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Crunchy Beer Battered Cod recipe

Crunchy Beer Battered Cod recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Cod

The perfect battered fish to be enjoyed with chips and ketchup. Cod is coated in a beer batter, then dredged in cornflake crumbs and fried to perfection.

116 people made this

IngredientsServes: 4

  • 1 egg
  • 350ml beer
  • 125g plain flour
  • 1 teaspoon garlic granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 450g cod fillets
  • 185g cornflakes cereal, crushed into crumbs
  • 1 teaspoon Cajun seasoning
  • 1 litre oil for frying

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. In a medium bowl, beat together egg, beer, flour, garlic granules, salt and pepper. Place cod in the bowl and thoroughly coat with the mixture.
  2. In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture and thoroughly coat all sides.
  3. In a large, heavy frying pan or deep-fat fryer, heat the oil to 190 degrees C. Fry the fish until golden brown and flesh is easily flaked with a fork.

Alternatives to cod:

Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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Reviews & ratingsAverage global rating:(140)

Reviews in English (106)

by Wilemon

For those that had a problem with the batter falling off be sure to pat the fish dry with paper towel first and your oil is hot enough. If you are using a basket with your fryer do not place fish in the bottom of the basket, leave the basket on the bottom and just drop the fish into the hot oil. Doing this will keep the batter from coming off.-27 Nov 2006

by Rae

Great tasting recipe. After reading other reviews about the batter/crumbs not sticking, I decided to leave the mixture on the fish for 1/2 an hour before frying. It's a trick I use for frying chicken. It worked great for the fish too. I also added more salt to the batter.-16 Jun 2006

by RUSSIANBLUE

Very good recipe, and very easy. The batter - fish - corn crumbs proportion should be changed, though. I used the same amount of batter for 2 lbs of fish, and still have some left (had to throw away). Next time I'll plan to cook at least 3 lbs of fish with this batter.The corn crumbs have to be used not all at once, but in small portions: take as many pieces of fish as you can cook at once in a deep-frier/skillet, dip in batter and then portion of corn crumbs, and cook; throw away the crumbs as they will be soggy and will no longer stick; replace with another portion of crumbs for the next fish portion, and so on. You will probably need more corn flakes then in the original recipe, but the crumbs guarantee to stick.Also don't be shy to increase seasoning to taste - for example, more pepper, more garlic and perhaps some cayenne pepper.-27 Mar 2004


Wisconsin Beer Battered Cod Recipe

Wisconsin Fish Fries are legendary, and the prime attraction is beer battered cod. After talking to Lakefront Brewery’s Executive Chef Kristin Hueneke, we’ve come up with a great recipe to make delicious beer battered cod. Follow these steps, and enjoy a good ole’ Wisconsin Fish Fry at home. Chef Kristin enjoys a Lakefront Eastside Dark Lager in her beer batter, but you can pick your own favorite beer to use. You can listen to all of her tips on how to make a great fish fry on our podcast interview with her. Just click here to listen!


Instructions

Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat.

Sprinkle fish lightly with OLD BAY. Mix flour and 4 teaspoons OLD BAY in medium bowl. Stir in egg. Gradually add beer, stirring with wire whisk until smooth. (Sip the remainder of the beer. Do not waste good beer.)

Dip fish into batter. Shake off excess.

Fry fish, a few pieces at a time, 3 to 5 minutes or until golden brown, turning once to brown evenly. Drain on paper towels.


Recipe Summary

  • 2 quarts vegetable oil for frying
  • 8 (4 ounce) fillets cod
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 egg, beaten
  • 1 (12 fluid ounce) can or bottle beer

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.

Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.


Beer Battered Fish

Beer battered fish is easier to make at home than you think. Stay in, make your own and save some money. What could be better than that?

This batter is made delightfully light and crispy with the use of a light-colored beer and baking powder.

Try our popular Ceviche recipe!

Beer Battered Fish

How to Make Crispy Beer Battered Fish

Plan ahead, it’s best to make the batter at least 30 minutes before dipping the fish. The resting time allows the carbonation in the beer to activate the baking powder for a lighter, crispier batter.

In a large bowl whisk together the flour, baking powder, and beer until smooth thin batter forms. It should be thinner than a pancake batter but slightly thicker than a crepe batter. Loosely cover with plastic wrap and let stand at room temperature for at least 30 minutes.

