Guinness Beer Battered Cod and Chips Too!

Guinness beer battered cod turns a humble fish fillet into something worth setting the table for. The dark stout gives the batter a deep, malty flavor and an airy crunch that plain water just cannot match. Pair it with hand-cut chips and you have a pub classic right in your own kitchen.

This is the kind of meal that feels like a treat without asking much of you. Once the oil is hot, things move quickly, so read through the steps first and have everything ready to go.

Let the batter rest a few minutes before frying so the bubbles settle and cling to the fish.

Why You’ll Love This Guinness Beer Battered Cod

• The stout batter on this Guinness beer battered cod fries into a crackly golden shell with a faint roasted note underneath
• The cod stays moist and pulls apart in clean white flakes the moment your fork hits it
• Salted chips, hot from the oil, taste like the boardwalk stand you remember

Ingredient Notes

These are just quick notes on what to look for at the store; the exact measurements are in the recipe card below. A few of these choices make a real difference in how the finished plate eats.

• Fresh cod fillets: keep them no thicker than 1 inch so the center cooks through before the batter browns too far
• Guinness beer: the stout gives the batter its color, lift, and toasty flavor
• Cornstarch: dredging the fish in it first helps the batter grab and hold
• Russet potatoes: their starch makes for fluffy interiors and crisp edges

For equipment, a countertop fryer makes this easy, but a Dutch oven or a large cast iron skillet works just as well. Keep a thermometer and plenty of paper towels nearby.

How to Make Guinness Beer Battered Cod

Making Guinness beer battered cod comes down to two stations: crisp chips and battered fish, both fried in hot oil. Here is the friendly overview before you dive into the full recipe card.

1. Cut the potatoes into even sticks about 1/4 inch thick and soak them in ice water for 5 to 10 minutes
2. Drain and blot dry, then par-fry the chips in batches at 375 degrees for about 3 minutes each
3. Fry the chips a second time until golden and crisp, then salt them right away while hot
4. Whisk flour, baking powder, salt, and the Guinness into a smooth batter and let it rest at least 10 minutes
5. Dredge the fish in cornstarch, dip in batter, let the excess run off, and fry 3 to 4 minutes per side

The recipe makes enough for about 6 servings, and you can fry the chips ahead and keep them warm in a 200 degree oven while you work through the fish. Fry the cod last so it lands on the plate piping hot.

Storage Options

Fried fish is always best the moment it comes out of the oil, but leftover Guinness beer battered cod keeps fine for a quick lunch the next day. Reheat in the oven, not the microwave, to bring back some crunch.

1. Refrigerate cooled fish and chips in a covered container for up to 2 days
2. Reheat on a wire rack in a 375 degree oven for about 10 minutes
3. Freeze fully cooked, cooled pieces for up to 1 month, then reheat straight from frozen

Variations & Substitutions

This stout-battered fish is forgiving, so feel free to make it your own. A few easy swaps keep the spirit of the dish while fitting what you have on hand.

1. Swap cod for haddock or pollock; just keep fillets under 1 inch thick
2. Use a different stout or a brown ale if you do not have Guinness
3. Add a pinch of cayenne or smoked paprika to the dry batter for a little warmth
4. For the chips, try sweet potatoes, though they fry up a touch softer

What to Serve with Guinness Beer Battered Cod

Guinness beer battered cod is a meal on its own, but a few sides round things out nicely. Think bright, tangy, and a little fresh to cut the richness of the fry.

1. A scoop of tartar sauce and lemon wedges for squeezing over the top
2. Malt vinegar shaken right onto the chips, the classic way
3. Creamy coleslaw or mushy peas for a proper pub plate
4. If you want a seafood spread, start the night with a bowl of these aromatic curried mussels

Before you head to the recipe card, here are a few questions that come up often when folks fry fish at home.

Once you get the rhythm of frying the chips and fish, this becomes a meal you reach for again and again. If you love coastal cooking, do not miss this warm havarti and dill crab dip for your next gathering. Grab a cold one, set out the malt vinegar, and dig in.

A Beautiful Bite

Guinness Beer Battered Cod and Chips Too!

4.78 from 9 votes

Guinness Beer Battered Cod. Crunchy beer battered cod fillets flavored with the earthiness of Guinness Beer.

Prep:20 minutes mins

Cook:25 minutes mins

Total:45 minutes mins

Servings:6 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 4 Russet potatoes
• ▢ oil for frying I used vegetable oil
• ▢ sea salt or kosher salt
• ▢ 2 pounds of fresh cod fillets no more than 1″ thick (see notes)
• ▢ 2 cups of flour
• ▢ 1 Tbsp baking powder
• ▢ 1 tsp kosher salt
• ▢ 1 bottle plus ¼ of another bottle of Guinness beer
• ▢ ¼ cup cornstarch
• ▢ oil for frying I used vegetable oil

Instructions 

• Slice the potatoes into even sticks. Mine were about ¼ by ¼ inch thick. Place them in ice water once cut. Allow to sit for 5-10 minutes.
• Drain and blot off any excess water.
• For frying, I used a countertop fryer, but you can use a Dutch oven or even a large cast iron skillet.
• Heat oil to 375º. Drop in ¼ of the chips into the fryer. Allow to cook for three minutes. After three minutes, pull them out and drain on a paper towel. They will only be par-cooked at this point.
• Cook the rest of the chips in this fashion. Once they are all par-cooked and drained, put them back in the fryer the same way. ¼ of the batch at a time until they are crispy and golden. Scoop out of the oil, drain on paper towels and immediately season them with salt to your liking. It is crucial to salt them while hot out of the fryer.
• Heat oil to 375º. Once again, I used a table top fryer, but you can use whatever you are comfortable with. A Dutch oven or cast iron skillet is fine too.
• In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add the beer. Whisk until smooth. Allow to sit for at least ten minutes.
• Dredge the fish in the cornstarch. Dip fillets into the batter and allow the excess batter to run off. This step is important because if you don’t let the excess run off, the fillets will be too thick and won’t cook through properly.
• Carefully slip fillets into the hot oil. Allow to cook on one side for three to four minutes. Flip over and allow it to cook on the other side for another three to four minutes.
• Once cooked, place fillets on a paper towel to drain. Serve immediately.

Nutrition

Serving: 1servingCalories: 113kcalCarbohydrates: 26gProtein: 3gFat: 0.1gPolyunsaturated Fat: 0.1gSodium: 607mgPotassium: 593mgFiber: 1.9gSugar: 0.9gVitamin A: 70IUVitamin C: 6.7mgCalcium: 1360mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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