Cod:
![](https://whiterocklakeweekly.com/wp-content/uploads/2024/06/RECIPE-Beer-batter-cod-cmyk-scaled-225x300.jpg)
Oil, for frying
1 1/2 cups flour
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 egg
1 1/4 cups lager beer
2 pounds cod fillet, cut into 3-inch pieces
Tartar Sauce:
1/2 cup mayonnaise
2 tablespoons finely chopped dill pickle
1 tablespoon finely chopped dill
1 shallot, minced
Juice of 1/2 lemon
Salt, to taste
In a large pot or Dutch oven, heat 3 inches of oil to 350F. Meanwhile, make batter: whisk together flour, paprika, garlic powder, salt and pepper. Whisk in egg and beer until smooth. Dip fish pieces into batter and fry a few at a time until golden brown and cooked through, about 3 minutes. While fish is frying make tartar sauce by stirring together ingredients. Season to taste. Serve fried fish with tartar sauce on the side.