like scarfing down a cheeseburger!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 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, or as needed
Instructions
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse cod fillets, pat dry, and season with salt and pepper.
- Mix flour, garlic powder, paprika, salt, and pepper in a large bowl; add egg and stir well to combine. Gradually mix in enough beer to make a thin batter.
- Dip cod fillets into the batter to coat. Carefully lower fillets, one at a time, into the hot oil. Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side. Drain on paper towels. Repeat to cook remaining fillets. Serve warm.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 5 g |
| Sodium | 675 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I added my own touch with Old Bay seasoning and lemon pepper, But the recipe basically was great!
Very nice, quick to assemble beer batter recipe! It was plenty to coat and fry 10 wild caught wiper (striper/white bass) filets, which is a fantastic fish for this recipe! I coated my filets in flour and then dipped them in the batter, which really helps the batter adhere to the fish. Cooking at 350-360 degrees on the stove top is doable if you have a thermometer in your grease. You just have to monitor the temp to make sure it stays consistent. For a really nice crisp, too, use a cooling rack instead if paper towels to cool your fillets. The rack keeps the bottom batter from steaming off, and gives you a beautiful crispy coating. And did I mention it’s delicious??
First time trial and error – I made the batter a little to thick. I used prob 2/3 of a can. It made for nice thick crust, but it didn’t cook the batter all the way thru at 3 mins a side, it was kinda mushy. I flour dusted the fish first as others mentioned and the batter stuck like glue. I didn’t salt and pepper the fish first. I substituted the salt for Tony Chachere’s Creole seasoning. I did 1.5 tsp but 2 tsp would be just right. It was good but next time a little thinner batter, cooked a little longer and the full 2 tsp of Tony’s.
I liked it! I deducted a star from my rating because the Chef failed to suggest the beer to use in her recipe, and, IMO, it makes a difference! And she also failed to specify the type of paprika to use. There are a several varieties to choose from. I like using a product sold by McCormick and labeled as Smoked Paprika. One more thing- IMO, it also makes a difference if the fish pieces are cold when they are deep fried. Somehow, the coating stays on better and remains on better when I use cod that I have allowed to remain cold and not acquire room temp before the deep fry. Anybody else experience this? Thanks for listening to my comments!
Good batter! The paprika taste really comes out.
I made this great batter for my smoked coalie,, I reduced the salt to 1 teaspoon and halved the paprika, before I coated the fish I dusted it with the pre made dry flour. I also added bred crumbs to the batter mix..
Both my husband and I really enjoyed our fish with this batter. I added seasoned salt and bay seasoning, instead of salt in my batter. I did not salt and pepper my fish before battering. I did dip my fish in flour before I put it in my batter. We had very crunchy and very tasty beer battered fish.
Awesome! Light & crispy batter!!
I used a Guinness Stout and it was very tasty
Don’t use this recipe. That batter just falls off.
Made as instructed. No bad, but very bland! Sorry. Would not make again.
I followed this recipe as written and the batter did not even stick to the fish. It came off as soon as it hit the hot oil. Really disappointing
The battery was tasty, but it fell off the fish! I am not used to frying anything, so a bit of guidance, please…
Created an account literally just to leave this review, this recipe was awful and the batter was way to thin and weak.
Recipe and ease of preparation was great. These days I am watching my carbs. ever so closely. I have been experimenting with wheat flour alternatives. Has anyone tried Almond Flour or something else? I could do it myself, but my experimenting gets costly… Thank you.
It made a great crust on my fish. I did not use the whole can of beer only about 3/4 of it making a little thicker. I’m going to try it on chicken strips next. It made some great crunchies also.
I enjoyed trying this recipe but I only used 1 tablespoon paprika. After rinsing the fish and patting it dry, instead of seasoning with salt and pepper, I gave it South Texas flair seasoning it with Bolner’s Fiesta Brand Tijuana Olé.
Followed recipe exactly. Delicious!!!! This is a fish fry keeper
It was ok, not what I was looking for
I dipped the fish in flour before I dipped it into the batter. It turned out awesome! My husband said it was better than the fish and chips he had at Red Lobster!
This batter was so light and full of flavor. I would recommend dredging in flour before dipping in the batter but still turns out delicious if you don’t. Definitely a great recipe to have on hand.