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Beer-Battered Fish

Beer-Battered Fish

Fish & Chips, probably the most British of British meals. This recipe follows the classic and traditional style.

While Cod is the most commonly used fish, other varieties can work well too, so feel free to experiment with what you have available. Cream Dory can be a good low cost option.


  • 1 1/2 c. all-purpose flour
  • Kosher salt
  • 1/2 tsp. Old Bay seasoning
  • 1 (12-oz.) bottle lager (such as Harp’s)
  • 1 large egg, beaten
  • 2 lb. cod, cut into 12 pieces
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • Lemon wedges, for serving


  • In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay, then whisk in beer and egg. Let sit for 10 minutes. 
  • Dry cod with paper towels and season with salt and pepper.
  • In a large pot over medium heat, add enough oil to come up 3 inches and heat to 375°. 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. 
  • Serve with lemon wedges.
Beer-Battered Fish

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