This beer battered fried fish uses a dry-wet-dry dredging method to achieve an exceptionally crispy exterior while keeping the flesh tender and flaky. The light beer creates an airy batter that crisps perfectly in hot oil.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Cut the cod fillets into serving-sized pieces.
Season the fish pieces generously on all sides with Cajun seasoning.
Prepare two shallow bowls for dredging. In the first bowl, add 1 cup of all-purpose flour. In the second bowl, whisk together the remaining 2 cups of flour, some of the Cajun seasoning, and the light beer until a smooth batter forms.
Working with one piece of fish at a time, dredge it in the plain flour, shaking off any excess.
Next, dip the flour-coated fish into the beer batter, ensuring it's fully coated and letting any excess drip off.
Return the battered fish to the plain flour for a final, light coating. This dry-wet-dry method creates an extra crispy crust.
Heat vegetable oil in a large, heavy-bottomed pot or skillet to 350°F.
Carefully place the battered fish into the hot oil, being careful not to overcrowd the pan. Fry for about 4 minutes per side, until golden brown and cooked through.
Remove the fried fish from the oil and place on a wire rack to drain excess oil.
Immediately sprinkle the hot fish with flaky sea salt.
Store cooled fried fish in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8-10 minutes to restore crispness.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
Light beer is ideal because its carbonation creates a lighter, airier crust. Avoid dark beers, which add heavy flavors that compete with the fish.
This three-step method (flour, then batter, then flour again) creates multiple layers that fry up extra crispy and prevent the coating from sliding off during cooking.
The coating should be deep golden brown and float to the surface, which typically takes 4-6 minutes depending on fillet thickness. The internal temperature should reach 145°F.
Yes. Haddock, pollock, or halibut work well with this batter. Avoid thicker cuts or they'll brown before cooking through.
Uncooked breaded fillets can be frozen for up to 3 months. Fry from frozen, adding 2-3 minutes to cooking time. Cooked fish is best eaten fresh but can be refrigerated and reheated in a 350°F oven.
Smash Burger Burritos
30 min · Luke Brown
Marry Me Chicken Sandwiches
245 min · Luke Brown
Smash Burger Burrito
25 min · Luke Brown
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