Cut the fish into long strips about 6 inches. Pat dry with paper towels.

Heat your oil to 375 degrees. Prepare a baking sheet with paper bags or paper towels, set aside.

Mix together in a small bowl, the garlic powder, cayenne, salt, and pepper. Season the fish on both sides, reserving half of the seasoning mix for the dredging flour.

In a shallow dish whisk together the reserved seasoning mix and 1 cup of flour.

Working with one piece of fish at a time, dip the fish into the seasoned flour, coat evenly on both sides. Then dip the fish into the beer batter, completely dunking it until it is fully submerged. Drain excess batter and then carefully drop the battered fish into the hot oil.

In batches cook the fish about 4 to 6 minutes on the first side, turn over and cook another 2 to 3 minutes, until golden brown. It depends on the thickness of the strips. Some of mine were thinner and cooked quicker than others.

Place on the prepared pan while frying the remaining fish. Season with salt if desired.

Check out our Shrimp Salad!

Frying fish does not need to be intimidating. This recipe lends perfect crispy and fluffy beer-battered fish right in your own kitchen!

This cod was so tasty. Garnish with lemon wedges, malt vinegar, or tartar sauce.

Yes, this is a great recipe for fish and chips or try our favorite Jalapeno Hushpuppies.

As I’ve told you all before I hate frying, but I would do this beer-battered fish anytime.


What fish and chip shops use

Choice of fish varies between countries and regions, depending on what’s available. Most common:

Australia – Basa, hoki, flake (gummy shark!) and hake are seen at everyday suburban fish ‘n chip shops because they are economical options with good flavour and flesh characteristics. Better places will also offer more expensive options such as snapper, barramundi, cod, whiting and flathead (my favourite!)

US – Cod, halibut, tilapia, haddock. In the Southeast, catfish is used frequently and

UK – [updated thanks to reader feedback!] Cod and haddock are firm favourites, but other varieties offered include hake, pollock, whiting and plaice.


Added extras

Adding an egg yolk or milk to the batter, as Simon does, just gives the batter an over-assertive flavour that seems "more about the batter than the fish". Beer is as far as I'm prepared to go down that route. And, perhaps it's just our imaginations, but the potato flour puts me in mind of French Fries. The kind that come in Worcester Sauce flavour.

I also, for the purposes of keeping a roof over my head (flatmates tend to prefer their washing not to stink of sirloin, in my experience), fry most of the above in groundnut oil, but, having written the final recipe, I can't resist giving it a try with my old favourite, beef dripping. It's absolutely glorious – no real difference in texture, but the rich flavour is far superior. Temperature wise, 195C, as recommended by Trish Hilferty for smaller fillets, browns them too fast for my taste, but 160C, as Rick Stein suggests, leaves them slightly flabby. 185C, like the fryers in 149, is perfect.


Guinness-Beer-Battered Cod and Chips

Crunchy beer-battered cod fillets flavored with the earthiness of Guinness beer.

Ingredients

  • FOR THE CHIPS:
  • 4 whole Russet Potatoes
  • Kosher Or Sea Salt, To Taste
  • Oil, For Frying
  • FOR THE FRIED COD FILLETS:
  • 2 cups Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 15 ounces, fluid Guinness Beer
  • 2 pounds Cod Fillets, 1" Thick
  • ¼ cups Cornstarch
  • Oil For Frying (I Used Vegetable)

Preparation

For the chips:
Slice potatoes into even-sized sticks. Mine were about ¼ by ¼ inch thick. Place in a bowl of ice water once cut. Allow to sit for 5–10 minutes. Drain water and blot off excess water that remains on potato sticks.

For frying, I used a countertop fryer, but you can use a Dutch oven or even a large cast iron skillet. Heat oil to 375ºF. Drop ¼ of chips into fryer. Allow to cook for 3 minutes. After 3 minutes, pull them out of hot oil using a slotted spoon or kitchen spider and drain on paper towel. They will only be par-cooked at this point. Cook the rest of chips in the same fashion.

Once they are all par-cooked and drained, put them back in fryer the same way. Cook ¼ of batch at a time and cook until crispy and golden. Scoop chips out of oil, drain on paper towels and immediately season with salt to your liking. It is crucial to salt while hot out of fryer.

For the fish:
Heat oil to 375ºF. Once again, I used a table top fryer, but you can use whatever you are comfortable with. A Dutch oven or cast iron skillet is fine too.

