Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 (6 oz) cod fillets (North Atlantic cod if possible), patted dry
- Neutral frying oil (canola/peanut/vegetable), enough for 2 inches in a heavy pot (about 6 cups)
- Quick tartar: 1/2 cup mayonnaise, 3 tbsp sweet pickle relish, 1 tbsp minced dill pickle, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp capers (optional), 1 tbsp minced onion (optional), 1/4 tsp salt, 1/8 tsp black pepper
- Beer batter: 1 cup (120 g) all-purpose flour, 1/4 cup (30 g) cornstarch, 1 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp black pepper, 1 cup (240 ml) cold lager-style beer
- Dredge: 1/2 cup (60 g) all-purpose flour, 1/4 cup (30 g) cornstarch, 1/2 tsp kosher salt, 1/4 tsp black pepper
- To finish: 4 soft sandwich buns (or brioche-style buns), 2 tbsp unsalted butter (softened), 2 cups shredded iceberg lettuce, 4 lemon wedges
Do This
- 1) Stir together tartar sauce; refrigerate.
- 2) Heat oil to 350°F in a heavy pot.
- 3) Mix dredge; toss cod lightly to coat.
- 4) Whisk beer batter just until smooth; keep it cold.
- 5) Batter cod and fry at 350°F for 4–6 minutes until deep golden and 145°F inside.
- 6) Butter and toast buns; spread tartar, add lettuce, add cod.
- 7) Squeeze lemon on top and serve immediately.
Why You’ll Love This Recipe
- Crisp but light: A cold beer batter fries up airy and shatteringly crisp without feeling heavy.
- Flaky, moist fish: Cod stays tender when fried quickly at the right oil temperature.
- Classic drive-thru flavor at home: Toasted buttery bun, tangy tartar, and crisp lettuce hit the same notes.
- Reliable method: Clear temps, times, and a simple workflow so the coating stays put.
Grocery List
- Seafood: 4 cod fillets (about 1 1/2 lb total)
- Produce: 1 lemon, iceberg lettuce (or 1 bag shredded), optional onion
- Dairy: unsalted butter, mayonnaise (often refrigerated)
- Pantry: all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, paprika, garlic powder, Dijon mustard, sweet pickle relish, dill pickles, capers (optional), neutral frying oil, 4 buns, lager-style beer
Full Ingredients
For the Tartar Sauce (makes about 2/3 cup)
- 1/2 cup (120 g) mayonnaise
- 3 tbsp sweet pickle relish
- 1 tbsp finely minced dill pickle (about 1 small pickle spear)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp capers, drained and chopped (optional but tasty)
- 1 tbsp finely minced onion (optional; for a sharper, deli-style tang)
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
For the Cod
- 4 cod fillets, 6 oz (170 g) each, about 1 to 1 1/4 inches thick
- 1/2 tsp kosher salt (for seasoning the fish)
- 1/4 tsp black pepper (for seasoning the fish)
For the Dredge (helps the batter stick)
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the Beer Batter
- 1 cup (120 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 cup (240 ml) cold lager-style beer
For Frying and Assembly
- Neutral frying oil (canola, peanut, or vegetable), enough to reach 2 inches deep in your pot (about 6 cups / 1.4 L, depending on pot size)
- 4 soft sandwich buns (sesame buns or brioche-style buns both work)
- 2 tbsp unsalted butter, softened (for toasting buns)
- 2 cups shredded iceberg lettuce
- 4 lemon wedges
Step-by-Step Instructions
Step 1: Make the tartar sauce
In a small bowl, stir together the mayonnaise, sweet pickle relish, minced dill pickle, lemon juice, Dijon, capers (if using), onion (if using), salt, and pepper.
Cover and refrigerate while you cook. Even 15–20 minutes of chill time helps the flavors blend.
Step 2: Prep the fish and set up your station
Pat the cod fillets very dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Set up a simple breading line: one shallow dish for the dredge, one bowl for the beer batter, and a sheet pan with a wire rack (or a paper-towel-lined plate) for the finished fish.
