Crispy, golden, and full of flavor, this Beer-Battered Lingcod is a great way to make the most of a fresh catch!. The batter is light yet crisp, and the fish stays flaky and tender inside. This is one of my favorite ways to make lingcod, and the batter works for any whitefish filets!

Beer Battered Lingcod

Lingcod is a cold-water fish native to the North Pacific, often found off the coasts of Alaska, British Columbia, and the Pacific Northwest. Despite the name, it’s not a true cod, but it has a firm, mild flesh that cooks beautifully in a hot fry. You can buy lingcod fresh or frozen from quality seafood markets, especially those that source from the Pacific coast. If lingcod isn’t available, halibut, rockfish, or haddock make great substitutes. Just look for a firm white fish that can hold up to frying without falling apart.

This recipe involves two layers: a seasoned flour dusting and a beer-based batter. The dusting helps the batter stick while adding a touch of seasoning. Using amber beer gives the batter richness and color, but whatever beer you have on hand will work.

You don’t even need a deep fryer for this recipe. A sturdy pan and a reliable thermometer will work just fine. The key is in the timing and temperature. This is the kind of meal people ask you to make again and again.

Why You’ll Love This Dish

• Crunchy, golden crust – The beer batter fries up crisp without being greasy.
• Flaky, tender fish – Lingcod stays moist and firm, perfect for deep frying.
• Straightforward process – No fancy equipment, just basic tools and good technique.
• Great for gatherings – Make it for family dinners, fish fry nights, or weekend feasts.
• Customizable – Swap out fish types or use different beers to tweak the flavor.

Macadamia Crusted Lingcod

Beer-Battered Lingcod Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Ingredients

Fish & Oil

• Lingcod filets – A firm, white fish that holds up well during frying and has a clean, mild flavor.
• Neutral oil – Canola, vegetable, or peanut oil all work well for deep frying due to their high smoke points.

Dusting Mix

• All-purpose flour – Provides a dry surface for the batter to cling to.
• Salt – Brings out the natural flavor of the fish.
• Paprika – Adds subtle heat and color.

Batter

• All-purpose flour – The base of the batter; helps achieve a crispy texture.
• Amber beer – Adds depth and carbonation; Fat Tire or Alaskan Amber are ideal choices.
• Salt – Boosts flavor throughout the batter.
• White pepper – Adds a sharp, earthy note.
• Cayenne pepper – Brings a gentle kick of heat.
• Paprika – Enhances the batter’s color and flavor.
• Black pepper – Adds a bold edge to the seasoning.
• Baking powder – Helps the batter puff slightly and crisp during frying.

Traeger Miso Marinated Lingcod

How To Make Fried Lingcod For Fish & Chips

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Prep the fish: Slice the lingcod into pieces slightly larger than a deck of cards. Pat dry to help the coating stick.
2. Heat the oil: Pour oil into a heavy-bottomed pot and heat to 350°F. Use a thermometer to maintain a steady temperature.
3. Mix coatings: In one bowl, stir together the dusting mix. In another, combine the batter ingredients, adding the beer last. Stir until smooth.
4. Coat the fish: Dredge each piece in the dusting flour, shake off excess, dip in the batter, then let the extra drip off.
5. Fry and finish: Lower into hot oil and fry for 4–6 minutes, until golden and cooked through. Rest on paper towels, then a wire rack. Repeat with remaining fish.

Pistachio Crusted Lingcod

FAQs

Can I make this in advance?

Beer battered fish is best fresh. If you need to prep ahead, cut and dry the fish, and mix the dry batter ingredients separately. Combine with beer just before frying.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven for about 10 minutes to revive the crisp texture. You can also use an air fryer. Avoid microwaving, it softens the crust.

What are good substitutes for lingcod?

Halibut, haddock, rockfish, or Pacific cod are all great options. Choose a white, firm fish that can handle frying without flaking apart.

Can I use a different beer?

Yes, you can experiment with lighter lagers for a milder batter or IPAs for a more pronounced flavor. Avoid anything too dark or sweet.

Grilled Lemon Pepper Lingcod

Serve This With…

• Homemade Tartar Sauce or malt vinegar
• Lemon wedges
• Coleslaw
• Fries or Roasted Potato Wedges
• Pickles or Pickled Vegetables

This beer battered lingcod recipe is satisfying, crisp, and full of flavor. With a bit of prep and a few pantry staples, you can turn fresh fish into a golden, pub-style meal that’s perfect for sharing. Whether you’re using your own catch or buying from a trusted source, it’s the perfect way to use this incredible fish.