Beer Battered Fish

Beer Battered Fish made with fresh cod filets dipped in seasoned beer batter and fried until golden brown and crispy, EASY to make and ready in only a few minutes!

Fish and Chips is basically the best order in any restaurant and my go-to if they look good on yelp (haha – always yelp photo check your restaurants everyone!), and this recipe is a great pub option along with other pub favorites like Buffalo WingsSuper Crispy Chicken Tenders and Classic Beef Chili.

Beer Battered Fried Fish

Beer Battered Fish is a classic pub food dinner made with fresh cod that’s dipped into a batter of flour, eggs, beer, and seasoning, then fried until it’s crispy and golden brown on the outside and flaky on the inside. I like to serve this with crunchy potato chips or fries and a big spoonful of tartar sauce with lemon wedges.


The flavor for this dish comes from the seasoning and the beer. I prefer to use a dryer stout, but use whatever beer you’d also like to drink. You can also use more or less seasoning depending on taste.


Canola oil and peanut oil have the highest smoking point, which means you have less chance of burning the oil if it gets too hot. I like to use canola oil, because that’s what I usually have around the house, and it doesn’t impart any flavor to the fish.


Each piece of fish will take about 10 minutes to fry, 4-5 minutes on each side. Work in batches, making sure the fish has enough room around each side to fry properly.


The fish is done when it turns a golden brown color, and the fish will be floating near the top of the oil, while the bubbles from around the sides of the fish will slow down.

Bite of Beer Battered Cod Fish



  • Add in 1/4 teaspoon of cayenne pepper or a dash of hot sauce to make this recipe spicy.
  • Try adding different spices like curry powder, turmeric, or paprika for different variations.
  • Watch the temperature of the oil carefully, if the temperature is too low you’ll end up with greasy fish, and too high will cook the outside before the inside is done. If your fish does turn out greasy, you can try placing it directly onto a baking rack to let the oil drip off.
  • If your batter is too runny, whisk in all purpose flour a little bit at a time until it is the right texture.
  • A fresh cod fillet will not have a strong fishy aroma, it should smell slightly like the ocean and that’s all. If it smells strong, it it old, not fresh.
  • You can make this with any white fish, try tilapia or grouper.
  • Serve this with malt vinegar and tartar sauce (recipe below).

Tartar Sauce Recipe:

  • 1 cup mayonnaise
  • 2 teaspoons sweet relish
  • 1 teaspoon yellow mustard
  • 1 teaspoon lemon juice
  1. Mix ingredients together and refrigerate at least an hour before serving.

Fried Cod Fish in Beer Batter

Pin this recipe now to remember it later

Pin Recipe
Bite of Beer Battered Cod Fish
4.66 from 20 votes

Beer Battered Fish

Beer Battered Fish made with fresh cod filets dipped in seasoned beer batter and fried until golden brown and crispy, EASY to make and ready in only a few minutes!

Course Dinner
Cuisine American
Keyword beer battered fish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 364 kcal
Author Sabrina Snyder


  • 2 pounds cod cut into 5 inch pieces
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 cup flour
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 large egg
  • 12 ounces beer
  • canola oil for frying


  1. Heat 3 inches of oil in a dutch oven to 365 degrees.
  2. Dry the cod well then season with salt and pepper.
  3. Mix the flour with the garlic powder and paprika, then add in the egg mixing well before whisking in the beer slowly.
  4. Dip the fish into the batter then carefully into the oil frying until golden brown then remove to a wire rack (not paper towels or newspapers, it will steam).

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Beer Battered Fish
Amount Per Serving
Calories 364 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 138mg46%
Sodium 1307mg57%
Potassium 1072mg31%
Carbohydrates 29g10%
Fiber 1g4%
Protein 45g90%
Vitamin A 1010IU20%
Vitamin C 2.3mg3%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. This was AMAZING!!! My husband loves fish and chips and trying to save money I gave it a go tonight and it was loved. He said it is better than the local English pub. I also used some of the extra batter and made onion rings and they were great as well. Thanks so much for posting this recipe!

  2. WOW!!! Adapted the recipe to the amount of fresh cod I had…WINNER WINNER WINNER! So good, I will make again, my husband gave it two thumbs up!

  3. Awesome batter! I used 12oz of beer but also added 1/3-1/2 cup of panko. Also let fish come to room temp.
    So crunchy and perfect!

  4. The batter is good, add a little baking powder and it will puff up nicely, and replace 1/3 of the flour with panko if you want it crisper. But 4-5 minutes on each side is too long, unless your fish is 4 inches thick. Cooking too long makes the fish mushy. More like 2-3 minutes on each side at 375°, and it will be golden, flaky and cooked through.

Show More Comments