Beer-Battered Cod with Jerk Tartar Sauce
Classic beer battered cod fish and chips, but with a spicy mutiny twist. Fit for royalty or your loud uncle who thinks he’s Poseidon.
Every kingdom has its crown jewel, and in the realm of comfort food, nothing shines brighter than a piping hot plate of fish and chips. But this isn’t just your run-of-the-mill pub fare, oh no, mate. This dish sets sail from the cold cobbled streets of Britain and heads straight for the sun-drenched shores of the Caribbean. We’re talking crispy beer-battered cod fried to golden perfection, paired with a jerk-spiced tartar sauce that delivers a cheeky uppercut of flavor.
Whether you’re cooking for Her Majesty, your Nan, or a rum-loving sea dog with a chip on his shoulder (pun fully intended), this beer battered cod recipe hits all the right notes: traditional, hearty, and just rebellious enough to make your tastebuds sing “God Save the King” with a reggae beat.
The batter is light and airy thanks to a splash of cold lager, because if you’re going to fry fish, do it like a pub chef three pints deep. The sauce is creamy, zesty, and infused with bold Caribbean jerk seasoning, because even the royals deserve a little heat.
This is more than a meal, it’s a culinary coup, a fusion of British tradition and island fire, wrapped in newspaper (optional) and served with chips so chunky they could pass for royal guards.
Perfect for Fish Friday, epic weekend feasts, or impressing guests who think “flavor” is just a rumor. One bite, and they’ll know the truth: the King’s cod never tasted so bold.
Ingredients
For the beer battered cod:
- 4 cod fillets (about 6 oz each)
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp smoked paprika
- 1 cup cold lager beer (bonus if it’s British)
- Vegetable or canola oil for frying
For the jerk tartar sauce:
- ½ cup mayo
- 1 tbsp Caribbean jerk seasoning
- 1 tbsp lime juice
- 2 tbsp chopped pickles or relish
- 1 tbsp chopped capers
- 1 tsp Dijon mustard
- 1 spring onion, finely chopped
- Dash of hot sauce (optional, for spice pirates only)
To serve:
- Chunky chips (fries, for the landlubbers)
- Lemon wedges
- Malt vinegar
- Fresh parsley (if you’re feeling posh)
Instructions
- Set Sail with the Batter:
In a large bowl, whisk together flour, baking powder, salt, and paprika. Slowly pour in the cold beer, whisking until the batter is smooth and slightly bubbly. Let it rest for 10 minutes, just like a pirate after rum. - Heat the Oil (and the Drama):
Pour the oil into a deep pot or fryer until it’s about 2 inches deep. Heat to 350°F (175°C). This is not the time to get distracted by sea shanties. - Batter Up the Cod:
Pat the cod fillets dry (no one likes soggy sea treasure). Dip each fillet into the batter, letting the excess drip off like a dishonest first mate. - Fry Like the King’s Life Depends On It:
Fry each fillet for 5–7 minutes, turning once, until golden, crisp, and proud. Drain on paper towels and resist the urge to salute. - Prepare the Jerk Tartar Sauce:
Mix all tartar ingredients in a bowl. Taste and adjust the heat, remember, this sauce mutinies blandness. - Assemble and Serve:
Plate the cod atop a pile of crispy chips, drizzle with malt vinegar, dollop that spicy jerk tartar like it’s royal icing, and garnish with lemon and parsley.
