Dilly Beer Battered Cod

Crisp and light beer batter flecked with dill makes a mouthwatering coating for your favourite white fish fillet.

  • Makes: 4 servings
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All You Need

  • 1/2 pouch (284 g) Club House Golden Dipt® Beer Batter Mix
  • 1 tbsp (15 mL) Club House Dill Weed
  • 33/50 cup (165 mL) beer or water
  • 1 1/2 lbs (750 g) fresh or thawed cod fillets, cut into serving-size pieces


  1. Preheat vegetable oil in deep fryer to 375°F (190°C) or preheat 1/2 inch (1 cm) vegetable oil in a skillet over medium-high heat.

  2. Combine one half pouch of Club House Golden Dipt® Beer Batter Mix and Club House Dill Weed in shallow bowl. Add beer or water and whisk together until smooth.

  3. Rinse fillets; pat dry with paper towels. Dip fish pieces in batter. Tap gently on side of bowl to remove excess batter.

  4. Deep fry or pan fry, several pieces at a time, for 4-5 minutes, turning as needed until golden brown.

  5. Remove and drain on paper towels. Fish is done when it flakes easily with a fork. Serve with Club House Golden Dipt Tartar Sauce.


Need a little inspiration? We’re ready with a few suggestions.