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Preheat your frying oil to 375°F (190°C) in a deep pot or Dutch oven.

Place the cod fillets on a wire rack. Season them generously with the extra salt on all sides. Let the fish sit for 15 minutes to draw out moisture.

While the fish is resting, prepare the batter. In a large bowl, combine the 1 cup (145g) flour, 1/2 cup (80g) rice flour, 2 teaspoons baking powder, and 1 teaspoon salt. Whisk these dry ingredients together thoroughly.

Slowly pour the ice-cold beer into the dry ingredients, whisking gently until just combined. Do not overmix; a few lumps are perfectly fine and will contribute to a lighter batter.

After the fish has rested, use paper towels to pat each fillet completely dry, removing any excess moisture.

Place the extra flour (about 1/2 cup) in a shallow dish. Take one cod fillet at a time and dredge it in the flour, ensuring it's evenly coated. Shake off any excess flour.

Dip the flour-coated fish into the beer batter, ensuring it's fully covered. Allow any excess batter to drip off before carefully transferring it to the hot oil.

Carefully lower the battered fish into the preheated 375°F (190°C) oil. Fry the fish for 7–9 minutes, turning occasionally to ensure even browning and a golden color. The internal temperature of the fish should reach 145°F (63°C). Fry in batches to avoid overcrowding the pot and lowering the oil temperature.

Once cooked, remove the fish from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Immediately season with additional salt to taste.

Serve the crispy fried fish immediately with fries and tartar sauce, if desired.


Preheat your frying oil to 375°F (190°C) in a deep pot or Dutch oven.

Place the cod fillets on a wire rack. Season them generously with the extra salt on all sides. Let the fish sit for 15 minutes to draw out moisture.

While the fish is resting, prepare the batter. In a large bowl, combine the 1 cup (145g) flour, 1/2 cup (80g) rice flour, 2 teaspoons baking powder, and 1 teaspoon salt. Whisk these dry ingredients together thoroughly.

Slowly pour the ice-cold beer into the dry ingredients, whisking gently until just combined. Do not overmix; a few lumps are perfectly fine and will contribute to a lighter batter.

After the fish has rested, use paper towels to pat each fillet completely dry, removing any excess moisture.

Place the extra flour (about 1/2 cup) in a shallow dish. Take one cod fillet at a time and dredge it in the flour, ensuring it's evenly coated. Shake off any excess flour.

Dip the flour-coated fish into the beer batter, ensuring it's fully covered. Allow any excess batter to drip off before carefully transferring it to the hot oil.

Carefully lower the battered fish into the preheated 375°F (190°C) oil. Fry the fish for 7–9 minutes, turning occasionally to ensure even browning and a golden color. The internal temperature of the fish should reach 145°F (63°C). Fry in batches to avoid overcrowding the pot and lowering the oil temperature.

Once cooked, remove the fish from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Immediately season with additional salt to taste.

Serve the crispy fried fish immediately with fries and tartar sauce, if desired.
