Beer-Battered Cod with Spiced Belgian Ale Tartar Sauce

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Crispy cod fillets coated in a light Belgian ale batter, served with a tangy tartar sauce enhanced with smoked paprika and fresh dill. This Belgian-inspired seafood recipe, ready in about 30 minutes, layers all-purpose flour, Belgian ale beer, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 520 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb cod fillets, skinless and cut into 4 pieces
• 1 cup all-purpose flour
• 1 cup Belgian ale beer
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 4 cups vegetable oil for frying
• 1/2 cup mayonnaise
• 2 tbsp dill pickle, finely chopped
• 1 tbsp capers, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika

The instant-read thermometer we’d check this fish with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Slowly pour in 1 cup Belgian ale beer while whisking until a smooth batter forms; let rest for 10 minutes.
2. Step 2: Heat 4 cups vegetable oil in a deep heavy skillet or fryer to 350°F.
3. Step 3: Pat dry 1 lb cod fillet pieces with paper towels. Dredge each piece lightly in flour, shaking off excess, then dip into the beer batter to coat fully.
4. Step 4: Carefully lower battered cod pieces into the hot oil, frying 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 145°F. Remove and drain on paper towels.
5. Step 5: In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp fresh chopped dill, 1 tbsp lemon juice, and 1/2 tsp smoked paprika. Mix well to create the tartar sauce.
6. Step 6: Serve the crispy beer-battered cod hot with spiced Belgian ale tartar sauce and lemon wedges.