Beer-Battered Fish

Instructions

1. Make the batter. In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay seasoning. Gradually whisk in beer and beaten egg until smooth. Let the batter rest for 10 minutes to develop a light, airy texture.
2. Prepare the fish. Pat cod pieces dry with paper towels. Season both sides with salt and freshly ground black pepper.
3. Heat the oil. In a large, deep pot, pour in enough vegetable oil to reach about 3 inches deep. Heat over medium heat to 375°F (190°C).
4. Batter and fry. Working in batches, dip cod pieces into the batter, allowing excess to drip off. Carefully lower them into the hot oil. Fry for 5–6 minutes, flipping halfway through, until golden brown and cooked through.
5. Drain and season. Remove fish from oil and place on a paper towel–lined plate. Sprinkle lightly with salt while still hot.
6. Serve. Arrange fish on a platter with fresh lemon wedges. Serve immediately with your choice of sides, like fries, coleslaw, or tartar sauce.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes
• Servings: 4–6
• Difficulty: Medium

Variations & Substitutions

• Swap cod for haddock, pollock, or tilapia for a milder flavor.
• Use a pale ale or pilsner instead of lager for a slightly different beer flavor.
• Add paprika or cayenne to the batter for a spicy kick.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Serving Suggestions