Beer Battered Cod

from The Outcast’s Guide to Beers of Newfoundland

From Bonita’s Kitchen in Newfoundland: Where do I start talking about how delicious this crispy beer battered cod. Made with fresh cod and your favourite beer and a few seasonings and ingredients to make this amazing meal.


Fresh Cod – 2 Fillets cut into 8 pieces

Flour – 1 Cup

Garlic Powder – 1 Tbsp

Paprika – 1 Tbsp

Sea Salt – 1 Tsp

Onion Powder – 1 Tsp

Black Pepper – 1 Tbsp or less

Celery Salt – ½ Tsp

Ground Thyme – ½ Tsp

Ketchup – 1 Tbsp

Egg – 1 Large

Beer – 1 Can of Choice

Vegetable Oil – As needed

Deep Fryer – Approved Fryer NOT stove top


Preheat the deep fryer to 350°F.  

Rinse with cold water the cod fillets, pat dry with paper towel, then season with a pinch of sea salt and pepper set aside.

In a large bowl, add all the spices and flour, ketchup, egg then stir in beer.

Place all cod pieces in the beer batter and equally coat with batter.

Slowly place two pieces of cod in the vegetable oil. DON’T OVER CROWD FRYER. This will stop the batter from sticking to the grill in the fryer. Fry cod for 5 minutes on each side until golden brown, then remove from the rack unto a plate with a paper towel on the bottom to soak up oil. Continue until all the cod is deep fried.

Bonita’s Tips: Serve hot to keep the crust crispy and with the side dish of choice. 

Keep in the oven on 250ºF until ready to serve. DON’T COVER!

Nada’s Tips & Tricks: Check out this video from Bonita to ensure you get a true Newfoundlander’s perspective on making the best battered cod: 

Contents and images used with permission by Bonita’s Kitchen.