Main Courses
This Bed Stuy fish fry mac and cheese brings the bold flavors of Brooklyn’s iconic soul food to your dinner table—crispy beer-battered fish paired with layers of gooey, cheesy goodness.
The secret lies in the perfect balance: a light, airy batter that stays crispy even after frying, and a mac and cheese so rich it’ll have everyone asking for seconds. I’ve perfected this recipe after years of testing, ensuring every bite delivers that satisfying crunch and melt-in-your-mouth comfort.
The beer-battered fish is where the magic happens—using a mix of light beer and buttermilk creates a batter that’s light yet sturdy, so it stays crispy without falling apart.
Meanwhile, the mac and cheese gets its signature texture from a blend of sharp cheddar and cream cheese, baked until bubbly and golden. The contrast between the crispy fish and creamy pasta is what makes this dish unforgettable.
What sets this apart is the tartar sauce—a tangy, herby dip that cuts through the richness of the fried fish and cheese. It’s the perfect finishing touch, tying everything together with a bright, zesty kick.
The dish is hearty enough for a family dinner but easy enough to pull off on a weeknight, making it a go-to for any occasion. Serve it with a side of collard greens or a simple salad to round out the meal.
Here’s how to make it—crispy, cheesy, and absolutely delicious.
Ingredients for bed stuy fish fry mac and cheese
Crispy beer-battered fish meets gooey mac and cheese—this combo is pure Brooklyn magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Cod Fillets 🐟 | 1 ½ lb | Skinless, cut into 4 pieces |
| All-Purpose Flour 🌾 | 1 ½ cups | For light, crispy batter |
| Light Lager Beer 🍺 | 1 cup | Cold, like Bud Light or Miller Lite |
| Buttermilk 🥛 | ½ cup | Full-fat for best flavor |
| Large Eggs 🥚 | 2 whole | Room temperature for even batter |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, like Cabot or Babybel |
| Cream Cheese 🧈 | 8 oz | Full-fat, Philadelphia brand |
| Elbow Macaroni 🍝 | 12 oz | Uncooked, like Barilla |
| Whole Milk 🥛 | 2 cups | Warm for best cheese melt |
| Heavy Cream 🥛 | ½ cup | For ultra-creamy texture |
| Vegetable Oil 🫒 | 3 cups | For deep frying, like Crisco |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, bright flavor |
| Fresh Dill 🌿 | ¼ cup | Chopped, for tartar sauce |
| Capers 🍅 | 2 tbsp | Chopped, for tangy kick |
| Mayonnaise 🥫 | ½ cup | Duke's or Hellmann's preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
The cod is non-negotiable here—it stays flaky and crispy. Grab fresh fillets from Whole Foods or your fishmonger, and ask for skinless pieces. If you can't find cod, tilapia or haddock work too, but cod has that perfect texture. The beer matters—light lagers like Bud Light or Miller Lite keep the batter light, so don’t swap for something dark. Keep everything cold until frying to prevent soggy batter. For the cheese, sharp cheddar and full-fat cream cheese are essential—they give that signature rich, stretchy texture you crave. Skip the pre-shredded stuff; grating your own makes all the difference.
No light beer? Substitute sparkling water plus a splash of vinegar for the same lightness. For the tartar sauce, if you’re out of dill, parsley or chives work in a pinch, but dill’s that bright, herby flavor you want. Capers giving you trouble? Pickle juice or a squeeze of extra lemon adds the tang. The mac and cheese can be made ahead—just bake it when ready to serve. For extra crispiness on the fish, double-fry it: fry once, drain, then fry again right before serving. Trust me on this—it’s worth the extra minute.
The batter stays fresh for 2 hours in the fridge if you make it ahead, but the fish needs to be fried fresh. Store leftover mac and cheese in an airtight container for 4 days—it actually tastes better the next day as the flavors meld. The tartar sauce keeps for 3 days in the fridge, but the dill loses its pop after 2. Freeze the sauce in ice cube trays for single portions. For a crowd, double the batter and fry in batches—keep the oil at 375°F and don’t overfill the fryer. This dish is all about that crispy-cheesy contrast, so don’t skimp on the frying!
