Beer-Battered Cod With Tartar Sauce Recipe

Last Update: September 27, 2022

It’s time for a summer fish fry! A piece of flaky cod coated in a silky beer-batter then fried to golden perfection is the perfect meal to cap off a day at the beach. Dunk each fillet in creamy, pickle-spiked tartar sauce and serve crunchy coleslaw alongside to make it a meal.

Beer-Battered Cod With Tartar Sauce

Yield: 4 servings
Active Time: 25 minutes
Total Time: 50 minutes


For the tartar sauce:
1 cup Thrive Market Coconut Oil Mayonnaise
½ cup finely chopped pickles
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice
Sea salt

For the cod:
1 ½ cups Thrive Market Organic All-Purpose Flour
½ cup Thrive Market Organic Corn Starch
1 (12-ounce) can beer, like lager
1 large egg
1 teaspoon sea salt, plus more for coating fish
6 cups canola oil, for frying
4 fillets Thrive Market Wild-Caught Cod
Thrive Market Organic Ground Pepper
Lemon wedges, for serving


Make the tartar sauce:
Make the tartar sauce by stirring together all ingredients. Season to taste with salt, then refrigerate until ready to serve.

Make the cod:
Whisk flour, cornstarch, beer, egg, and salt in a large bowl, until no lumps remain. Cover and refrigerate for at least 20 minutes, and up to 3 hours.

Add oil to a large Dutch oven and warm over medium heat until temperature reaches 375°F.

When the oil is ready, pat fish dry on both sides with a paper towel, then season with pinches of salt and pepper on both sides; place fish into the bowl of batter. Remove fish with a pair of tongs and allow excess batter to drip back into the bowl. Lower fish into the oil, holding on for a few seconds to prevent it from sticking to the bottom. Repeat with remaining fillets, and adjust heat as needed, to keep the temperature 350°F. Cook until golden brown, about 5 minutes. Drain on a baking sheet lined with paper towels. Serve with tartar sauce.

Recipe credit: Angela Gaines

This article is related to:

Fish, Fish Recipes

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.

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