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A classic fish and chips recipe featuring cod loin fillets coated in a light, bubbly beer batter with rice flour for extra crunch, fried to crispy golden perfection. Comes with tips for crispiness, gluten-free adaptation, and serving suggestions.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup all-purpose flour (or gluten-free blend for GF)
  • 1 cup rice flour
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt, plus more for seasoning fish and finishing
  • 1 teaspoon baking powder
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon sweet paprika
  • 1 cup ice-cold beer (light lager or pale ale; gluten-free beer or sparkling water for GF)
  • 4 cod loin fillets, patted dry
  • Black pepper to taste
  • Neutral frying oil (such as sunflower, grapeseed, or avocado oil), enough for deep frying (a few inches deep)

Instructions

  1. Prepare tartar sauce if desired, set aside.
  2. In a large bowl, whisk together all-purpose flour, rice flour, onion powder, kosher salt, baking powder, Old Bay seasoning, and sweet paprika.
  3. Slowly pour in ice-cold beer while whisking until the batter is mostly smooth.
  4. Cover the batter and refrigerate for 10-15 minutes to rest and develop bubbles.
  5. Heat neutral frying oil in a deep pot or fryer to 375°F (190°C) and maintain temperature.
  6. Season cod fillets all over with kosher salt and black pepper.
  7. Dip each cod fillet into the chilled batter, allowing excess to drip off.
  8. Carefully lower battered fish into hot oil, frying in batches without overcrowding.
  9. Fry for about 3 minutes on one side, then turn and cook for about 2 minutes more or until fish is opaque and flakes easily (internal temperature 145°F/63°C).
  10. Remove fish with tongs and transfer to a wire rack lined with paper towels to drain.
  11. Sprinkle a little kosher salt over hot fish while on the wire rack.
  12. Serve immediately with malt vinegar, tartar sauce, lemon, and preferred sides like fries or salad.

Notes

Use a light beer such as pale ale or lager chilled well; avoid dark stouts as they make batter heavy., Maintain oil temperature at 375°F to prevent greasy or burnt batter., Pat fish completely dry before battering for better adherence of batter and crispiness., Do not overcrowd the frying pot to keep oil temperature stable and batter crisp., Let batter rest chilled for 10-15 minutes to thicken and create bubbles for a better crust., For gluten-free adaptation, swap all-purpose flour for a gluten-free blend and use gluten-free beer or sparkling water., Leftovers reheat best in a 375°F oven for 10-15 minutes to retain crispness., Store cooked fish in an airtight container in the fridge for up to 2 days., Reuse frying oil only if strained and properly stored; discard if off-smelling or cloudy.

  • Author: Ashley
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: British

Nutrition

  • Serving Size: 1 cod fillet
  • Calories: Approximately 400 calories per serving
  • Fat: Approximately 15g fat per serving
  • Carbohydrates: Approximately 40g carbohydrates per serving
  • Protein: Approximately 30g protein per serving