ½ a bottle of the beer. Using a spatula, fold the flour into the beer mixture. It should have the consistency of thin pancake batter and may be a bit lumpy, so do not over mix. Add more beer if needed to achieve the desired consistency. Cover and refrigerate until ready to use.
Slice Idaho Russet Potatoes by cutting off the ends and then holding the potato on its side, slice from the top to the bottom every ½ to ¾". Stack the potato slices back together to form a potato and then cut from the top to the bottom every ½" inch to form fries.
Place into a large bowl of salted water to remove the starch. The place fries in a strainer and rinse again. Dry on a dish towel or paper towels, top and bottom!
Cut the cod into individual serving sizes vertically. Usually slicing vertically through the middle breaks the fillet into a good size.
Fry the Fries First.
When ready to fry, pour oil to a depth of 2 inches into a high sided skillet or wok. Heat oil over medium heat to 300. Preheat oven to 250 if you want to keep these warm and cover a baking sheet or plate with paper towels. Without crowding the skillet, fry the potatoes for about 5 minutes. Remove to a paper towel and fry the second batch if you have one. Before you are ready to fry the fish, do the second fry for the potatoes. Heat the oil to 375 and then fry the potatoes until they turn golden and crisp for about 5 minutes. Drain on paper towels and sprinkle with salt. Place in oven to keep warm.
Dip fish filets into batter and let excess batter drain back into bowl. Add immediately to hot oil and fry about 4 minutes on each side. Do not crowd pan. You will probably have to do this in two batches.
Serve with malt vinegar or tartar sauce of your choice.
Gerlinde Aka sunnycovechef.com says
This looks really great, Abby. I love fish and chips, but have never made it at home. Your recipe looks fantastic.