Why You'll Love This Recipe
- No-Fuss Crispy Coat: The beer-buttermilk batter is that easy—just dip, let it cling, then fry. No rolling, no fuss, and the flour doesn’t even need sifting. I’ve done this with my hands in the sink while chatting with someone, and it still turns out golden.
- Lager Magic: That light lager isn’t just for drinking—it tenderizes the cod while keeping it flaky, and the buttermilk adds a tangy richness. Honestly, the beer’s subtle bitterness balances the mac’s creaminess in a way store-bought mixes never do.
- Weeknight Crowd-Pleaser: Serve it at game day, potlucks, or when your roommate’s “vegan phase” hits. The fish stays crispy even when the mac sits, and everyone—pickiest eaters included—wants seconds. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Unlike most fried dishes, this reheats like a dream. Pop the mac in the microwave, toss the fish in the oven for 5 minutes—crispy again, no soggy bits. And because cod’s cheap, you’re not breaking the bank feeding a houseful.
Step-by-step instructions for crispy beer-battered fish with mac and cheese
Here's how to nail the perfect Bed Stuy combo—crispy beer-battered cod over creamy, cheesy macaroni.
Prepare the Beer-Battered Cod
In a large bowl, whisk together the 1.5 cups all-purpose flour, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. The flour should be light and airy—no lumps. In a separate bowl, beat the 2 whole large eggs until frothy, then whisk in the 0.5 cup buttermilk and 1 cup cold light lager beer. This mixture needs to be smooth and slightly bubbly.
Cut the 1.5 lb cod fillets into 4 even pieces. Dip each piece into the beer-egg mixture, letting any excess drip off, then coat thoroughly in the flour mixture. Press the flour gently but firmly so it adheres well. Let the coated fillets rest for 10 minutes—this helps the batter adhere better and creates that signature crispy texture.
Fry the Cod to Golden Perfection
Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature—it should be steady and hot. Fry the cod pieces in batches for 3-4 minutes per side until they turn a deep golden brown. The batter should puff up slightly and become crispy, with no white showing inside when you cut into one piece.
Transfer the fried cod to a paper towel-lined plate to drain excess oil. Keep it warm while you prepare the mac and cheese—it stays crispy for about 10 minutes if kept covered with a clean towel. If the oil gets too cool, reheat it to 350°F before frying the next batch.
Cook the Macaroni Al Dente
Bring a large pot of salted water to a rolling boil. Add the 12 oz elbow macaroni and cook until al dente—about 1 minute less than the package instructions. Drain the pasta, reserving 1 cup of pasta water, and set aside. The pasta should be tender but still have a slight bite.
In a large skillet, melt the 8 oz cream cheese over low heat until smooth. Add the 2 cups whole milk and 0.5 cup heavy cream, stirring until fully combined. The mixture should be creamy and slightly warm but not hot. This is the base for your cheese sauce—keep it smooth to avoid lumps.
Combine Cheese and Pasta for Ultimate Creaminess
Add the drained macaroni to the skillet with the cheese mixture. Stir in the 2 cups sharp cheddar cheese and cook for 2-3 minutes until the cheese is fully melted and the pasta is evenly coated. If the mixture looks too thick, add pasta water 1 tablespoon at a time until it reaches a creamy, sauce-like consistency. Season with an extra pinch of salt and black pepper if needed.
Remove the skillet from heat and stir in the 2 tablespoons lemon juice and 2 tablespoons capers. This adds a bright, tangy kick that balances the richness of the cheese. The mac and cheese should be glossy and cling to the pasta perfectly—this is your signal that it's ready to serve.
Assemble and Serve the Ultimate Comfort Dish
Preheat your oven to 375°F. Spread the mac and cheese evenly in a greased 9x13-inch baking dish. Arrange the crispy beer-battered cod fillets on top, pressing them gently into the cheese so they stay in place. Bake for 10-12 minutes until the cheese on top is bubbly and golden.
