Beer-Battered Cod with Homemade Tartar Sauce

Crispy, golden beer-battered cod served piping hot with a cool, creamy tartar sauce. Light, airy batter, tender flaky fish, and that perfect crunch — this classic comfort dish is simple, delicious, and always a crowd-pleaser.

Yield
Serves 4

Ingredients

For the Beer-Battered Cod
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
1 tsp garlic powder
1 tsp paprika
¾ tsp salt
½ tsp black pepper
1 cup cold beer (lager or pale ale)
4 cod fillets (5–6 oz each), patted very dry
Oil for frying
Lemon wedges and chopped parsley for serving

For the Homemade Tartar Sauce
1 cup mayonnaise
2 tbsp finely chopped dill pickles or relish
1 tbsp fresh dill, minced (or 1 tsp dried)
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp pickle juice (optional)
Salt and pepper to taste

Instructions

Step 1: Make the Tartar Sauce
In a small bowl, mix together the mayonnaise, chopped pickles, dill, lemon juice, Dijon mustard, and pickle juice if using. Season with salt and pepper. Stir until smooth and well combined. Chill until serving to enhance flavor and thickness.

Step 2: Prepare the Beer Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Slowly pour in the cold beer while whisking to form a smooth batter. It should be thick enough to coat the fish well. Let the batter rest for 10 minutes.

Step 3: Heat the Oil
Pour 2 inches of oil into a Dutch oven or deep skillet and heat to 360°F (182°C). Maintaining the correct oil temperature ensures a crisp, non-greasy coating.

Step 4: Batter and Fry the Cod
Pat the cod fillets dry again just before dipping. Dip each fillet into the batter, letting any excess drip back into the bowl. Carefully lower the fish into the hot oil. Fry for 4–6 minutes, turning once, until deep golden brown and crisp. Transfer to a wire rack to keep the crust crunchy.

Step 5: Serve
Serve the beer-battered cod hot with lemon wedges, chopped parsley, and a generous spoonful of tartar sauce. Enjoy immediately for the best texture.

Kitchen Tips

Cold beer creates a lighter, crispier coating.
Always set fried foods on a wire rack — never paper towels — to keep them crunchy.
Haddock, pollock, or halibut work well in place of cod.

Nutritional Information (Per Serving)

Calories 612, Protein 35g, Fat 36g, Carbohydrates 32g, Fiber 1g, Sugars 2g, Sodium 742mg