📝 About This Recipe
Transport yourself to the rugged coastline of the British Isles with this quintessential fried seafood masterpiece. Our recipe features succulent, flaky Atlantic cod enveloped in a cloud-like batter that shatters with a satisfying crunch, thanks to the science of cold carbonation and high-quality starch. It is the perfect balance of savory malt notes and the pristine, clean flavor of the sea, elevated by a hint of smoky paprika and zesty lemon.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Cod Fillets (cut into 3-inch thick strips and patted very dry)
- 1 teaspoon Kosher Salt (for seasoning the raw fish)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Crispy Batter
- 1.5 cups All-Purpose Flour (divided into 1 cup for batter and 1/2 cup for dredging)
- 1/2 cup Cornstarch (provides the essential 'shatter' crunch)
- 1 teaspoon Baking Powder (for lift and aeration)
- 1/2 teaspoon Smoked Paprika (for a subtle golden hue and depth)
- 1/2 teaspoon Garlic Powder
- 12 ounces Cold Lager or Ale (must be ice-cold for the best results)
Frying & Serving
- 1 quart Vegetable Oil (or enough for deep frying; peanut oil also works well)
- 1 Lemon (cut into wedges for serving)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1 bottle Malt Vinegar (for authentic table service)
👨🍳 Instructions
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1
Thoroughly pat the cod fillets dry with paper towels. This is the most critical step to ensure the batter adheres properly and doesn't steam off the fish.
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2
Season the fish strips on all sides with kosher salt and black pepper. Set them aside on a wire rack for 10 minutes to allow the seasoning to penetrate.
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3
In a large Dutch oven or heavy-bottomed pot, pour in the vegetable oil until it reaches a depth of about 3 inches. Heat over medium-high heat until it reaches 375°F (190°C).
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4
While the oil heats, prepare the dredging station. Place 1/2 cup of flour in a shallow dish.
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5
In a separate large mixing bowl, whisk together the remaining 1 cup of flour, cornstarch, baking powder, smoked paprika, and garlic powder.
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6
Just before you are ready to fry, slowly whisk the ice-cold beer into the dry ingredients. Whisk until just combined; a few small lumps are perfectly fine and actually help the texture.
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7
Dredge a piece of cod in the plain flour, shaking off any excess so only a thin veil remains.
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8
Dip the floured fish into the beer batter, ensuring it is completely submerged and coated.
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9
Carefully lower the fish into the hot oil, dropping it away from you to avoid splashes. Work in batches of 2 or 3 to avoid crowding the pot, which drops the oil temperature.
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10
Fry for 4-6 minutes, turning once halfway through, until the batter is a deep golden brown and the fish is opaque and flakes easily.
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11
Use a slotted spoon or spider skimmer to remove the fish and place it on a wire rack set over a baking sheet to drain. Avoid paper towels, as they can trap steam and make the bottom soggy.
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12
Immediately sprinkle with a tiny pinch of extra salt while the oil is still wet on the surface.
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13
Repeat with the remaining fish, allowing the oil to return to 375°F between batches.
💡 Chef's Tips
Always use ice-cold beer; the temperature shock between the cold batter and hot oil creates the signature airy bubbles. Don't over-mix the batter; over-working the flour develops gluten, which leads to a chewy rather than crispy coating. Check your oil temperature with a thermometer constantly; if it drops below 350°F, your fish will absorb oil and become greasy. If you don't want to use alcohol, highly carbonated seltzer water works as a fantastic 1:1 substitute. Maintain a wire rack for cooling; it allows air to circulate around the entire piece of fish, keeping it crispy for longer.
🍽️ Serving Suggestions
Serve alongside thick-cut 'triple-cooked' chips and a side of minted mushy peas for the full British experience. A generous dollop of homemade tartar sauce with extra capers provides the perfect tangy contrast. Pair with a crisp, cold Pilsner or a light Pale Ale to complement the malt flavors in the batter. A splash of malt vinegar over the hot fish is the traditional way to cut through the richness of the fry. Add a simple slaw of shredded cabbage and cider vinegar to provide a fresh, crunchy texture to the meal.