Beer Battered Alaskan Cod and Roasted Potatoes

Beer Battered Alaskan Cod


  • 2 lbs of Alaskan Cod Pieces thoroughly thawed if previously frozen
  • approximately 1-1.5 cups of flour
  • 10 ounces of beer
  • 1 egg
  • 2 pinches of salt
  • 1 pinch of pepper
  • paprika and garlic powder (optional)
  • 3-6 cups of cooking oil (canola, peanut, or vegetable oil)
  • salt to taste

Whisk together beer and egg in a large mixing bowl. Add flour a little at a time, whisking to combine. Stop adding flour when you have a batter consistency that is slightly runny. For reference, this batter is thinner than pancake batter. Season batter with salt and pepper and set aside for 15-30 minutes.

When you are ready to start cooking your fish, season your fish with a small amount of pepper, paprika, and garlic (optional). Dip the pieces of cod into the batter. Using tongs, remove the cod pieces one by one out of the batter mixture, gently shaking the fish to remove any extra batter.

Add the fish pieces to a wok or sauce pan filled with at least 4 inches of oil pre-heated to approximately 350 degrees. Do not crowd the pan. Each piece of fish should be surrounded by bubbling oil. Fry each piece for 2-3 minutes or until golden brown on the underside and then flip using a set of tongs. Total frying time should be around 7 minutes per 4 ounce piece.

Remove fried fish from the hot oil and place on a cooling sheet over a sheet try to let any excess oil drain away from the fish. Likewise, you can place the cooked fish pieces on a tray lined with paper towels.

Homemade Tartar sauce
  • 1/4 cup mayo
  • 2 Tbs Brown Mustard
  • 2 Tbs finely chopped capers
  • 1 pinch of salt
  • 1/4 tsp black pepper
  • 2-3 Tbs finely minced green onions
  • Mix all of the above ingredients in a mixing bowl and refrigerate for at least one hour prior to serving for the flavors to marry.

    Oven Roasted Potato Wedges
    • Yukon or Russet Potatoes washed and cut into wedges
    • 2-3 Tbs olive oil
    • 2 pinches of salt
    • 1 pinch of pepper
    • 1 tsp paprika
    • 1 tsp garlic powder

    Pre-heat your oven with a sided sheet tray inside to 400 degrees. Coat the potato wedges with olive oil and spices. Carefully remove the heated sheet tray from the oven and lay the wedges on the hot sheet tray in a single layer. Return the hot try to the oven and roast the fries in the oven for 30-45 minutes or until nicely browned and cooked through. If your oven does not have a Roast feature which heats from the top and bottom, you will want to carefully flip the potato wedges halfway through cooking.

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    About Chef Pete

    Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

    After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
    1. His Family
    2. Teaching others how to cook great food in their own kitchens.
    3. Cycling
    4. Tacos.
    In That Order.

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