There's nothing super crazy about this recipe, but when you do it right, it's absolutely perfect. For optimal crispiness, here's what to remember:

  1. Let the batter sit for 10 minutes before dredging the fish. This activates the batter and is what helps it puff up when it fries.
  2. Dry your fish with paper towels before dredging (just like you would for fried chicken).
  3. Don't overcrowd the pot! If you add too many pieces, the temperature of your cooking oil will drop and your food won't fry thoroughly; your fish will also end up absorbing a bunch of oil and be soggy, not crisp.

Yields: 6 servings

Prep Time: 10 mins

Total Time: 40 mins


  • 200 g

    plain flour

  • salt

  • 1/2 tsp.

    Old Bay seasoning

  • 1

    bottle lager

  • 1

    large egg, beaten

  • 900 g

    cod, cut into 12 pieces

  • freshly ground black pepper

  • vegetable oil, for frying

  • lemon wedges, for serving


  1. In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay, then whisk in beer and egg. Let sit for 10 minutes.
  2. Dry cod with paper towels and season with salt and pepper.
  3. In a large pot over medium heat, add enough oil to come up 3 inches and heat to 190°C. Working in batches, coat cod in batter then carefully drop in heated oil. Fry until golden and fish is cooked through, 5 to 6 minutes, flipping fish halfway through. Remove and place on a paper towel–lined plate and season with salt.
  4. Serve with lemon wedges.

2023-03-23T15:09:34Z dg43tfdfdgfd