Fish Fry Night at Home: Beer-Battered Cod, Fries, Hush Puppies & Creamy Slaw

Posted by:

Christopher

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This is a proper at-home fish fry — the kind where timing matters and everything hits the plate hot, crisp, and exactly how it should. Nothing fancy, just good technique, steady oil temp, and the right order of operations.

This is how we do it when we want that classic fish fry feel without leaving the house.

Menu Overview

  • Beer-Battered Cod Fillets
  • Double-Fried Russet Potato Fries (Chips)
  • Hush Puppies
  • Homemade Tartar Sauce (Wickles + Capers)
  • Creamy Vinegar Coleslaw

Ingredients

Beer Batter (Doubled Batch)

  • 3 cups all-purpose flour
  • 3 tsp kosher salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp baking powder
  • ~24 oz ice-cold Labatt Blue Light

Fries

  • 5 lb russet potatoes
  • Cold water soak (at least 30 minutes)
  • Kosher salt

Tartar Sauce (Wickles + Capers)

Use your usual tartar base, then level it up with these add-ins:

  • Chopped Wickles pickles
  • Pickle juice
  • Capers, chopped
  • Minced shallot (optional, but recommended)
  • Lemon juice
  • Dill weed (optional)
  • Onion powder + garlic powder

Creamy Vinegar Coleslaw

  • Coleslaw mix (or shredded cabbage + carrot)
  • Mayo
  • White vinegar
  • Sugar
  • Salt & black pepper
  • Sour cream (optional, for extra creaminess)

Hush Puppies

  • Hush puppy mix (prepared per package directions)
  • Note: season the batter next time if you want more flavor (salt, pepper, onion/garlic powder, pinch of cayenne)

Instructions

1) Prep Ahead

  1. Soak the fries: Cut russets, then soak in cold water at least 30 minutes. Drain and dry well.
  2. Make the sauces: Tartar sauce and slaw can be made ahead and held in the fridge.
  3. Heat the oven: Preheat to 200°F to hold fish (uncovered) while the rest finishes.

2) Make the Beer Batter

  1. Whisk flour, salt, pepper, garlic powder, onion powder, and baking powder.
  2. Slowly whisk in ice-cold beer until smooth. Batter should coat the back of a spoon without being thick like paste.
  3. Let it sit while oil heats (it tightens up slightly).

3) Double-Fry the Fries

  1. First fry: Fry in batches at a lower temp (about 300–325°F) until pale and tender. Pull to a rack.
  2. Rest: Let fries cool while you fry fish.
  3. Final fry: Finish at 365°F until deep golden and crisp. Salt immediately.

4) Fry the Fish

  1. Bring oil to 350–365°F.
  2. Pat cod dry, then dip into beer batter and let excess drip off.
  3. Fry until deeply golden and crisp, maintaining oil temp between batches.
  4. Hold: Transfer fish to a rack and hold in a 200°F oven uncovered so it stays crisp (don’t cover with foil).

5) Fry the Hush Puppies

  1. Drop hush puppies after the fish and before the final fry on the fries.
  2. Fry until golden and cooked through. Drain on a rack or paper towels.

The Fry Order (Do It This Way)

This is what keeps everything hot and crisp:

  1. First fry the fries
  2. Fry the fish (hold uncovered at 200°F)
  3. Fry hush puppies
  4. Final fry the fries

Nutrition

Estimated per plate (fish + fries + hush puppies + slaw + tartar):

  • Calories: ~1,230

Macro estimates vary based on portion size, oil absorption, and sauce amount.

Notes

  • Cold beer matters: it helps keep the batter light and crisp.
  • Dry fries well: water is the enemy of crispness (and causes oil splatter).
  • Hold fish uncovered: covering traps steam and softens the crust.

Posted by

Christopher

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