German Beer-Battered Cod Recipe (Backfisch)

Beer-battered cod topped with lemon sitting next to remoulade sauce, potatoes and cucumber salad on a white plate.

5 from 1 vote

German Beer-Battered Cod Recipe (Backfisch)

This dish is a love letter to my favorite German city of Hamburg and to all the fresh fish I never wanted to try growing up. I’m making up for lost time now. And don’t worry if you’ve never deep-fried at home before.

This recipe is fast, easy, and totally doable. Plus, it’s better than any fish & chips you’ve ever had.

Serve with lemon, the most delicious remoulade sauce, a fresh cucumber salad and boiled potatoes!

This crispy classic lives in my international bestseller 'German Home Kitchen' - get your copy here!

Prep Time20

Cook Time20

Total Time40

Course: Dinner, German Dinner, Main Course

Cuisine: German

Keyword: backfisch recipe, Beer-battered cod recipe, Beer-battered fish recipe, Easy German fish recipe, German cod recipe, German fish recipe, German fried fish recipe, German recipes with beer

Servings: servings

Calories: 5191kcal

Author: Author: Sophie Sadler

Equipment

Ingredients

Remoulade Sauce

2 egg yolks ultra fresh, US size large
300 milliliters avocado oil
1 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
100 grams Gewürzgurken pickles finely diced
2 eggs hard-boiled and finely diced, size US large
1 tablespoon fresh parsley stems removed and chopped
50 grams chives finely chopped

Backfisch

120 grams all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 pinch cayenne pepper
125 milliliters Pilsner beer
2 large eggs whites and yolks separated
40 grams unsalted butter melted
1 kilogram wild-caught cod cut into bite-size pieces
2 liters avocado oil for frying (see note about frying oil and temperature)

For Serving

fresh lemon slices or wedges
french fries try tossing them in my Pommesgewürz
cucumber salad it's so simple and so good!

Metric - US Customary

Instructions

Remoulade Sauce Instructions

In a food processor fitted with the knife blade, process the egg yolks until creamy, about 30 seconds. Remove the feed tube cover and, with the processor on, slowly add the avocado oil, first a few drops at a time, then in a thin, even stream, until all the oil is added, and a thick mayonnaise is formed.
300 milliliters avocado oil, 2 large eggs
Using a rubber spatula, transfer the mayonnaise to a medium bowl. Add the mustard, lemon juice, pickles, boiled eggs, parsley, and chives; stir to combine and season with salt and pepper to taste.
1 teaspoon Dijon mustard, 2 teaspoons fresh lemon juice, 100 grams Gewürzgurken pickles, 2 eggs, 1 tablespoon fresh parsley, 50 grams chives

Fried Cod Instructions

For the beer batter, in a large bowl, add the flour, salt, black pepper, cayenne pepper, beer, and egg yolks, and melted butter; stir to combine and set aside for 15 minutes.
2 egg yolks, 120 grams all-purpose flour, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 pinch cayenne pepper, 40 grams unsalted butter, 125 milliliters Pilsner beer
In a large bowl and using a wire whisk, beat the egg whites until stiff peaks form; fold them into the batter.
Preheat the oven to 150℉ (65℃). Line a large plate with paper towels and get a baking sheet handy.
In a medium pot, heat about 2 inches of oil over medium heat until a frying thermometer reads 355°F (180°C).
2 liters avocado oil
Working in batches, using two spoons to lift one piece at a time, dip the cod in the batter and carefully drop it into the oil. Make sure not to overcrowd the pan. Fry, turning the pieces occasionally, until all sides are golden, about 5 minutes. Using a skimmer, transfer the fried fish to the prepared plate. Keep it warm in the oven until ready to eat (see note below about keeping it warm).
1 kilogram wild-caught cod
Serve your Backfisch with fresh lemon wedges and Salzkartoffeln (waxy potatoes that are peeled and cooked in salted water), or some fries tossed in Pommesgewürz. A refreshing cucumber salad gives the perfect finishing touch (use the herb vinaigrette from the Gemischter Salat).
fresh lemon

Notes

Frying oil:

I do not own a fryer, so I go the alternative route and use a frying/candy thermometer clipped to the side of a large pot. Keeping the oil at the correct temperature ensures crisp results. There is nothing worse than soggy fried food.

After frying, allow your oil to cool and then strain it through a fine mesh sieve and refill the bottle it was in to save it for another frying adventure. I usually use my oil 3 times, although I would not recommend frying Berliner donuts with the same oil you fried your fish in.

Keeping your fish warm:

Since you’re cooking the fish in batches, you can either have your people pile up in the kitchen for a fish fry party and eat the Backfisch as it comes out the fryer or keep your fish warm in the oven (this way, everyone can eat together at the table at the same time).

Nutrition