Crispy Beer-Battered Cod with Fries
Indulge in the ultimate comfort food with this Crispy Beer-Battered Cod recipe, perfect for creating your very own fish and chips at home. This dish combines flaky, tender cod fillets with a light and crunchy beer batter, fried to golden perfection. Enjoy the satisfying crunch as you bite into the fresh fish, and pair it with crispy fries and homemade tartar sauce for a complete meal that captures the essence of your favorite pub dish. Say goodbye to mediocre restaurant offerings and impress your family and friends with this simple yet flavorful recipe that showcases the delightful contrast between the soft fish and crispy exterior.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
Cod fillets
2 lbs (frozen, thawed and cut into 2-inch wide strips)
All-purpose flour
1 cup (for batter)
All-purpose flour
1/2 cup (for dredging)
Salt
1 1/2 teaspoons (to taste)
Paprika
1 1/2 teaspoons (for flavor)
Cold beer
2 (12-ounce) cans (freshly opened and chilled)
Oil
as needed (for frying (peanut or vegetable oil recommended))
Instructions
1
In a mixing bowl, sift together the 1 cup of flour, salt, and paprika until well combined.
2
Gradually stir in the cold beer, whisking until the batter is smooth and thin enough to coat the back of a spoon. The consistency should be light; avoid adding too much beer to keep it airy and crispy.
3
Allow the batter to rest while you heat your oil. Preheat your deep fryer or a deep pan filled with oil to 375°F (190°C). Use a candy thermometer to accurately gauge the temperature.
4
While the oil is heating, prepare the cod fillets by cutting them diagonally into 2-inch wide strips. Remove any pin bones for a smoother bite.
5
Lightly dredge the strips of fish in the 1/2 cup of flour, shaking off any excess. This helps the batter adhere better during frying.
6
Once the oil has reached the desired temperature, dip each piece of floured fish into the beer batter, letting any excess drip off.
7
Carefully place the battered fillets in the hot oil, frying 2 or 3 at a time to avoid overcrowding. Fry until they are golden brown and crispy, usually around 4-5 minutes per batch.
8
Drain the fried fish on paper towels to absorb excess oil.
9
Serve immediately with crispy fries and your favorite tartar sauce for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein in this recipe is cod fillets.
How much cod is required?
You will need 2 lbs of cod fillets for this recipe.
How should the fish be prepared before frying?
The fish should be thawed, any pin bones removed, and cut diagonally into 2-inch wide strips.
What are the dry ingredients for the batter?
The dry ingredients for the batter are 1 cup of all-purpose flour, salt, and paprika.
How much flour is used for the batter?
The batter requires 1 cup of all-purpose flour.
How much flour is used for dredging?
An additional 1/2 cup of all-purpose flour is used for dredging the fish.
What is the purpose of dredging the fish in flour?
Dredging helps the beer batter adhere better to the fish during the frying process.
What temperature should the oil be for frying?
The oil should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
What kind of oil is recommended for frying?
Peanut or vegetable oil is recommended for frying this fish.
How long do the cod fillets need to fry?
The fish should be fried for about 4-5 minutes per batch until golden brown.
Why should I use cold beer for the batter?
Using cold beer helps keep the batter light, airy, and crunchy.
What should the consistency of the batter be?
The batter should be smooth and thin enough to coat the back of a spoon.
Why should I avoid overcrowding the fryer?
Frying too many pieces at once can lower the oil temperature and prevent the fish from becoming crispy.
How many pieces of fish should I fry at once?
It is recommended to fry only 2 or 3 pieces at a time.
What seasoning provides flavor and color to the batter?
1 1/2 teaspoons of paprika is used for both flavor and color.
How much salt is included in the recipe?
The recipe calls for 1 1/2 teaspoons of salt.
Should the dry ingredients be sifted?
Yes, sifting the flour, salt, and paprika together ensures they are well combined and lump-free.
How should I drain the fish after frying?
Drain the fried fish on paper towels to absorb any excess oil.
What are the recommended sides for this dish?
This dish is best served with crispy fries and tartar sauce.
How many servings does this recipe provide?
This recipe yields approximately 4 servings.
Should I remove the pin bones?
Yes, removing pin bones ensures a smoother and more enjoyable bite.
Can I use a pan if I do not have a deep fryer?
Yes, a deep pan filled with oil can be used instead of a deep fryer.
How can I accurately measure the oil temperature?
Use a candy thermometer to accurately gauge the oil temperature.
What is the description of the final cooked fish?
The final result is flaky, tender cod with a light, crunchy, golden-brown exterior.
Does the batter need to rest?
Yes, you should allow the batter to rest while the frying oil is heating up.
What type of beer should I use?
Any cold, freshly opened beer will work for this recipe.
How much beer is required for the batter?
The recipe uses 2 (12-ounce) cans of cold beer.
What category is this recipe classified under?
This recipe is categorized as Healthy in the provided data.
What is the target appearance for the finished fish?
The fish is ready when it is golden brown and crispy.
When should the dish be served?
The Crispy Beer-Battered Cod should be served immediately for the best texture.