Rating: 4.1 stars
20 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2

Light and fluffy beer-batter cod fillets get a kick from sriracha sauce. Serve with Idahoan Signature™ Russets Mashed Potatoes.

Recipe Summary test

5 mins
10 mins
15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Keep warm.

  • Combine flour, cornstarch, baking powder, baking soda, and sriracha hot sauce in a large bowl. Stir until combined. Add beer and continue to stir until batter is smooth. Place pieces of fish to the bowl and coat all sides evenly coated with the batter.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook fish fillets in batches until golden brown, 2 to 3 minutes. Drain cooked fillets on a wire rack. Season with salt.

  • Serve with a side of Idahoan Signature™ Russets Mashed Potatoes.

Cook's Notes:

Cod can be replaced with tilapia, catfish, or other white fish of your choice.

Club soda can be substituted for the beer.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

618 calories; protein 27.2g; carbohydrates 64.8g; fat 26.4g; cholesterol 59.1mg; sodium 2271.8mg. Full Nutrition