In a large mixing bowl, combine flour, baking powder and salt. Mix well. Add beer. Whisk until smooth. Allow mixture to sit for at least 10 minutes.

Put cornstarch into a shallow bowl. Dredge fish in cornstarch. Dip fillets into batter and allow excess batter to run off. This step is important because if you don’t let the excess run off, fillets will be too thick and won’t cook through properly.

Carefully slip fillets into hot oil. Allow to cook on one side for 3–4 minutes. Flip over and allow to cook on the other side for another 3–4 minutes.


Recipe Summary

  • Vegetable oil, for frying
  • 2 large eggs
  • 1 cup beer
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • Pinch of cayenne pepper
  • 1 1/2 pounds cod fillets, cut crosswise into 1/2-inch-thick strips
  • Corn tortillas, warmed
  • Toppings, including shredded cabbage, sour cream, and salsa such as pico de gallo

Heat oil in a large cast-iron or heavy skillet until a deep-fry thermometer registers 375 degrees. Meanwhile, whisk together eggs, beer, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl set aside.

In a separate medium bowl, whisk together flour, remaining teaspoon salt and 1/4 teaspoon black pepper, and cayenne add to egg mixture. Whisk until batter is well combined let rest 15 minutes.

Dip fish strips one at a time into batter, letting excess drip off. Working in batches, drop carefully into hot oil fry until fish is golden and crisp and cooked through, about 4 minutes. Remove with a slotted spoon drain on paper towels. Serve immediately with warm corn tortillas, sour cream, salsa, and shredded cabbage.


What batter is best for fried fish?

When I go out to eat, I am always hesitant to order Fish and Chips. Not because I don’t love it, but because, I don’t love battered fish and chips.

Battered fish is typically dunked in a wet batter and then fried. For me, even fried, wet batters have a tendency to get a bit soggy. They seem to soak up more of the oil. That is why, when I make fried cod, I choose to do a panko crust. It results in crispy, flaky fish each and every time.


7 Reasons Beer Makes a Better Fry Batter

“Beer,” write W. Wayt Gibbs and Nathan Myhrvold in Scientific American, “makes such a great base for batter because it simultaneously adds three ingredients—carbon dioxide, foaming agents and alcohol—each of which brings to bear different aspects of physics and chemistry to make [a] crust light and crisp.”

Beer is the classic batter moistener for those hunks of cod in a really top-notch basket of fish and chips. It largely has to do with the amount of CO2 gas in beer. Gasses tend to dissolve at lower temperatures, not high. When CO2 encounters hot oil, its solubility takes a dive. Bubbles form, creating a crisp, airy texture. And since alcohol dissolves faster than water, a beer batter cooks quickly, meaning there’s much less risk of overcooking the food it coats.

So much for science. Here are 7 recipes that put the theory into crunchy, delicious practice.

1. Beer-Battered Onion Rings

Beer makes this batter cook into a crisp, delicious, tempura-like coating. Remember to use the batter right away or the carbon dioxide will evaporate. Get the recipe.

2. Beer-Battered Fish

“The batter,” writes Serious Eats’ Nick Kindelsperger, “is a mix of flour and cornstarch, which comes out shatteringly crisp and remarkably un-greasy. A nice English ale is the preferred beer of choice, though I imagine any good lager would work, too.” Get the recipe.

3. Jamie Oliver’s Fish, Chips, and Mushy Peas

A British classic, from a classic British food personality. The mushy peas (fresh peas and pea leaves cooked down with lemon, mint, and butter) are essential here. Get the recipe.

4. Beer Batter Squid Rings

Light beer, flour, egg whites, and a touch of peanut oil make the lightest, crispiest coating for fried calamari. Get the recipe.

5. Beer-Battered Shrimp with Chipotle-Honey Sauce

The beer- moistened fry batter has a touch of cayenne pepper, and the chipotle-laced BBQ sauce for dipping turns the heat all the way up. Get the recipe.

6. Beer Batter Chicken

Fried chicken turns extra-crunchy when you coat it in a simple batter moistened with a can of beer. Get the recipe.

7. Beer-Battered Apple Fritters

Tender, cinnamon-perfumed apples coated in a light, crisp beer batter. Enjoy with a cool glass of a lower-in-alcohol saison. Get the recipe.



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