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Battered cod is a great British favorite, this is a slight variation to the traditional recipes.

It is a beer infused batter which is so tasty and a nice change from the usual Cod you would get in a fish and chip shop.

Alternatively you can use plaice or Haddock as a substitute. Or why not try using a sustainable fish such as Pollack, which in my view is so underrated and is in fact a quality fish.


  • 4 80z cod fillets skin on but pin boned (ask your fish monger to do this if you are unsure)
  • 200g plain flour
  • 1/2tsp bicarbonate of soda
  • pinch of salt
  • 1 egg
  • 100ml Beer (bitter ie IPA)
  • 200ml water
  • extra flour for coating cod fillets.


  • lightly coat the cod in the flour and set to one side
  • To make the beer batter combine all the dry goods into a mixing bowl and make a well in the centre.
  • Add the egg, half the beer and mix thoroughly so there is no lumps, slowly add the rest of the beer and water until you achieve a medium thickness batter, it should slowly run off the spoon when the right consistency
  • Leave to rest for 10 mins
  • Meanwhile preheat your deep fat fryer to 180*c.
  • Dip the cod into the batter and coat thoroughly.
  • allow the excess batter to drip off then place slowly into the fryer, hold the tail and slowly dip into it otherwise it will stick to it.
  • repeat with the others and cook for 6-7mins or when the fish starts to float to the top.
  • Allow to drain on paper towel so you remove some of the excess oil from the fryer and serve with chips peas a wedge of lemon and tartare sauce.
  • If you cannot cook all the fish at once cook two pieces and preheat your oven to 130*c to keep them hot whilst you cook the others.


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vincent said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

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Gabrielle Evelyn said...


The way of cooking in details~But,why not upload the pictures too?

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