Hamburg’s fish fry culture is next level, and if you're curious about it, then this authentic German recipe is for you. This Backfisch is a light and fluffy beer-battered fish (I love using cod!) that’s super crispy on the outside and flaky on the inside.
My beer-battered cod recipe is inspired by the food trucks and Imbissbuden of Hamburg, where you can’t walk five steps without the smell of fried fish in the air. I am using a classic German beer batter for cod, made with Pilsner beer and whipped egg whites to keep it extra airy. Plus, I’ve got you covered with an amazing remoulade recipe too! My simple remoulade (a German staple) is pickle-forward, creamy, and citrusy-bright and just the perfect pairing. Serve with some boiled potatoes and a simple cucumber salad to round out the meal.
This dish is a love letter to my favorite German city of Hamburg and to all the fresh fish I never wanted to try growing up. I’m making up for lost time now. And don’t worry if you’ve never deep-fried at home before. This recipe is fast, easy, and totally doable. Plus, it’s better than any fish & chips you’ve ever had.
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Why this German Beer-Battered Cod Recipe is different
There are plenty of beer-battered fish recipes out there, but here’s why this authentic German recipe stands out:
- Fluffy batter: Using whipped egg whites in the batter makes this recipe different and makes the fish extra light and crispy.
- German beer: I use Pilsner, not any random beer. This gives the batter a crisp, malty flavor without the heaviness.
- Homemade remoulade: Once you ditch the store-bough tartar sauce to make homemade sauce, you'll never go back! My fried fish recipe includes a super delicious homemade remoulade sauce with hard-boiled eggs, German pickles (Gewürzgurken), and fresh herbs. Definitely don't skip it!
- Cultural journey: This recipe is inspired by Hamburg's street food scene, but made easy enough to recreate in your own kitchen.
Ingredients
Here’s what you’ll need to make this simple, authentic German beer-battered cod and remoulade sauce:
For the Backfisch:
- All-purpose flour forms the base of your fluffy beer batter.
- Salt. I like using this natural rock salt for all of my cooking and baking. (add link to salt)
- Ground black pepper. I prefer using it over white pepper that is also commonly used in Germany.
- Cayenne pepper (just a pinch) gives a subtle heat.
- German Pilsner beer makes the batter light, crispy, and full of malty flavor. For a non-alcoholic version, use a non-alcoholic lager.
- Eggs (separate the yolks and whites) to make the batter extra airy and light.
- Melted butter adds perfect richness and extra flavor.
- Fresh, wild-caught cod is the star of the show. Cut it even, bite-sized pieces for even, quick cooking.
- Avocado oil (or another neutral, high-heat oil) for deep-frying.
- Fresh lemon wedges for serving are a must! The acidic brightness cuts through the fried fish perfectly.
For the Remoulade Sauce:
- Egg yolks. Make sure they are super fresh! You will start your remoulade by making a homemade mayo, so you will be using raw yolks. Feel free to substitute the yolks and oil with store-bought mayo.
- Avocado oil (or another neutral oil) emulsifies and thickens the sauce.
- Dijon mustard adds just the right amount of tang and sharpness.
- Fresh lemon juice is always a great idea in a sauce that pairs with fried fish!
- Gewürzgurken (German pickles) bring that signature crunch and pickle-forward flavor.
- Hard-boiled eggs are finely diced and give the sauce extra texture and richness.
- Fresh parsley adds a layer of freshness that's so welcoming with fried foods!
- Chives add a subtle onion flavor that I love so much!
When to enjoy Backfisch & what to serve It with
Backfisch is the perfect dish for so many occasions. Whether you’re enjoying a classic Friday fish fry like my Opa Elmar used to love, hosting a casual dinner party with warm German pretzels and a cold Pilsner. Or maybe you're simply craving that beach vacation feeling. It will transport you straight to Hamburg by the Nordsee.
And if you’re looking for more authentic German flavors to pair with your crispy beer-battered cod, try Oma Sieghilde’s creamy potato salad, pan-fried Bratkartoffeln, or make a batch of freshly baked German pretzels.
