Recipe onlinefamilyhomerecipes.com/recipe/crispy-beer-battered-fried-cod/Scan the code to open the recipe on your phone
Crispy beer-battered fried cod
Cod fillets dipped in a flour, egg, and cold lager batter, then fried in batches at 175°C (350°F). Serve with lemon and tartar sauce.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 20 min
- Total time
- 35 min
- Servings
- 4 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Beer-battered fried cod has a thin, crisp coating and moist, flaky white fish inside. The batter is made with all-purpose flour, an egg, and cold beer just before frying. The fish pieces are lightly coated in flour before dipping to help the batter stick.
Fry the fish in small batches in oil heated to 175°C (350°F). Serve with homemade tartar sauce and potato salad.
Ingredients
Fish
Beer batter
For frying
Tick off what you already have at home. Send the rest as a shopping list.
Instructions
Tip: tap a step to mark it as done.
Prepare the fish
Pat the cod fillets dry with a paper towel and cut into 8 equal pieces. Season both sides with salt, drizzle with the juice of half the lemon, and let stand for 10 minutes while you prepare the batter.
Mix the batter
Sift 150 g all-purpose flour into a bowl, add the salt and egg, and gradually pour in the chilled beer, whisking constantly. Whisk until the batter is smooth, thick, and free of lumps, with a consistency similar to pancake batter. Prepare the batter just before frying.
Heat the oil
Heat the oil in a deep skillet or heavy-bottomed pot to 175°C (350°F); it should be at least 3 cm deep. If you do not have a thermometer, the oil is ready when a drop of batter immediately floats to the surface and bubbles form around it.
Coat and fry
Coat the fish pieces in 2 tbsp flour, shake off the excess, and dip into the batter. Let the excess batter drip off briefly, then carefully lower the fish into the oil. Fry 3–4 pieces at a time for 4–5 minutes, turning halfway through, until the coating is golden and crisp.
Serve
Drain the fried fish on paper towels and serve immediately while the coating is crisp, with the remaining lemon cut into wedges.
Tip: While frying the remaining batches, keep the cooked pieces on a wire rack in a low oven so the coating stays crisp and does not become soggy.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 326 kcal
- Protein
- 33 g
- Carbohydrates
- 37 g
- of which sugars
- 0.9 g
- Fat
- 2.7 g
- of which saturates
- 0.7 g
- Fiber
- 2.0 g
- Salt
- 2.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Vyprážaná treska v pivnom cestíčku
Follow us
Recipe ideas every day on Facebook & Pinterest.
