Beer Batter Cod

George Hirsch February 26, 2026

Waterside fish fry as seen on George Hirsch Lifestyle — Waterside fish fry as seen on *George Hirsch Lifestyle* WATCH on PBS PASSPORT

The carbonation in the beer makes the batter exceptionally airy and produces a crispy coating. Malt vinegar is a British favorite on fish and chips.

With its mild flavor, low-fat content, and dense, flaky white flesh, it's no wonder cod is one of the most common fish used for fish & chips, along with haddock and plaice.

George's Beer Batter Cod

makes 4 - 6 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/4 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

Freshly ground black pepper to taste

2 eggs

1 teaspoon hot sauce

1 cup beer, a strong, full-flavored Stout or India Pale Ale

vegetable oil for frying

2 pounds cod fillet, cut into serving pieces

Malt vinegar for serving. FOLLOW THE RECIPE INSTRUCTIONS BELOW

Combine 1 cup of the flour, sugar, baking powder, and black pepper in a medium bowl. Stir in the eggs and hot sauce. Slowly pour in the beer, constantly stirring, until the foam subsides and the batter is smooth. Let the batter rest for 15 to 20 minutes.

Heat 2 to 3 inches of oil to 370 degrees F. in a deep saucepan or deep-fat fryer.

Dredge the cod in the remaining 1/4 cup of flour, shaking off any excess, and dip it into the batter.

Carefully slip the pieces into the hot fat and cook until brown on both sides, turning the fish once with a wire skimmer. Remove the fish with a skimmer and drain on a wire cooling rack to keep it crispy. Serve with French fries, malt vinegar, and a good Classic or Garlic Aïoli.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

The Queen of Ireland

George Hirsch March 6, 2022

Postscript note from George: I am honored to have met and interviewed so many who have made a mark in their field; this case Mrytle Allen. Mrytle passed June 13th, 2018, at the age of 94, leaving her legend of farm-to-table roots well ahead of today’s national and global movement. Their family farm, restaurant, and Ballymaloe House is a testament to her legacy. I am a better chef and person for meeting her and sharing her story with you. I hope you enjoy the classic interview and TV segment from George Hirsch Living it UP!

Original Post 3/2005. If Ireland were to have a Queen, then without question, she would be Myrtle Allen. I had the honor to visit Myrtle while filming in Ireland. What did I learn from this amazing lady? That necessity is the mother of invention and that we become what we are destined to be by applying ourselves in pursuit of excellence.

Myrtle sums up how it all began, "I suppose it all started in 1932 when Ivan, aged 17, came to help Wilson Strangman to run his farm at Shanagarry. Times were hard but he and Ivan diversified their production brilliantly into alternative crops. These were and still are the basis of our cuisine. In 1943, in wartime, large quantities of tomatoes, mushrooms, cucumbers and apples were being exported from the farm to England and Wales. The surplus came into my kitchen along with cream, butter and eggs and slowly I learned how to cook with them, guided by my gourmet husband. In 1964 I felt confident enough to open our dining room as a restaurant for dinner on five nights a week. I knew our food was good but I didn't expect to get so many awards. As farm prices went down we expanded our rooms and restaurant business."

Myrtle Allen and her late husband Ivan founded Ballymaloe House in 1964. They used only fresh produce from their garden and greenhouses, meat reared locally, and fresh fish from nearby Ballycotton. The menu is written each afternoon, based on what is fresh and seasonally available. Dining at Ballymaloe is simply perfection, served in a friendly, knowledgeable way.

Myrtle Allen has been honored with every food and hospitality award. The National University of Ireland has conferred the award of Doctor of Laws for her contribution to Cuisine in Ireland and for giving the Irish people the confidence to believe in their own resources.

Myrtle has served as an exemplary role model for all to follow. While today, going green and organic is all the rage, Myrtle had set the standard decades ago. , the culinary world is a better place under her tutelage. Today, there is so much pride in Ireland’s cuisine and largely due to her efforts; her columns in the Irish Times, cookbook author, restaurateur/ hotelier, and influence as a cookery teacher.

I send my appreciation over the pond to an incredible lady who inspired so many by setting such high standards in the culinary arts. When she is crowned Queen, I would surely serve in her court.

Visit Ballymaloe House in Shanagarry, County Cork, Ireland. Or, at least take the time for a virtual visit and read up on this amazing family with three generations running the Ballymaloe enterprises. CLICK TO WATCH VIDEO from George Hirsch Lifestyle on Mrytle Allen and Ballymaloe.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Summer is ripe for Lobster Roll

georgehirsch June 27, 2020

Is a lobster roll the new hamburger?

There are many seaside locations up and down the coast that serve very good lobster rolls. And, I have enjoyed many. What is a good lobster roll? Set the bar by preparing the rolls chock-filled with fresh lobster meat. Add a good bowl of your favorite chowder and you will feel as if you are in Montauk.

Buy lobsters from a reputable fishmonger. How the lobsters are caught, handled, and stored is the key to the flavor of the meat. And, never use lobster meat that is spongy, a sign the lobster was falling off or died before cooking.

George’s Lobster Roll

Makes six sandwiches

* 1 1/2 - 2 pounds knuckle & claw lobster meat, cooked (How-to cook Lobsters)

6 top-split long soft rolls

3 Tablespoons celery, chopped fine

1 Tablespoon chives, chopped

1 Tablespoon parsley, chopped

Juice of 1 lemon

1 teaspoon hot sauce

3 Tablespoons butter, melted

Optional: 1/4 cup mayonnaise. Or, 2 additional Tablespoons of melted butter added in place of mayo.

Cut lobster meat into 1 inch pieces. In a large bowl toss lobster meat, mayonnaise, celery, chives, parsley, lemon, and hot sauce.

Brush rolls on the outside with butter and lightly toast on a griddle or in a large sauté pan.
Divide lobster filling up into the 6 rolls and serve immediately.

TIP: Steaming lobsters preserves the flavor of the meat. Buy lobsters steamed from your local fish market.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

People, Pubs and Pints

George Hirsch March 13, 2018

Even as a stranger you'll be made to feel like a regular local. Where's that? Any pub in Ireland. The local pub in Ireland is the heart of any village. It's the place to catch up on local chit-chat or good craic, listen to live music and enjoy really good hearty food. See for yourself how Ireland's warm hearted culture brings me back time and time again.

Watch The TV Segment

George Hirsch Lifestyle TV Segment: Video Ireland

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Produce of the Sea

George Hirsch March 14, 2016

**enjoy GHL six times weekly T,W,TH & F on Create TV**

With St. Patrick's Day approaching on Thursday, I'll dedicate this post to all things Irish. Here are a few tasteful reasons why celebrations are in order from County Kerry + why Irish chefs cook with such passion using their "produce from the sea".

To Watch The TV Segment.