This recipe was praised by a British person who said, “It tastes like the real deal!” Using beer in the batter makes the texture extra crispy. One of the best things about home-frying is that you get to eat your food 0 seconds after it’s cooked—piping hot and super fresh. It’s so satisfying to say, “It’s hot!! But sooo good! Totally worth the effort!”
I usually serve this with crispy chips (fries) and homemade tartar sauce.
It also goes perfectly with a cold beer. Why not feel like you’re in the UK from the comfort of your own kitchen?
Ingredients
| Fresh cod | 500g / 17.6 oz |
| 【Batter】 | |
| All-purpose flour | 60g / 2.1 oz |
| Tempura flour(Nisshin) If you don’t have tempura flour, substitute with: → 55g (1.9 oz) cake flour + 1g (~1/4 tsp) baking powder | 60g /2.1 oz |
| Garlic powder | 1/2 tsp |
| Paprika powder(S&B) | 1 tbsp |
| Salt | 1 tsp |
| Egg | 1 |
| Oil | enough for deep frying |
| Beer(Asahi) | 200ml / 6.8 fl oz |
(I’ve listed the brands I used, but you can use any brand you like.)
How to Make
1⃣ Prepare the cod:
If your cod has bones, remove them. Pat the surface dry with paper towels.
Removing moisture is key to getting that crispy texture!
2⃣ Make the batter:
In a large bowl, mix the flour, tempura flour, and egg using a whisk. Don’t worry if it feels thick—it will thin out when you add the beer.
3⃣ Add beer:
Gradually pour in the cold beer while whisking until the batter becomes smooth and slightly runny.
4⃣ Season the batter:
Add garlic powder, paprika, and salt. Mix again.
5⃣ Deep-fry the fish:
Heat oil to 180°C (356°F). Coat each piece of cod in the batter and fry for 3 minutes. Flip and fry for another 1 minute.
Avoid overcrowding the pan as it will lower the oil temperature.
6⃣ Drain the oil:
Place fried fish on a wire rack (not paper towels!) to keep it crispy.
- Use cold beer – keep it in the fridge until the last minute.
- Make the batter right before frying – don’t let it sit.
- Thoroughly pat the fish dry – moisture causes sogginess.
- Drain on a wire rack – not paper towels, which trap steam.
- Remove leftover crumbs between batches to avoid burning.
Cod is the standard choice for fish and chips, but other white fish will work too. Cod has a mild flavor and doesn’t feel too greasy, so it pairs really well with slightly tangy tartar sauce. Be careful—you might eat too much like I did!
For used oil, I use a product called “Katameru Tempuru (Oil Solidifier)” to safely dispose of it in the trash.
Perfect for a weekend treat or a cozy “British pub at home” night with a cold drink 🍺
Give it a try and let me know how it turns out!
If this looks delicious, share it on Twitter/X!
Tag me if you make it—I’d love to see your creations! 😆✨
