Beer Battered Cod - Recipes - Home Cooks Classroom (2024)

FAQs

What kind of beer is best for cod batter? ›

What is the best beer for fish batter? It's best to save your craft beers for drinking, and use a simple light beer. Anything from very light (PBR) to a mild British ale (like Newcastle Brown Ale) will work well.

Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior.

These battered cod fillets are a super easy protein fix. This fish in batter is made with 100% frozen cod fillet, just pop them in the oven for 20 minutes and you've got yourself a fish supper! Serve this battered fish with a decent helping of chips and tartar source and BOOM!

Cook your Gorton's Beer Battered Fish Tenders in the air fryer at 400°F for 9 – 10 minutes, until reaching an internal temperature of 165°F or higher.

So, all in all, if you deep fry for larger groups several times a summer, you want a light American lager. Little flavor, plenty of carbonation, enough alcohol, and cheap to boot. I use Budweiser. The beer batter works because of the alcohol and the CO2 in beer.

Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils. Keep reading to discover the benefits of each oil you can use to fry fish.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Dip fish fillets in egg mixture; dip in flour to coat. Heat oil in 12-inch skillet over medium-high heat until hot. Add fish; cook 5 to 7 minutes or until golden brown and fish flakes easily with fork, turning once.

If the fish is dropped in the fryer to fast or even just tossed in the fryer the batter will most like disperse or just a little will stick. The secret here is to put in the fish slowly while giving it a little wiggle to get access batter off. This will really give you an amazing coating on the fish!

You don't have to defrost cod before cooking it as long os the fillets are around six ounces and under one-inch thickness. Anything larger and you should consider defrosting your cod first or else you'll risk uneven cooking throughout the cut.

How do you keep frozen battered fish from getting soggy? ›

Thaw thoroughly, dry thoroughly (paper towels, until the towel doesn't get wet anymore.) Fry and the water which comes out should evaporate in the hot pan. Crispy? Just cook a little longer.

High quality, sustainably WILD-CAUGHT Alaska Pollock. 100% WHOLE FILLET FISH with: no fillers, no preservatives, no artificial colors or flavors, no hydrogenated oils, and no antibiotics. Good source of Protein.

Air Fryer. Set air fryer temperature to 400°F. Place frozen fish in a single layer, cook for 7 to 8 minutes. Flip product and cook for another 6 minutes.

Though Gordon Ramsay is clearly a fan of using an air fryer to cook steak, at his restaurants, his go-to method involves using a pan instead. Because you can only cook steak one or two at a time in them, an air fryer isn't the best option if you're feeding a crowd.

While aggressively hoppy beers, like IPAs, can leave your batter with a bitter taste, opting for something with a more malty/bready flavour can add to the delicious batter-y flavour already present. The classic choice is a Macro Lager (PBR, Coors Banquet, Old Milwaukee).

The kind of beer you use in this batter is entirely up to your personal tastes. I usually use an amber or dark beer because I love the strong(ish) flavor that it adds to the batter. If you want a more mild flavor, use a pale lager.