Whip up a regular beer batter, and add a final spicy dry dredge to create a truly crispy dish.

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
Yield:
4 Servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.

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  • In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.

  • In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.

Editor's Note

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

Nutrition Facts

634 calories; protein 28.5g 57% DV; carbohydrates 69.3g 22% DV; fat 24.4g 38% DV; cholesterol 95.3mg 32% DV; sodium 832.7mg 33% DV. Full Nutrition
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Reviews (112)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/27/2006
For those that had a problem with the batter falling off be sure to pat the fish dry with paper towel first and your oil is hot enough. If you are using a basket with your fryer do not place fish in the bottom of the basket, leave the basket on the bottom and just drop the fish into the hot oil. Doing this will keep the batter from coming off. Read More
(317)

Most helpful critical review

Rating: 3 stars
12/01/2006
This was okay. I didn't have cod so I used basa. I thought it was a little bland. I didn't have any problems with the cornflakes staying on fish. If I make this again I will make a thicker batter and and more cajun seasoning. Also there is enough batter to make more fish. Read More
(17)
147 Ratings
  • 5 star values: 96
  • 4 star values: 33
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
11/27/2006
For those that had a problem with the batter falling off be sure to pat the fish dry with paper towel first and your oil is hot enough. If you are using a basket with your fryer do not place fish in the bottom of the basket, leave the basket on the bottom and just drop the fish into the hot oil. Doing this will keep the batter from coming off. Read More
(317)
Rating: 5 stars
06/16/2006
Great tasting recipe. After reading other reviews about the batter/crumbs not sticking, I decided to leave the mixture on the fish for 1/2 an hour before frying. It's a trick I use for frying chicken. It worked great for the fish too. I also added more salt to the batter. Read More
(212)
Rating: 4 stars
03/27/2004
Very good recipe, and very easy. The batter - fish - corn crumbs proportion should be changed, though. I used the same amount of batter for 2 lbs of fish, and still have some left (had to throw away). Next time I'll plan to cook at least 3 lbs of fish with this batter. The corn crumbs have to be used not all at once, but in small portions: take as many pieces of fish as you can cook at once in a deep-frier/skillet, dip in batter and then portion of corn crumbs, and cook; throw away the crumbs as they will be soggy and will no longer stick; replace with another portion of crumbs for the next fish portion, and so on. You will probably need more corn flakes then in the original recipe, but the crumbs guarantee to stick. Also don't be shy to increase seasoning to taste - for example, more pepper, more garlic and perhaps some cayenne pepper. Read More
(136)
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Rating: 5 stars
05/01/2008
This was terrific! I was desperately looking for a batter to deep fry shrimp and used this one. After pulling the shrimp from my Deep Fryer and letting them cool for about 10 minutes - absolutely fantasic! Thanks Eldon! I am going to post this to the shrimp category and give you credit! Read More
(47)
Rating: 5 stars
07/02/2007
super fast and tasty! i substituted bread crumbs for the cornflakes and it still tasted excellent! Read More
(42)
Rating: 5 stars
06/30/2003
Our family has been trying to get away from fired and fatty foods but this recipe sounded too good to pass up. Guess what? It was mahhhhh-velous! I enjoy a good beer batter on almost anything but the addition of cajun spices here made for a little "kick" that was delish! Read More
(31)
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Rating: 5 stars
09/08/2007
Fantastic fried fish! The best better I've made. In a hugely surprising turn of events, this recipes works with haddock. I would have given it six stars, but the recipe doesn't come with tartar sauce. Imagine my dismay when I went to make some, and discovered that I had no sweet relish. Read More
(25)
Rating: 4 stars
07/23/2003
After a day of fishing, we decided to use this recipe to cook up our new filets. VERY GOOD RECIPE! I did half the batch using the cornflakes and half the batch using instant potato flakes. The family was tied between which batch was better; cornflakes or potato flakes but the consensus agrees that this recipe is one to make again! Thanks Eldon! Read More
(24)
Rating: 3 stars
12/01/2006
This was okay. I didn't have cod so I used basa. I thought it was a little bland. I didn't have any problems with the cornflakes staying on fish. If I make this again I will make a thicker batter and and more cajun seasoning. Also there is enough batter to make more fish. Read More
(17)
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