Irish Guinness Beer Battered Cod

Last Updated on April 26, 2024 by Carne Diem

Protein: Fish (Cod)

Origin: Great Britain, Ireland

Method: Fryer

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Enjoy this delicious twist on a classic dish! With its crispy, flavorful batter and perfectly cooked fish, your Guinness beer-battered cod is sure to be a crowd-pleaser. There's nothing quite like a plate of perfectly golden fish and chips. Perfect for St. Patrick's Day, lent, or an easy weekday meal why not enjoy this classic dish with a touch of the Emerald Isle?  Guinness beer-batter adds a depth of flavor that complements the delicate white fish beautifully.

You don't get to spend a year living in England without leaving with an appreciation of a properly cooked fish and chip meal. Flaky white cod coated in a thick, seasoned beer batter is a quintessential British comfort food. Keep reading to learn some unique history about this famous Atlantic fish, and how to easily make some beer battered cod at home.

Britain vs. Iceland: The Cod Wars

When trying to decide which fish and chip recipe to post here first, British or Icelandic, I came across a lot of interesting history involving the two countries. Battles between the two nations over fertile fishing waters, just off the coast of Iceland, began as early as the 14th century.

Over the ensuing centuries there would be a small series of conflicts, but the "Cod Wars" came to a head between the 1940's and 1976, when the two nations underwent a full on Cold War over fish. Warning shots were fired, including bombarding boats with non-explosive shells. Military escorts became the norm to the fishing grounds and dozens of boat ramming incidents occurred. It has been described as bumper cars on the high seas.

The "war" resulted in only a couple casualties, though the international political and economic repercussions were much more real. Iceland came precariously close to withdrawing from NATO over the whole ordeal, which would have resulted in the cancelling of the US Defense Agreement, and loss of NATO bases that were being used to prevent the Soviet Union from entering Atlantic waters. The dispute was finally settled in 1976 with Iceland preserving the fishing grounds within 200 miles of it's country.

Having had the pleasure of enjoying both British and Icelandic fish and chips, I have a hard time picking a winner in this modern Cod war. Both are delicious in their own right. For this recipe I am sticking with the British version which consists of a bit heavier batter compared to the tempura like Icelandic batter. Plus I can never say no to using beer in a recipe.

Making Beer Battered Cod at Home

Prepare the batter

First sift the flour, baking powder and a pinch of salt together in a large bowl. At this point you can also add an optional tablespoon of seafood seasoning or Cajun seasoning for some added flavor. This, however, is not the traditional way of doing it.

Gradually whisk in the Guinness until you have a smooth batter, similar in consistency to thick cream. It should be noted that the amount of Guinness needed can vary. 1.5 cups will typically get you close, but you may need a little extra or need a little less. For best results the beer should go in cold. Let the batter rest for 15 minutes while you heat the oil.

Make sure to keep the batter as cool as possible. If you do not plan on using it immediately, place it in the refrigerator until you are ready to use it. Fresh batter works best, so do not wait too long. It is very important to the final texture of the batter that the batter is as cold as possible.

Prepare the fish

If using a larger piece of cod, trim the cod into equal sized portions. Pat dry all of the cod pieces with paper towels to remove any excess moisture. Season them lightly with salt and pepper.

Place the cornstarch on a small plate. Dredge the fish pieces through the cornstarch, making sure to cover the entire surface. Shake off any excess cornstarch.

Next, dip the cod pieces in the cold batter and make sure it is coated well.

Cooking the Beer Battered Cod

Carefully lower the battered fish into the hot oil using a slotted spoon or tongs. Don't overcrowd the pan. Fry in 350-degree oil until the fish is cooked through (145 degrees internal temperature). This typically takes about 3-5 minutes. If you have an instant read thermometer, this is a good time to put it to use to check the final temp of the fish. If you want to learn more about instant read thermometers check out our page under Tools of the Trade.

When your fish is at temp, remove it from the fryer and place on a plate lined with paper towels. Let it set for a few minutes before serving.

What to Serve with Guinness Battered Fish and Chips

Plate your delicious Guinness beer-battered cod with tartar sauce and your favorite sides.

Serve up your Guinness battered fish with some malt vinegar and a side of our Always Crispy French Fries for a proper fish and chip dinner. Don't forget to enjoy it with a pint of stout or English bitter. For more British recipes be sure to try our British Chicken Tikka Masala, Banoffee Pie with Caramelized Bananas and Deconstructed Beef Wellington.

Other classic sides like tots, onion rings, or mushy peas also work well.

Tips:

• For a thicker batter, gradually add more flour until you reach the desired consistency. Remember, a thicker batter will take longer to cook through.
• Don't overcrowd the pan or fryer basket when cooking. This can cause the oil temperature to drop and result in greasy fish.
• If you don't have Guinness, a dark ale can be substituted. However, you'll lose some of those deep Guinness flavors.
• For consistent flavor, make sure your oil temperature stays around 350°F (175°C) throughout the cooking process.

For more great fish and seafood recipes be sure to check out our Greenlandic Inspired Pollock Soup, Maple Bourbon Hot Smoked Salmon, Bacon Wrapped Halibut Cheeks, and Grilled Clams Casino.

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