Battered Cod

Name: Battered Cod
Prep time: 20 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Fish & Chips
Ingredients: Cod Fillets — 4; Salt — To taste; Plain Flour — For dredging; Plain Flour — 125 g; Rice Flour — 60 g; Baking Powder — 2 tsp; Salt — 1 tsp; Ice-cold Beer — 355 ml; Mayonnaise — 240 g; Shallot — 1; Capers — 1 tbsp; Dill Pickle Relish — 60 ml; Lemon Zest — 1; Lemon Juice — 1 tbsp; Worcestershire Sauce — 2 tsp; Mustard — 1 tsp

This classic fish and chip shop battered cod features thick, flaky fillets encased in an extraordinarily light and crispy beer batter, fried to golden perfection. Paired with a zesty, homemade tartar sauce, this quintessential comforting favourite delivers an authentic, pub-style crunch that stays crisp for hours, making it the ultimate homemade seafood feast.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 10 minutes

Servings: 4

Notes:

Salt the cod fillets and let them rest on a wire rack for 10 to 15 minutes before cooking; this crucial step draws out excess moisture, firms up the fish, and prevents the crust from becoming soggy during frying.

The secret to achieving an exceptionally crispy batter that holds its crunch for hours is the addition of rice flour alongside standard wheat flour.

Use ice-cold beer for the batter and mix it only until it just comes together; leaving a few small lumps is completely fine and helps ensure a lighter, airier texture when fried.

Dredging the salted and dried fish in seasoned flour before dipping it in the wet batter creates an essential barrier that ensures the batter adheres perfectly without slipping off during cooking.

For the best results, maintain the frying oil at 190°C and gently wiggle the fish as you release it away from you into the oil to prevent sticking, cooking until golden brown and flaky.

Salt Fish
Place the cod fillets on a wire rack, season with salt on all sides, and let rest for 10 to 15 minutes to firm up and remove excess moisture.

Prepare Tartar Sauce
Combine the mayonnaise, finely minced shallot, chopped capers, dill pickle relish, lemon zest, lemon juice, Worcestershire sauce, and mustard in a bowl, mix well, and chill in the refrigerator.

Make Batter
Whisk together the flour, rice flour, baking powder, and salt in a bowl, then gently pour in the ice-cold beer, mixing just until combined with a few lumps remaining.

Coat Fish
Pat the rested fish dry with paper towels, dredge each fillet thoroughly in plain flour, shake off excess, and dip into the prepared beer batter.

Fry
Carefully lower the battered cod into hot oil heated to 190°C, frying for approximately 7 minutes, moving occasionally until golden brown and crispy.

Drain and Serve
Transfer the fried fish to a wire rack to drain excess oil, sprinkle immediately with salt, and serve hot alongside the homemade tartar sauce and chips.