Guinness-Battered Cod Recipe

By Allana Mortell | June 13, 2012

Photo: Entitee

Photo: Entitee

Father’s Day is only a few days away and what better way to show Dad (and for that matter, all the men in your life) you really care by showering them with decadent food all day long? While grilling meats and whipping up potatoes is a surefire way to the big guy’s heart, we want to share with you a classic, totally manly recipe for the traditional fish n’ chips that features another of Dad’s favorites, an ice cold brew.

There’s nothing in the world like Guinness Beer, the traditional, dry stout from the Land of the Irish that is one of the biggest selling beer brands in the world. Every day in over 150 countries, 10 million pints of Guinness are being consumed and in the past few years, cooking with Guinness beer has become a delicacy of sorts in kitchens all over the world. Guinness-battered onion rings, Guinness glazed chocolate cake, Guinness beef stew and today, Guinness battered cod.

It’s best for this recipe to use a white fish, whether it be cod, haddock or halibut because the mildness from the fish will pair perfectly with the crisp, browned batter you get from using Guinness. Though you can certainly substitute any beer you would like, we found that the maltiness from the Guinness added the strongest amount of flavor to this un-traditional take on the classic fish n’ chips. Best served alongside some homemade tartar sauce and a stack of french fries, your Dad, his stomach and all those special men in your life will be sure to thank you for whipping up a tasty and unforgettable plate of crispy, Guinness battered fish.

Photo: Entitee


Beer-Braised Chicken Recipe

By Melaina Gasbarrino | March 2, 2012

Photo: Boo Lee

Beer-braised chicken is the perfect way to show your friends just how perfectly you mastered the art of cooking chicken that isn’t your average grilled beer can chicken barbecue. With those warm spring days fast approaching this recipe is like a gear-up for all those grill masters out there to perfect cooking chicken stovetop before you take to the grill.

As beer tenderizes meat, this dish creates the perfect balance between a tender and sweet piece of chicken. By adding the beer you certainly are amp-ing up the flavors and using a unique tenderizing method that beer-lovers are falling in love with. Because the chicken and potatoes aren’t braised for a longtime the subtleties in the beer will shine through in this dish. Read More


Dark Roast Beer Chili Recipe

By Dylan Rodgers | September 22, 2011

Photo: Serene Vannoy

As the weather starts getting colder, the blistering frozen winds, loss of dexterity, and the ever-present climate freezing your appendages can make tailgating at wintery football games a formidable task.  But for those dedicated individuals who wouldn’t even think of throwing in the towel, here’s a chili that is not only sure to warm your insides, but also blow your taste buds right out of your tongue.

Whoever decided to put beer and coffee into chili was either a madman or a genius.  Either way, this chili’s good! Read More


Whole-Wheat Cinnamon Raisin Honey Beer Bread Recipe

By Madeleine Ignon | February 21, 2011

Photo: Madeleine Ignon

Photo: Madeleine Ignon

In 1987, The New York Times published a simple beer bread recipe.  Since I came upon the online version, I have been making it at least a few times a month.  Living in an apartment with three other people means there is usually an extra beer in the fridge, and I always have flour and basic baking ingredients.

It’s great to have around for breakfast or a snack, or to bring over when you see friends since it only takes around an hour from start to finish. This is a sweeter version of the original, and can be added to or changed however you like-if you want to add nuts, seeds, or other types of dried fruit. I used whole wheat pastry flour in addition to regular flour to make it a little lighter and I added coarse wheat bran to give it a hearty texture. Toast a slice and top with butter, Greek yogurt, or cream cheese.


Beer-Braised Short Ribs Recipe

By Marcus Samuelsson | October 19, 2010

Photo: roopyfoo

Photo: roopyfoo

I sometimes get a serious craving for beer-braised short ribs. Marinated overnight and cooked for hours, this recipe takes quite a bit of attention and patience but I promise you, the end result will be well worth it.

Be sure to tune in to CBS’s The Early Show tomorrow morning and watch me prepare this dish live.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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