How to Deep Fry Cod Fish

Updated March 23, 2017

Rich in heart-healthy omega-3 fatty acids, white-fleshed, cold water cod has a mild taste and flaky texture that make it an excellent choice for a traditional fish fry. In order to maximise the healthy benefits of the fish and reduce calories and fat content, cook it in the oven instead of deep frying. But for a true, crispy fish, deep frying in oil is the traditional way to prepare it. Serve with fried potatoes, green peas and malt vinegar for authentic British fish and chips.

Pour cooking oil into Dutch oven and preheat oven to 190 degrees C.

Pour dark beer, flour, powdered garlic, powdered onion, and salt and pepper into large mixing bowl. This is the batter for the fish.

Whisk together until ingredients are well blended. Set aside.

Crack the eggs into the small mixing bowl and beat lightly. Set aside.

Pull a length of waxed paper off the roll and lay down flat on kitchen counter. Dust the waxed paper with the cornmeal.

Check the temperature of the oil in the Dutch oven using the thermometer, if needed. When the oil reaches 190 degrees C, continue to with next step.

Pick up a cod fillet, dredge in the cornmeal by pressing both sides into the cornmeal on the waxed paper.

Dip the fillet into the egg mixture and coat completely with egg.

Plunge the egg covered fillet into the large mixing bowl and ensure that the fillet is well covered with the batter.

Repeat Steps 7 to 9 for each fish fillet.

Lower the fillets into the oil in the Dutch oven very carefully. Use oven gloves, if desired.

Fry the fillets in the oil for 4 minutes.

Pull the fried fish from the oil using the tongs. Place on paper towels to blot excess oil, then serve.


Fillets can vary in cooking time, due to size and thickness. The first time you prepare the recipe, you may want to test a fillet for doneness before serving.


Be careful when cooking with hot oil. Hot oil can spit and burn. Use kitchen gloves/oven gloves to protect your hands.

Things You'll Need

  • 4 cod fillets, fresh or defrosted from frozen, approximately 1 inch thick
  • 2 eggs
  • 1 cup cornmeal
  • 2 cups flour
  • 1 cup dark beer (preferably flat)
  • 12 cups cooking oil, such as safflower or corn oil
  • 1 teaspoon powdered garlic
  • 1 teaspoon powdered onion
  • Salt and pepper to taste
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Waxed paper
  • 5 quart electric Dutch oven
  • Cooking tongs
  • Paper towel
  • Oven gloves
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About the Author

A writer and professional lab assistant based in Seattle, Kate Bruscke has been writing professionally about health care and technology since 1998. Her freelance clients include "The Seattle Times,", Reading Local: Seattle, Nordstrom and MSN/Microsoft. Bruscke holds a Master of Fine Arts from The School of the Art Institute of Chicago.