Beer Battered Alaskan Cod Recipe

Portion and season

Pat the cod fillets dry with paper towels and cut into 4 equal portions (about 4 oz each). Season both sides lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Lightly dust each portion with 1/2 cup all-purpose flour (toss off excess). Set on a tray and chill in the refrigerator for 10 minutes to help the flour adhere.

Make the dry mix

In a large bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp kosher salt, 1/2 tsp onion powder and 1/4 tsp garlic powder until uniform.

Add beer

Slowly pour 12 oz of very cold lager into the dry mix while whisking gently until a smooth batter forms. The batter should be slightly thick — able to coat the back of a spoon — but still fluid enough to create a craggy coating. If the batter is too thick, whisk in up to 2 tbsp cold club soda or ice water, 1 tsp at a time, to reach desired consistency. Do not overmix; a few small lumps are fine. Keep the batter cold (set bowl over a larger bowl filled with ice if needed).

Heat oil

Pour about 4 cups neutral oil into a heavy-bottomed pot or deep-fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float to the surface immediately, browning slowly.

Batter and fry

Working in batches (do not overcrowd), dust each floured cod portion lightly with a tablespoon of the reserved 1/4 cup flour (this helps the batter adhere). Dip each piece into the cold beer batter, letting excess drip off for 3–4 seconds. Carefully lower into the hot oil using tongs or a spider. Fry for 4–5 minutes, turning gently once, until the batter is golden brown and the internal temperature of the fish reaches 145°F (63°C) or the fish flakes easily. Adjust heat as needed to maintain oil temperature between 320–350°F. Remove to a wire rack set over a sheet pan to drain and keep warm in a 200°F oven if needed while you finish remaining batches.

Finish

If desired, sprinkle fried fillets very lightly with a pinch of kosher salt immediately after removing from oil. Garnish with chopped parsley and serve with lemon wedges.

Combine ingredients

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp dill pickle relish (or chopped pickles), 1 tbsp finely minced shallot or red onion, 1 tbsp chopped capers, 1 tbsp fresh lemon juice, 1 tsp finely chopped fresh dill (or 1 tsp dried), 1/2 tsp Dijon mustard, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Stir until smooth and taste; adjust lemon, salt or relish to preference.

Chill

Cover and refrigerate the tartar sauce for at least 15 minutes to let flavors meld. Sauce can be made up to 24 hours ahead; stir before serving.

Place 1–2 fried Alaskan cod portions per plate, spoon a generous dollop of house tartar sauce alongside, add lemon wedges and sprinkle chopped parsley over the fish. Serve immediately while hot and crispy.