Beer Battered Alaskan White Cod Recipe

Prepare fish

Pat the cod fillets dry with paper towels and cut into 4 equal portions (about 4 oz each). Season both sides lightly with 1/2 tsp of salt and 1/2 tsp of black pepper.

Heat oil

Pour vegetable oil into a deep, heavy skillet or Dutch oven to a depth of about 2 inches (approx. 3–4 cups). Heat the oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter—it should sizzle and rise immediately.

Make batter

In a medium bowl, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt, and 1 tsp black pepper until combined. Place the bowl in the refrigerator for 5 minutes to chill. Gradually whisk in 1 cup of cold beer until the batter is smooth and thick enough to coat the back of a spoon; if very warm, stir in 1–2 ice cubes then discard them. Let batter rest in the fridge while you dust the fish.

Dust & fry

Lightly dust each seasoned cod portion with 1 tbsp of flour (from the dusting flour). Shake off excess. Holding a piece by the tail or with tongs, dip it into the cold beer batter, allowing excess to drip off. Carefully lower into the hot oil. Fry 2–3 pieces at a time (don't overcrowd) for 4–5 minutes, turning once, until the batter is golden brown and the fish reaches an internal temperature of 145°F (63°C) and flakes easily. Remove with a slotted spoon or spider to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while you finish the rest. Repeat until all pieces are cooked.

While the fish fries, prepare the vegetables. Wash and spin or pat dry the lettuce, then shred or chop to make about 2 cups. Slice the burger tomato into 4 thin slices. Thinly slice half a red onion into rings or half-moons. Keep vegetables chilled until assembly.

Make the quick house mayo: in a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste — adjust salt or lemon to preference. Refrigerate until ready to assemble.

Toast the split burger buns or rolls until golden. Spread about 1½ tbsp of the prepared mayo on both cut faces of each bun. On the bottom half, place a handful (about 1/2 cup) of shredded lettuce, then one slice of tomato and a few onion rings. Place the hot beer-battered cod piece on top of the vegetables, then add pickles if using. Finish with remaining mayo on the top bun and close the sandwich. Serve immediately with lemon wedges for squeezing over the fish.