Beer-Battered Fried Cod and Fresh Tartar
Crispy beer-battered cod is fried to golden perfection and served with a bright, creamy homemade tartar sauce packed with herbs, pickles, and lemon.
This recipe pairs crispy, golden beer-battered cod with a fresh, tangy homemade tartar sauce for a classic, satisfying dish. The cod is coated in a light, airy batter made with cold beer and seasoned flour, then fried until perfectly crunchy on the outside while remaining flaky and tender inside. It’s served alongside a creamy tartar sauce loaded with dill pickles, capers, fresh herbs, shallot, and bright lemon, creating a balanced combination of rich, zesty, and savory flavors that complement the fish beautifully.
Servings
2-4
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
60 minutes
Creamy Tartar Sauce
Fresh
½ cup dill pickles, finely chopped
1 tbsp capers, chopped
1 tbsp fresh parsley, finely chopped
1½ tsp fresh dill, chopped (optional)
½ lemon (zest + juice)
½ small shallot, very finely minced
Packaged
½ cup mayonnaise
1½ tsp Dijon mustard
1½ tsp Worcestershire sauce
1½ tsp pickle juice
Seasoning
Salt and black pepper, to taste
Mixing the Base
In a bowl, combine ½ cup mayonnaise, 1½ teaspoons Dijon mustard, 1½ teaspoons Worcestershire sauce, and 1½ teaspoons pickle juice. Stir until smooth and well blended.
Adding the Fresh Ingredients
Mix in ½ cup finely chopped dill pickles, 1 tablespoon chopped capers, 1 tablespoon finely chopped fresh parsley, 1½ teaspoons chopped fresh dill (optional), and ½ small shallot (very finely minced).
Brightening the Flavor
Add the zest and juice of ½ lemon, stirring well to incorporate.
Seasoning
Season with salt and black pepper to taste, adjusting as needed.
Resting and Serving
For best flavor, cover and refrigerate for at least 20–30 minutes to let the flavors meld. Serve chilled as a creamy, tangy accompaniment for seafood or fried dishes.
Beer-Battered Cod
Fresh
1 lb cod fillets (cut into 3–4 inch portions)
Packaged
¾ cup all-purpose flour (plus extra for dredging)
¼ cup cornstarch
½ tsp baking powder
6 oz cold beer (lager or pale ale)
½ cup neutral oil (vegetable or peanut)
Seasoning
¾ tsp kosher salt (divided)
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp onion powder
¼ tsp cayenne pepper (optional)
Serving
Lemon wedges
Malt vinegar (optional)
Preparing the Fish
Pat 1 lb cod fillets (cut into 3–4 inch portions) dry with paper towels. Season lightly with part of the ¾ teaspoon kosher salt and ½ teaspoon black pepper.
Making the Batter
In a bowl, whisk together ¾ cup all-purpose flour, ¼ cup cornstarch, ½ teaspoon baking powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper (optional), and the remaining salt. Slowly pour in 6 oz cold beer, whisking until you get a smooth, slightly thick batter. Keep the batter cold for best crispiness.
Dredging the Fish
Lightly dust the cod pieces with a bit of extra flour. This helps the batter stick better. Dip each piece into the batter, letting excess drip off.
Frying the Cod
Heat ½ cup neutral oil (vegetable or peanut) in a deep skillet or pot to about 350°F. Carefully add the battered fish in batches, avoiding overcrowding. Fry for about 3–5 minutes, turning once, until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
Serving
Serve hot with lemon wedges for squeezing and malt vinegar (optional) on the side for a classic finish.
Tips
Keep batter cold → crispier coating
Don’t overcrowd the pan → better browning
Let crust set before flipping → prevents sticking
Wire rack > paper towels → keeps it crispy