Ready to fry? Scroll down for the full recipe card and get your Pilsner chilled. And don’t worry if you’ve never deep-fried at home before. It’s way easier than you think. All you need is a frying/candy thermometer if you don’t have a deep fryer. Just keep an eye on the temperature, and you’ll get perfectly crispy fish every time.
By the way, my Franzbrötchen, the Hamburg-iconic pastries that are a mix of croissant and cinnamon roll, should totally be on your radar too. I even have an online baking course, where I teach how to make them!
If you’re a fan of authentic German food and love simple, easy-to-follow recipes like this one, make sure to subscribe to my free newsletter. You’ll get new German recipes, kitchen tips, and family stories delivered straight to your inbox.
German Beer-Battered Cod Recipe (Backfisch)
Equipment
- 1 Skimmer
Ingredients
Remoulade Sauce
- 2 egg yolks ultra fresh, US size large
- 300 milliliters avocado oil
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 100 grams Gewürzgurken pickles finely diced
- 2 eggs hard-boiled and finely diced, size US large
- 1 tablespoon fresh parsley stems removed and chopped
- 50 grams chives finely chopped
Backfisch
- 120 grams all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 pinch cayenne pepper
- 125 milliliters Pilsner beer
- 2 large eggs whites and yolks separated
- 40 grams unsalted butter melted
- 1 kilogram wild-caught cod cut into bite-size pieces
- 2 liters avocado oil for frying (see note about frying oil and temperature)
For Serving
- fresh lemon slices or wedges
- french fries try tossing them in my Pommesgewürz
- cucumber salad it's so simple and so good!
Instructions
Remoulade Sauce Instructions
- In a food processor fitted with the knife blade, process the egg yolks until creamy, about 30 seconds. Remove the feed tube cover and, with the processor on, slowly add the avocado oil, first a few drops at a time, then in a thin, even stream, until all the oil is added, and a thick mayonnaise is formed.300 milliliters avocado oil, 2 large eggs
- Using a rubber spatula, transfer the mayonnaise to a medium bowl. Add the mustard, lemon juice, pickles, boiled eggs, parsley, and chives; stir to combine and season with salt and pepper to taste.1 teaspoon Dijon mustard, 2 teaspoons fresh lemon juice, 100 grams Gewürzgurken pickles, 2 eggs, 1 tablespoon fresh parsley, 50 grams chives
Fried Cod Instructions
- For the beer batter, in a large bowl, add the flour, salt, black pepper, cayenne pepper, beer, and egg yolks, and melted butter; stir to combine and set aside for 15 minutes.2 egg yolks, 120 grams all-purpose flour, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 pinch cayenne pepper, 40 grams unsalted butter, 125 milliliters Pilsner beer
- In a large bowl and using a wire whisk, beat the egg whites until stiff peaks form; fold them into the batter.
- Preheat the oven to 150℉ (65℃). Line a large plate with paper towels and get a baking sheet handy.
- In a medium pot, heat about 2 inches of oil over medium heat until a frying thermometer reads 355°F (180°C).2 liters avocado oil
- Working in batches, using two spoons to lift one piece at a time, dip the cod in the batter and carefully drop it into the oil. Make sure not to overcrowd the pan. Fry, turning the pieces occasionally, until all sides are golden, about 5 minutes. Using a skimmer, transfer the fried fish to the prepared plate. Keep it warm in the oven until ready to eat (see note below about keeping it warm).1 kilogram wild-caught cod
- Serve your Backfisch with fresh lemon wedges and Salzkartoffeln (waxy potatoes that are peeled and cooked in salted water), or some fries tossed in Pommesgewürz. A refreshing cucumber salad gives the perfect finishing touch (use the herb vinaigrette from the Gemischter Salat).fresh lemon
Lori
The town where I lived on the Rhine had a Backfischfest every year...SO fun and now you know I'll have to cook some up. Vielen Dank for the reminder.
Sophie Sadler
Lori, I hope that you love my Beer-Battered Cod recipe. Thank you for the comment!