British Pub-Style Fried Fish

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Course Dinner, Entree, main meal

Cuisine British

Prep Time 5

Cook Time 7

Total Time 12

Servings servings

Calories 930

Author Ronda Eagle | Kitchen Dreaming

Ingredients

4 cod fillets (about 6 oz. each), or haddock, thick end
4 cups canola oil for frying
ground black pepper to taste
salt to taste
cayenne pepper optional

Fry Batter:

2 cups all-purpose flour plus a little extra for lightly dusting the fish
1 tbsp baking powder
12 oz pale ale or other light beer [See Note 1]
water , as needed to thin batter
1/2 tsp salt , more or less to taste
1 pinch cayenne pepper , optional

Optional Garnishes:

1 lemon , cut into wedges
malt vinegar
tartar sauce
mushy peas

Instructions

Fill a heavy-duty 6-quart pot about one-third full with oil. Using a candy or frying thermometer, heat the oil to 350 to 375 degrees F over medium-high heat.
In a medium bowl, combine the flour, baking powder, salt, cayenne, beer, and water, if needed. The batter should have the consistency of pancake batter.
Pat the fish dry with paper towels and season with salt, pepper, and cayenne pepper (optional) to taste on both sides. lightly dust fish on both sides with flour making sure to lightly shake off any excess flour. This light coating helps the batter stick to the fish.
One at a time, dip two of the fillets in the batter and turn to coat well. Allow excess batter to drip off. Gently add the fillets to the oil, placing the fish into the oil with the end your holding facing away from you so that any oil splashes will land behind the pot and not on you.
Fry the fish until crisp, turning once with tongs or a slotted spoon about half-way through the cooking time, about 5 to 7 minutes total.
Transfer the fillets to a paper-towel-lined plate to drain and then transfer to the baking sheet in a 225 degree F oven to keep warm. Let the oil return to 350 to 375 degrees F and repeat with the remaining fillets.
Serving Suggestions: Serve the fish with chips, tartar sauce, lemon wedges, mushy peas, and malt vinegar.

Notes

For best results, use cold beer and do not overmix the batter. A few small lumps are fine and help keep the coating light and crispy. Make sure the oil stays between 365–375°F so the cod fries evenly without absorbing excess oil.

Pat the cod completely dry before battering to help the coating adhere. Lightly dusting the fish with flour before dipping into the batter improves texture and prevents slipping.

Fry in small batches to avoid dropping the oil temperature. Overcrowding the pan can lead to soggy batter and uneven cooking.

Serve immediately for the crispiest texture. If needed, keep fried cod warm in a 200°F oven on a wire rack until ready to serve.

Nutrition