Beer Battered Cod with Tartar Sauce
on Feb 17, 2022, Updated Mar 18, 2024
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Making this beer battered cod served with tartar sauce and fries! The most delicious fried beer battered fish recipe. We are topping the cod with loads of lemon juice and malt vinegar as well.
Using a beer batter like this helps lighten up a fried fish batter and gives it an airy, crispy coating while keeping the fish super flakey and tender. Using wild and sustainably caught Alaska cod for this, but you can also use any Alaska whitefish, like wild Alaska pollock or halibut.
What ingredients do you need for this beer battered cod recipe?
White fish: We are using Alaska cod fish fillets
For the beer battered cod batter:
- all-purpose flour
- chipotle chili powder
- chili powder
- garlic powder
- paprika powder
- baking powder
- beer
- neutral oil
- Kosher salt and black pepper
For the tartar sauce: A mix of freshly squeezed lemon juice, mayo, dill, dill pickles, dijon mustard, cayenne pepper, sugar and kosher salt.
Serve with french fries, coleslaw and lots of malt vinegar!
Steps to make this crispy beer battered fish
Filet your Alaska cod in cubes or strips if not already, remove the skins and pat fish dry with paper towels. Season with salt and pepper on all sides, and a pinch of paprika if you prefer here as well. Set aside.
Make your batter. In a large bowl, add in your flour and spices. Mix until combined. Slowly start adding in your beer and mix until all the clumps are mixed throughout the batter. Chill batter in the fridge for 20-30 minutes.
In the meantime, make your tartar sauce. In a bowl, mix mayo, dill, minced pickles, dijon mustard, lemon juice, cayenne, sugar and salt and pepper until all incorporated. Set aside.
Now, let’s fry! Heat your oil in a deep pot or dutch oven until about 360 degrees. Take your Alaska cod, and coat in your batter, add in the hot oil. Fry until golden brown and deeply golden, about 5-6 minutes. Remove with a spider or slotted spoon.
Drain on a wire rack with a paper towel underneath. Season with salt as they get removed from the oil.
Serve with your tartar sauce, lemon wedges and fries with malt vinegar (optional!) and enjoy!
Check out the below fish recipes for more inspiration!
- One Pan Seared Salmon with Burst Cherry Tomatoes
- Seared Albacore Tuna with Lemon Ponzu Sauce
- Halibut en Papillote with Green Olive Salsa Verde
- Beer Battered Fish Tacos with Jalapeño Cilantro Sauce
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Beer Battered Cod with Tartar Sauce
Ingredients
Beer Battered Cod
- 1 pound Alaska cod, skins removed, seasoned with salt and pepper
- 1 cup flour
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika powder
- 1/2 teaspoon baking powder
- 1 cup beer
- 3 cups neutral oil for frying, vegetable, canola or safflower oil
- Salt and pepper to taste
- Serve with lemon wedges, chips (fries!), malt vinegar
Tartar Sauce
- 1/2 cup mayo
- 2 tablespoons minced fresh dill, can also use dried
- 1 large minced dill pickle, or ready made relish
- 1 teaspoon dijon mustard
- 2 tablespoons lemon juice
- Pinch of cayenne
- Pinch of sugar
- Salt and pepper to taste
Instructions
- Filet your Alaska cod in cubes or strips if not already, remove the skins and dry with paper towels. Season with salt and pepper on all sides, and a pinch of paprika if you prefer here as well. Set aside.
- Make your batter. In a large bowl, add in your flour and spices. Mix until combined. Slowly start adding in your beer and mix until all the clumps are mixed throughout the batter. Chill batter in the fridge for 20-30 minutes.
- In the meantime, make your tartar sauce. In a bowl, mix mayo, dill, minced pickles, dijon mustard, lemon juice, cayenne, sugar and salt and pepper until all incorporated. Set aside.
- Now, let’s fry! Heat your oil in a deep pot or dutch oven until about 360 degrees. Take your Alaska cod, and coat in your batter, add in the hot oil. Fry until golden brown and deeply golden, about 5-6 minutes. Remove with a spider or slotted spoon.
- Drain on a wire rack with a paper towel underneath. Season with salt as they get removed from the oil.
- Serve with your tartar sauce, lemon wedges and fries with malt vinegar (optional!) and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
