Beer-Battered Baked Cod
We adore fried food on a level for which the word “adore” could never do the feeling justice. Unfortunately, fried food is just not good for you.
If you’re like us, and desperately miss eating fried food favorites, our beer-battered baked cod recipe is a tasty solution to satisfy your craving without clogging your arteries.
If for no other reason, it’s ridiculously easy to prepare and super delicious!
What makes this recipe a viable substitute for the fried variety? It’s all about the panko. Panko’s large, airy flakes stay crispy and don’t absorb all the grease.
Serve this delectable beer-battered baked cod recipe with kettle chips or fries for any occasion.
There’s something about this dish that’s so festive, it turns any mealtime into a joyful affair.
Did you know beer has more in common with the food we eat than other popular cooking beverages like wine?
Beer contains grain, herbs, water, and yeast, all ingredients we use to make our everyday eats.
We can benefit from cooking some meals with beer because this herby, hoppy beverage helps to blend the flavors of a dish while adding a unique taste specific to the type of beer you’ve chosen to cook with.
Keep in mind that when you cook with beer, you’ll reduce some (or most) of the liquid away, which will magnify the flavor of the beer.
Try experimenting with a sweet flavored brew so your beer-battered baked cod won’t taste bitter.
Make cider-battered cod using einkorn flour!
Beer-Battered Baked Cod Recipe
Ingredients
- 4 cod fillets
- 2 cups flour
- 1/4 cup cornstarch
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 1 1/2 tsp garlic powder
- 1 1/2 tsp paprika
- 1/4 tsp pepper
- 2 cups panko
- 2 tsp rosemary, dried
- 1 cup beer, cold
Instructions
- Preheat oven to 400 degrees.
- Mix flour, cornstarch, salt, cayenne pepper, garlic powder, paprika and pepper in mixing bowl. Remove 1 cup flour mixture and place in shallow bowl; set aside.
- Mix panko and rosemary in another shallow bowl, set aside.
- Add cold beer to flour mixture in mixing bowl and whisk until well blended (should be thick like heavy cream).
- Dredge cod filets in the reserved 1 cup flour mixture in shallow bowl; shake off excess. Dip cod into beer batter and dredge cod into panko mixture. Place fillets onto greased baking sheet; lightly spray fillets with cooking spray. Lightly season with salt and pepper.
- Bake 15 minutes; until golden brown and fish is cooked through.
- Serve and enjoy!
Notes
Not sure what those other commenters were eating, but it wasn’t this recipe. Followed the recipe exactly and found it bland and of unappetizing texturally. Batter that is not fried in oil has a texture like a pancake wrapped cod, not like batter dipped cod. You can do much better simply by dredging the cod in flour, egg, and seasoned breadcrumbs. Just make sure you add enough seasoning. The dried rosemary was undetectable and it needed more salt. To get a cup of flour and the cornstarch to the consistency of heavy cream required twice as much beer as the recipe called for.
This recipe is delicious!! I added a tsp. Of onion powder and used parchment paper…because according to my family I have a condition that prevents me from following any recipe 100%…. Super crunchy- family loved it!
Very good!!!!