Скачать или смотреть Crispy Beer Battered Cod with Homemade Tartar Sauce

Hands down one of my favorite dishes of all time — crispy, golden, comforting beer-battered cod with homemade tartar sauce and fries. I play my batter by ear, always chasing that perfect texture — just thicker than glue — and trust me, the flavor’s insane.

We’re talking baby dill pickles, Duke’s mayo, fresh dill, garlic, Dijon, lemon, and that gospel-truth crunch that makes fried fish worth every bite. Don’t forget the malt vinegar (yeah, I put it on my fries — fight me).

Thank you all for the support — even the critics. Let’s keep cooking… because we need to.

Ingredients:
Tartar Sauce:

½ large white onion, diced (about ¼ cup)

2–3 baby dill pickles, finely chopped

1 handful fresh dill, roughly chopped

½–1 cup mayonnaise (I used Duke’s)

8 cloves garlic, minced

½ lemon, juiced

1–2 Tbsp Dijon mustard

Salt and pepper, to taste

Beer Batter:

2½–3 cups all-purpose flour (plus extra for dredging)

2 Tbsp baking powder

2–3 Tbsp smoked paprika

3 cups cold beer (lager or pale ale)

3 Tbsp seasoning mix (salt, pepper, garlic)

Additional flour or beer to reach “slightly thicker than glue” consistency

Fish and Chips:

4 cod fillets (dried well with paper towels)

Frozen French fries (for ease)

Peanut oil (or preferred frying oil)

Salt (for fries, added right after frying)

Lemon wedges

Malt vinegar (optional… but do it)

Recipe:

Make the tartar sauce:
Dice onion and pickles, chop fresh dill. Combine with mayo, garlic, Dijon, lemon juice, and season with salt and pepper. Mix and chill.

Prepare the batter:
In a bowl, whisk together flour, baking powder, paprika, seasoning mix, and beer. Adjust with extra flour or beer until the batter is smooth and slightly thicker than glue.

Prep the fish:
Pat cod fillets completely dry. Optionally slice diagonally for better portions. Dredge each fillet in flour (dry brine), then coat in the beer batter.

Fry the fries:
Fry frozen fries in hot peanut oil until crisp. Salt immediately and keep warm in the oven.

Fry the fish:
Drop the battered fillets into 350°F oil. Fry until golden and crisp, about 4–6 minutes depending on thickness. Drain on a wire rack.

Plate it up:
Fries first, malt vinegar over the top, then that gorgeous fish. Add lemon wedges and tartar sauce on the side.

Serve and enjoy:
Tear a piece off, dip it in tartar, and just… enjoy life for a second.