These rosemary cornmeal beer battered fish sticks are served with a tangy yogurt remoulade.
Considering I spent 10 minutes searching for solutions on the internet of “how to get the smell of fried food out of your house” and then began boiling water and vinegar on my stove (it sort of worked), I feel like this beer battered fish recipe should come with a fried food disclaimer:
“Warning: your house is going to smell like a fast food joint. Don’t worry, it’s worth it.”
I’ve had fish ‘n chips exactly 1 time in my entire life.
It was in Dublin at Leo Burdock’s a few years ago and I remember being way too excited and peppy about fried cod after a red eye flight and about 1 hour of sleep.
Here’s how the whole thing went down:
Minute 1: Holy eff, this is A HUGE portion.
Minute 2: Rip open the greasy paper and dig in.
Minute 3: Omg, this is the best thing I’ve ever eaten.
Minute 5: Ok, maybe I should slow down.
Minute 7: Stomach pain setting in, but still shoving it down my throat since we flew 6 hours across an ocean for this shit.
Minute 10: I might vomit.
Minute 20: I’ve never felt like such crap in my life, but hey, let’s get ice cream at that cute little place across the street.
And that’s pretty much why I’ve avoided fried fish since.
However, when a cloudy, miserable summer day, 1.5 pounds of cod and a large selection of summer beer collide in your fridge, it seemed like a good time to give it a shot at home.
And guess what?
When you eat a normal portion, leave out the chips and don’t get ice cream afterwards, fried fish is pretty damn good.
Air fryer fish sticks are a great alternative if you want the vibe of fried fish in a little healthier way!
And my air fryer cod recipe is worth checking out for a healthier approach to cod in a simple 20 minute dish.
Want an even simpler cod recipe? Try this stove-top blackened cod – ready in under 10 minutes!
Rosemary Cornmeal Beer Battered Fish
Ingredients
For the Fish
- 3/4 cup + 1/2 cup all purpose flour, one measurement for batter, one for dredging
- 1/2 cup + 1/2 cup yellow cornmeal, one measurement for batter, one for dredging
- 1 tablespoon + 1 tablespoon chopped rosemary, one measurement for batter, one for dredging
- 1 teaspoon baking powder
- 10 ounces light beer
- 1 1/4 pounds cod, cut into 4 inch pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- salt and pepper
- oil for frying
For the Remoulade
- 1/3 cup plain yogurt
- 2 tablespoons mayonnaise
- 1/2 tablespoon dijon mustard
- 1 dill pickle, finely chopped
- 1 green onion, chopped
- 1 small clove garlic, minced
- 1 tablespoon chopped parsley
- juice of 1/2 a lemon
- 1/4 teaspoon red pepper flakes
- salt and pepper
Instructions
For the Fish
- Prepare the batter first by combining 3/4 cup all purpose flour, 1/2 cup yellow cornmeal, 1 tablespoon rosemary, baking powder and beer in a bowl and whisking together until smooth. Set aside and let rest.
- Meanwhile, rinse and pat dry the cod pieces. Season with salt, pepper, garlic powder and cayenne on both sides.
- Combine the remaining all purpose flour, cornmeal and rosemary in a shallow plate.
- Pour enough oil into a large pot or dutch oven until it comes up the sides by about 2 inches and heat up over medium heat.
- Once the oil is hot, dredge the fish pieces in the flour mixture then dip in the batter letting the excess drop off before placing into the hot oil.
- Fry for about 2 minutes per side until golden brown.
- Drain on a paper towel lined plate then transfer to a wire rack. Repeat with remaining fish pieces making sure not to crowd the pot and bring down the temperature of the oil. About 2-3 pieces at a time is best.
For the Remoulade
- Combine all ingredients in a small bowl and stir together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I crave fish and chips style fried fish and haven’t had it in forever. After ordering years ago in a restaurant to be presented with a flat fillet of bread crumb coated fish, instead of what I was dreaming of a thick cut of crisp battered coated heaven, oh the disappointment! Your rosemary cornmeal version looks exactly like what I’ve been craving, and then some. Husband despises the smell of fish cooked in house, but be damned I think this will be worth his complaints!
What a let down that must’ve been! I’m with your husband…the smell is pretty gross when you combine fish + frying but it’s worth it this time. Open the windows and light a candle :)
Going to make this tonight for dinner with fresh black drum I caught. Can’t wait! Thanks for posting…
i can imagine how GOOD these must have tasted! i am definitely craving one now.. love the idea of rosemary in the batter – something i will be trying. thanks for the inspiration!