Beer – Battered Atlantic Cod Sliders Recipe

Prepare fish

Cut the cod into 8 equal portions roughly 3–3.5 inches long so each fits a slider bun. Pat the pieces very dry with paper towels. Season both sides lightly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Dust fish

Place 1/4 cup all-purpose flour in a shallow dish. Lightly dredge each seasoned cod piece in the flour, shaking off excess—this helps the batter adhere.

Prepare slider buns

Split the 8 slider buns and toast cut sides in a skillet over medium heat with softened butter (about 2 tablespoons) until golden, about 1–2 minutes. Keep warm, cut-side up.

Mix dry ingredients

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon Old Bay seasoning until evenly combined.

Add wet ingredients

In a separate chilled bowl whisk one large egg. Add 1 cup cold beer and 1/4 cup cold sparkling water (if using) to the egg and whisk gently to combine. Pour the wet mixture into the dry ingredients and stir with a fork until just combined; small lumps are fine. Batter should be thick enough to coat but still runny. Keep the batter cold (place bowl in an ice bath) until ready to fry — this keeps it crisp.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy pot or deep skillet (oil should be 2–3 inches deep). Heat over medium-high until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping a small spoonful of batter—if it sizzles and rises immediately, oil is ready.

Batter and fry

Working in batches (do not overcrowd), hold a floured cod piece by one end, dip it into the cold beer batter to fully coat, allowing excess to drip off, then gently lower the piece into the hot oil. Fry 2–3 pieces at a time for even temperature control, for 3–4 minutes, turning once, until the batter is golden brown and an instant-read thermometer in the thickest part of the fish reads 145°F (63°C) or the fish flakes easily. Adjust heat to keep oil between 325–350°F (160–175°C).

Drain

Using a slotted spoon or spider, transfer fried cod to a wire rack set over a baking sheet or paper towels to drain. Keep pieces warm in a 200°F (95°C) oven if frying multiple batches.

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons dill pickle relish, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon hot sauce (optional), and 1 tablespoon chopped dill or parsley. Taste and adjust seasoning; add a pinch of salt if needed.

Assemble slaw (optional)

Toss 2 cups shredded cabbage or coleslaw mix with a tablespoon of the prepared sauce (reserve remaining sauce for spreading) to lightly dress. This keeps the slaw crisp and prevents buns from becoming soggy.

Assemble sliders

Spread about 1 teaspoon of the sauce on the bottom half of each toasted bun. Place a lightly dressed portion of shredded cabbage on each bottom bun, add a piece of beer-battered cod, and top with another small dollop of sauce or a smear on the top bun. Finish with a small squeeze of lemon from the wedges over the fish, then close with the top bun.

Serve

Serve immediately while fish is hot and batter is crispy. Provide additional lemon wedges and extra sauce on the side.