Step 3: Heat the oil to the correct temperature
Pour frying oil into a heavy pot or Dutch oven to a depth of 2 inches. Heat over medium-high heat until the oil reaches 350°F (177°C) on a deep-fry or instant-read thermometer.
Try to keep the oil between 340–360°F (171–182°C) as you fry. Oil that’s too cool makes greasy fish; too hot browns the coating before the fish is cooked through.
Step 4: Mix the dredge and beer batter
Dredge: In a shallow dish, whisk together 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp salt, and 1/4 tsp pepper.
Beer batter: In a medium bowl, whisk together 1 cup flour, 1/4 cup cornstarch, 1 1/2 tsp baking powder, 1 tsp salt, paprika, garlic powder, and pepper. Pour in the cold beer and whisk just until smooth. A few tiny lumps are fine; over-mixing can make the coating tougher.
Step 5: Dredge, batter, and fry the cod
Working with one fillet at a time, lightly coat the cod in the dredge. Shake off excess flour mixture.
Dip the fillet into the beer batter, let the excess drip back into the bowl for a second, then carefully lower it into the 350°F oil (lay it away from you to avoid splashes).
Fry 2 fillets at a time (don’t crowd the pot) for 4–6 minutes, turning once halfway through, until deeply golden and crisp.
Check doneness: the fish should reach an internal temperature of 145°F (63°C) in the thickest part, and the cod should flake easily.
Transfer to the rack and let it drain for 2 minutes. Repeat with remaining fillets, returning the oil to 350°F between batches.
Step 6: Butter and toast the buns
While the last batch fries (or right after), spread 1/2 tbsp softened butter on the cut sides of each bun.
Toast cut-side down in a skillet over medium heat for 1–2 minutes until lightly golden. Toasting helps the bun stay sturdy under the tartar sauce.
Step 7: Assemble the sandwiches and serve
Spread 1 1/2 to 2 tbsp tartar sauce on the bottom bun (and a little on the top bun if you like it extra saucy).
Add a small handful of shredded iceberg lettuce, place one hot fried cod fillet on top, then finish with the top bun.
Serve immediately with a fresh lemon wedge. Squeeze lemon over the fish right before taking a bite for that classic bright, coastal flavor.
Pro Tips
- Keep the batter cold: Cold beer + hot oil = a lighter, crisper shell. If your kitchen is warm, set the batter bowl over a larger bowl of ice.
- Use a rack, not paper towels (if possible): A wire rack keeps the crust crisp by preventing steam from sogging the underside.
- Don’t skip the dredge: That thin flour-cornstarch layer gives the wet batter something to grab so it doesn’t slide off.
- Mind the oil temp between batches: Let the oil climb back to 350°F before adding the next fillets for consistent color and crunch.
- Choose the right bun: A soft bun with a little structure (sesame or brioche-style) mimics the fast-food feel and holds up to sauce.
Variations
- Extra-crunchy “double coat”: Dredge the fish, dip in batter, then lightly dust with a tablespoon or two of the dredge again before frying for a slightly more rugged crust.
- Spicy tartar: Add 1 tsp hot sauce or 1/4 tsp cayenne to the tartar sauce.
- Oven/air-fryer shortcut (different texture): Use frozen breaded cod fillets and bake/air-fry per package, then assemble with the homemade tartar, lettuce, and lemon. You’ll lose the beer-batter vibe, but it’s quick.
Storage & Make-Ahead
Best fresh: Beer-battered fish is at its crispiest right after frying.
Make-ahead: Tartar sauce can be made up to 3 days ahead and kept refrigerated in an airtight container. Lettuce can be shredded up to 1 day ahead and kept cold and dry.
Leftovers: Store fried fish separately from buns and toppings in an airtight container in the refrigerator for up to 2 days. Re-crisp on a wire rack in a 425°F (218°C) oven for 8–10 minutes, or in an air fryer at 400°F (204°C) for 4–6 minutes. Avoid the microwave (it softens the crust).
Nutrition (per serving)
Approximate, per 1 sandwich (including bun, tartar sauce, lettuce; oil absorption varies): 820 calories, 35 g protein, 78 g carbohydrates, 42 g fat, 2 g fiber, 8 g sugar, 1100 mg sodium.
