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Beer-Batter Panko Encrusted Cod

The typical beer-battered fried fish is wonderful, but Panko can give you more crunch than typical breadcrumbs.

Beer-Batter Panko Encrusted Cod


  • 1/4 cup of brown or dark ale
  • 3 egg whites
  • 1 lb of cod, sea bass, salmon, or whatever fish you choose
  • 1 cup of panko crumbs
  • 1 tbsp of granulated garlic
  • 1 tbsp of dill
  • 1 tbsp of lemon pepper
  • 1/4 cup of canola oil
  • Salt to taste


  1. In a bowl, combine the ale with the egg whites. Stir fully.
  2. Slice the fish into strips, nuggets or leave whole if you desire it.
  3. Place the fish into the ale/egg white mixture and allow it to soak for a few minutes.
  4. In another bowl, combine the panko crumbs with the garlic, dill, lemon pepper, and salt if you desire.
  5. Pour the dry mixture into a shallow bowl or deep plate. Something you can place the fish in and coat it.
  6. Place the coated fish into the dry mixture and cover with the crumbs and seasonings. Press the crumbs a bit into the flesh so they will stay.
  7. In a saute pan, heat up the canola oil on high. Have a spatter guard ready as well as a plate with paper towel on it.
  8. When the oil is hot, carefully and gently place the fish into the oil.
  9. Cook the fish for 2-4 minutes per side.
  10. When finished, place the fish onto the paper towel and allow the excess oil to come off.

Quick Notes

The reason you heat the oil up on high is you want to quickly cook the fish and the breading without having the breading soak up too much of the oil. If the temperature is lower the breading will soak up the oil and thus you end up with greasy/soggy fish.


As I said before, if panko isn’t for you then coat the fish first with flour, then place in the ale/egg white mixture, then into regular breadcrumbs before cooking.

Feel free to season the breading any way you choose.

Tags: English, fish and chips, Irish, pub grub

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