Beer-Battered Cod Fish Fry
Thick cod fillets in a crisp lager batter, the most common version of Wisconsin's Friday fish fry today.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Deep fryer or heavy pot
- •Thermometer
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 26
- carbs
- 40
- protein
- 34
- calories
- 540
Instructions
- 1
Cut the cod into large fillet pieces. Pat the pieces dry.
- 2
Whisk 1 cup flour, cornstarch, baking powder, salt, and paprika together in a bowl.
- 3
Whisk in the cold beer until the batter is smooth and coats a spoon.
- 4
Heat the oil to 360°F (182°C) in a deep pot.
- 5
Coat the cod pieces lightly with the remaining flour. Dip them into the batter.
- 6
Fry 2-3 pieces at a time for 4-5 minutes until golden and cooked through.
- 7
Drain the fish on a wire rack set over paper towels.
- 8
Serve hot with fries, coleslaw, rye bread, and tartar sauce.
Chef's tips
Keep the batter cold until frying for the crispiest crust. Fry in small batches so the oil stays hot.
Storage
Best eaten fresh; not recommended to store fried batter long-term.
Reheating
Reheat in a 400°F oven on a rack for 8-10 minutes to restore crispness.
Common mistakes to avoid
- •Letting the batter sit too long, which makes it lose its bubbles and lightness
- •Frying at too low a temperature, which leaves the fish greasy
Serving suggestions
Cooked Beer-Battered Cod Fish Fry?
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