The first time I tried making fried fish at home, I was nervous.

Hot oil. Wet batter. The possibility of soggy coating. It felt like something best left to restaurants.

But once I learned a few simple tricks, it became one of the most satisfying meals to make. There is something deeply rewarding about hearing that first sizzle when the fish hits the oil. And when you crack through that golden crust and see the flaky cod inside? Worth it every time.

This version uses beer in the batter for lightness and crushed cornflakes for extra crunch. It is bold, crispy, and absolutely comforting.

Why This Crispy Fried Fish Works So Well

• Beer Creates a Light Batter: The carbonation helps make the coating airy instead of dense.

• Cornflakes Add Serious Crunch: They fry up extra crisp and golden.

• Cod Is Perfectly Flaky: Mild flavor, tender texture, and ideal for frying.

• Cajun Seasoning Brings Heat: Just enough spice to keep it interesting.

• Simple Pantry Ingredients: Nothing complicated or hard to find.

• Restaurant Quality at Home: Crisp outside, tender inside.

• Quick Cooking Time: Fish fries fast, so dinner is ready sooner than you think.

• Crowd Pleaser: Everyone loves crispy fried fish.

Ingredients You Will Need

• 1 ½ cups beer
• 1 cup all-purpose flour
• 1 large egg
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 pound cod fillets
• 2 cups crushed cornflake crumbs
• 1 teaspoon Cajun seasoning
• 1 quart oil for frying

Step-by-Step: How to Make Crispy Fried Fish

• Step 1: Prepare the Batter
In a medium bowl, beat together beer, flour, egg, garlic powder, salt, and black pepper until smooth.

• Step 2: Coat the Cod in Batter
Add the cod fillets and gently turn to coat them fully in the batter.

• Step 3: Season the Crunch Layer
In a separate bowl, mix crushed cornflake crumbs with Cajun seasoning.

• Step 4: Add the Cornflake Coating
Remove cod from the batter and dip into the cornflake mixture, pressing gently to coat all sides.

• Step 5: Heat the Oil Properly
Heat oil in a large, heavy skillet or deep fryer to 365°F (185°C).

• Step 6: Fry Until Golden
Carefully place coated cod into hot oil. Fry until golden brown and the fish flakes easily with a fork.

• Step 7: Drain and Rest
Transfer to a paper towel-lined plate to drain excess oil.

Tips for Perfect Fried Fish Every Time

• Keep Oil at 365°F: Too low and the fish absorbs oil. Too high and the coating burns.

• Do Not Crowd the Pan: Fry in batches to maintain oil temperature.

• Use a Neutral Frying Oil: Vegetable, canola, or peanut oil works well.

• Pat the Fish Dry First: Removing surface moisture helps batter stick better.

• Crush Cornflakes Evenly: Smaller pieces create better coverage.

• Work Quickly Between Batter and Crumbs: This keeps everything crisp and neat.

• Let the Fish Rest Briefly After Frying: A minute or two helps the crust set.

• Serve Immediately: Fried fish is best hot and fresh.

Variations You Can Try

• Spicier Version: Add cayenne pepper to the batter.

• Lemon Zest Boost: Add zest to the batter for brightness.

• Gluten-Free Option: Use gluten-free flour and crushed gluten-free cornflakes.

• Air Fryer Attempt: Spray lightly with oil and cook at high heat, though texture will differ.

• Different Fish: Try haddock, pollock, or tilapia.

• Herb Upgrade: Add chopped fresh parsley to the crumb mixture.

• Beer Swap: Use a light lager for mild flavor or a darker ale for deeper notes.

What to Serve With Crispy Fried Fish

• Classic Tartar Sauce: Creamy and tangy.

• Fresh Lemon Wedges: A squeeze brightens everything.

• French Fries: Go full fish-and-chips style.

• Coleslaw: Adds cool crunch contrast.

• Simple Green Salad: Lightens the plate.

• Cornbread: Especially good with Cajun seasoning.

• Pickles: Sharp and refreshing alongside fried food.

• Malt Vinegar: Traditional and delicious.

Storage and Reheating

• Refrigerate Leftovers: Store in an airtight container up to 2 days.

• Reheat in Oven or Air Fryer: This helps restore crispness. Avoid microwaving if possible.

• Do Not Freeze After Frying: Texture can suffer.

• Reheat at High Heat: Around 400°F for best results.

FAQs

Can I make the batter ahead of time?

It is best fresh, but you can mix it 30 minutes ahead and keep it chilled.

What kind of beer works best?

A light lager works beautifully. Avoid overly bitter beers.

How do I know when the fish is done?

It should be golden brown outside and flake easily with a fork inside.

Can I skip the cornflake coating?

Yes, but the extra crunch is highly recommended.

What oil is best for frying?

Neutral oils with high smoke points like vegetable or canola oil.

Why is my fish greasy?

The oil temperature was likely too low.

Can I bake instead of fry?

You can, but it will not be as crispy as deep frying.

The Final Bite

Crispy fried fish is one of those dishes that feels like a treat but is surprisingly doable at home.

The combination of airy beer batter and crunchy cornflake coating makes every bite satisfying. Once you master the oil temperature and timing, it becomes a recipe you can rely on whenever you are craving something golden and crisp.