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Beer Battered Cod

Battered cod always reminds me of two things: (1) weekend family fish fry’s and (2) my years at St. Joesph. You see I went to a Catholic school growing up and like just about every other Catholic church without fail on EVERY Friday we had Mass in the morning and fish for lunch. Especially during the Lenten season. Needless to say fish is a very present part of my weekly indulgence. I guess some things remain the same. The only difference from then to now is that my palette has evolved and I enjoy more than just cod on Fridays. But I can say that whenever I am feeling a little nostalgic I just whip up a batch of these babies. And instantly I am transcended back to a time when I was little girl :-).


Canola oil for frying
1 cup McCormick® Beer Batter Seafood Batter Mix
1 tablespoon OLD BAY® Seasoning
2/3 cup beer or water
3 (8-ounce) cod fillets, each cut diagonally into 1-inch-wide strips


1. Preheat oven to 225 degrees F

2. Next Pour 1/4 cup of oil into large non-stick skillet over medium-high heat

3. Mix Batter Mix and Old Bay in medium bowl. Add beer or water; stir until smooth. Pat fish dry and dip fish into beer batter. Shake off excess.

4. Fry cod in batches, in a single layer, 3 to 5 minutes on each side or until golden brown, turning once to brown evenly. Transfer to a paper towel-lined baking sheet and keep warm in oven. Repeat fry process until all fish is cooked.

5. Serve Hot with tarter sauce, malt vinegar or your favorite condiment.

*CHEF’S TIP – This recipe can easily substitute the cod with pollock, halibut, tilapia or even  peeled and deveined shrimp.

Pan-Fried Tilapia


6-8 Tilapia fillets, rinsed and patted dry
1 egg
1/3 cup milk
1/2 cup Italian bread crumbs
1/4 cup Parmesan Cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Old Bay
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 cup olive oil
4 Tablespoons butter


1. Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, parmesan cheese, onion powder, garlic powder, Old Bay, black pepper, and sea salt.

2. Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a sheet pan.

3. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.

4. Heat olive oil and butter in a non-stick skillet over medium heat. Once the oil is hot lay fillets in the pan and cook for 2-3 minutes or until golden brown on the pan side. Flip fillets and cook for another 2-3 minutes. When done remove fillets from oil and drain on paper towels or paper bag.  Sprinkle fillets with fresh squeezed lemon juice. Serve immediately with your favorite side dish & Enjoy!

* Chef’s Tip – Want a little smoke flavor? Cook these fillets on the grill. Delish!