Beer Battered Pacific Cod

Beer Battered Pacific Cod
  • lunch
  • 14-16 servings




Beer Battered Pacific Cod

  • lunch
  • 14-16 servings




6 lbs cod filets, cut into 4-6 oz filets

2-3 cups canola oil (more as needed)

3 cups flour

1/2 oz salt

6 tbsp Smoked Paprika

6 tbsp black pepper

3 eggs

36 oz Kilt Lifter (from Pike Place Brewing)


Oven Roasted Fries Ingredients

6 lb Russet Potatoes, cut into thick wedges

3 tbsp canola oil

3 tbsp salt

1 tbsp black pepper

1 tbsp smoked paprika

1 Sprig fresh thyme, picked and chopped


Northwest Fiesta Aioli Ingredients

2 cups Mayonnaise

1 tbsp Champagne Vinegar

Juice and Zest of 1 lime

¼ cup finely chopped parsley

0.5 oz MarketSpice “Carne Asada” seasoning blend

Salt and pepper to taste



  1. Pat the Cod filets dry and season with salt.
  2. Bring a pan to medium high heat with 1 cup of canola oil (oil temp should be 350-375)
  3. Combine flour with spices and beat in the eggs with a whisk.
  4. Slowly add beer while whisking to combine into a thin batter.
  5. Coat the filets in a thin layer of batter and pan fry in oil for 4 minutes per side until golden brown.
  6. Pat dry with a paper towel and serve warm.


Oven Roasted Fries Directions

  1. Preheat oven to 400 F
  2. Arrange wedges on a sheet tray so they are not touching.
  3. Drizzle with oil and salt generously
  4. Roast for 25-25 minutes until wedges brown and get crispy.


Northwest Fiesta Aioli Directions

Whisk all ingredients together and balance with salt and black pepper as necessary.