Oven Baked Beer Battered Fish Recipe

I love fish and chips but I hate to fry because it always smokes up my house and I know fried foods are not that good for me. That is why I was so excited when New York Times best-selling author, Cheryl Najafi, agreed to share her beer-battered baked cod recipe with us. It is from her book, You’re So Invited (affiliate link). As a no-fuss home entertaining and lifestyle expert with children of her own, she creates great recipes you can count on to be simple to execute. She started Everyday Dishes (Formerly CherylStyle) for recipes and crafts you can count on. You will just love this baked beer battered fish recipe!

This post was first published on September 11, 2013. I have added a printable recipe card and republished it here to make it easier for my new readers to enjoy.

Easy Baked Beer Battered Cod

Can you bake beer-battered fish? Absolutely! And this oven baked beer battered fish comes out so crispy and delicious!

Baked beer-battered fish can be a healthier alternative to traditional deep-fried fish. By baking the fish instead of frying it, you reduce the amount of oil used in the cooking process, which can help lower the overall calorie and fat content of the dish.

Beer batter adds flavor and a light, crispy texture to the fish, making it a popular choice for fish and chips. Baking the beer-battered fish can still result in a deliciously crispy exterior while keeping the fish moist and tender on the inside. It’s a great way to enjoy a classic dish with a healthier twist!

Beer-Battered Baked Fish Ingredients

• 1 cup all-purpose flour
•  ¼ cup cornstarch
• 2 teaspoons salt
• 1 ½ teaspoons cayenne pepper
• 1 ½ teaspoons paprika
• ¼ teaspoon black pepper
• 2 cups panko bread crumbs
• 2 teaspoons dried rosemary
• 1 cup cold beer
• 4 cod fillets
• favorite chips

makes 4 servings

How To Make Beer Battered Fish In Oven:

1. Preheat oven to 400 degrees F.
2. Combine flour, cornstarch, salt, ½ teaspoon cayenne pepper, ½ teaspoon paprika, and pepper in a mixing bowl (large enough to place the fish flat on the bottom–or use a baking pan for this purpose).
3. Scoop 1 cup of flour mixture out of bowl and place in a large bowl; set aside.
4. Mix panko, rosemary, 1 teaspoon cayenne pepper, and 1 teaspoon paprika in large, shallow dish and then set aside.
5. Add ice to the beer to make beer very cold. This is essential to have the cold batter you want.
6. Strain beer into the dry ingredients flour mixture.
7. Whisk until well blended (add flour or beer if needed to achieve a slightly runnier than pancake batter consistency).
8. Pat dry cod fillets (or other firm white fish fillets) and then dredge cod filet fish strip in the reserved 1 cup flour mixture and shake off excess.
9. Dip fish into beer batter.
10. Dunk fish into panko breadcrumb mixture. Repeat
11. Place onto a greased cookie sheet or prepared baking sheet or baking pan. Repeat the process with the remaining fish strips.
12. Bake for 7 minutes and then flip the fish.
13. Bake for 8 more minutes, until panko is golden brown and fish is 155 degrees F.
14. Garnish with lemon wedges and rosemary (optional) and serve beer-battered baked cod with your favorite chips (potato wedges, or french fries).

Baked Battered Fish Recipe Notes:

The best fish for fish and chips is typically one that is firm, white, and able to hold up well to the batter and frying process. Cod is the classic choice for fish and chips, known for its mild flavor and flaky texture. However, you could substitute a similar-sized white fish fillet instead of cod. Examples include haddock, halibut, tilapia, pollock, or white sea bass. Pollock is a more sustainable choice compared to cod or haddock. It has a mild flavor and a firm texture that holds up well to frying.

This beer battered cod is crunchy thanks to the panko bread crumbs and it is so satisfying. I think the best way to eat it is with a little tartar sauce for dipping but that is optional.

I use store-bought chips but here is a homemade chips recipe if you are up for the challenge.

How long to cook battered fish in oven? About 15 minutes and flip halfway. Fish is done at an internal temperature of 145-155 degrees as measured by a meat thermometer. Cod will turn opaque white. It will flake easily with a fork. The thickest part will be firm but still moist.

This easy recipe would also work if you use an air fryer instead of the oven to bake the beer battered cod. Just refer to the air fryer manual for typical fish cook times, which is typically about 6 minutes on each side. I hope you enjoy your beer-battered fish!

Printable Baked Beer Battered Cod Recipe

Thanks to Cheryl Najafi, New York Times best-selling author for sharing this delicious fish recipe!  She helped revolutionize party planning and hosting with simple, affordable, easy-to-do tips that ‘break the rules’ of “proper” entertaining. 

Conclusion

This beer-battered fish involves coating the fish in a mixture of flour and beer. The beer’s carbonation makes the batter fluffy, while its flavor enhances the fish’s taste. Then this beer-battered fish is baked rather than a traditional deep fry. Baked fish is a healthier alternative, as it doesn’t involve frying and requires less oil. Cooking the cod in the oven yields a tender, flavorful dish with fewer calories.

I hope you enjoy Chef Najafi’s delicious and easy to make beer-battered baked cod recipe.  It’s a delicious and lighter alternative to traditional fish and chips that doesn’t compromise on flavor or texture. Let us know how you like it and share your photos on social media @familyfocusblog!

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