Let it rest for 5 minutes before serving. The contrast of the crispy, golden cod on top of the creamy, cheesy macaroni is what makes this dish legendary. Garnish with 0.25 cup chopped fresh dill and serve immediately with a side of tartar sauce made from 0.5 cup mayonnaise, 1 tablespoon lemon juice, and 1 tablespoon chopped capers if you're feeling fancy.
Pro Tips For Making Bed Stuy Fish Fry Mac And Cheese
- Pat the Cod Dry: The beer batter won’t stick if the fish is wet—towel it off thoroughly before dredging. I learned this the hard way when my first batch of cod just slid out of the flour like it was greased.
- Use Cold Beer: Pour that lager straight from the fridge into the batter mix—cold beer keeps the batter light and crispy instead of turning gummy. (Yes, even if you’re impatient like me, resist the urge to grab it from the fridge door.)
- Don’t Overcrowd the Fryer: Drop the cod in batches, or the oil temp will tank, giving you soggy fish instead of golden, crunchy bites. I once fried four fillets at once and got a sad, greasy mess—now I wait.
- Whisk the Buttermilk: A smooth, lump-free buttermilk base makes the mac and cheese velvety, not gluey. My grandmother swore by this, and she was right: take your time and get those eggs fully incorporated.
Essential equipment for bed stuy fish fry mac and cheese
Deep Fryer Essentials
For crispy beer-battered fish, a deep fryer or heavy-bottomed Dutch oven is non-negotiable. I swear by the Presto 03815 4-Quart Deep Fryer—it maintains consistent oil temperatures and has a built-in thermometer.
If you don’t have a deep fryer, a 12-quart cast iron Dutch oven works perfectly. Just make sure it’s at least 3-quart capacity to handle the batter without splattering. 🌡️
Thermometer Accuracy
Never fry without a thermometer—oil temperature is everything. I use the Thermoworks Smoke for its precision. Keep the oil at 350°F for the first fry and 375°F for the second (if double-frying).
A candy thermometer works in a pinch, but digital is foolproof. Pro tip: Place the thermometer in the oil before heating to get an accurate baseline.
Batter Prep Tools
Use a large mixing bowl (at least 8-quart capacity) for the batter to avoid overflow. A whisk with a long handle ensures smooth mixing without splashes. For dredging, a wire mesh strainer or fine-mesh sieve helps coat the fish evenly.
I also keep a pair of tongs nearby to handle the fish without tearing the batter. 🍴
Mac and Cheese Baking Dish
A 9x13-inch baking dish is essential for even baking. I prefer Ceramic CorningWare—it distributes heat evenly and prevents sticking. For extra crispiness, sprinkle a pinch of paprika on top before baking.
If you don’t have CorningWare, a heavy-duty stainless steel pan works too. Just grease it well with butter or oil to prevent sticking.
Tartar Sauce Tools
For the tartar sauce, a small bowl and a fork are all you need. But for professional results, a mini food processor or immersion blender ensures a smoother texture. If you’re making it ahead, store it in an airtight container in the fridge for up to 3 days.
The sauce should be thick but pourable—adjust with a splash of lemon juice if needed.
Optional Upgrades
Want to take it to the next level? A salad spinner helps drain excess oil from fried fish faster. For the batter, a stand mixer with a whisk attachment saves time and effort.
And if you’re serving a crowd, a large serving spoon with a long handle makes plating easier. These aren’t must-haves, but they make the process smoother. ✨
Nutrition facts
Frequently asked questions
Can I substitute cod with another type of fish?
Yes! While cod is ideal for its delicate texture, you can use tilapia, haddock, or mahi-mahi instead. Just ensure the fillets are 1-inch thick for even cooking. Avoid flaky fish like salmon—they won’t hold up well in the batter. For extra crispiness, pat the fish dry with paper towels before dredging.
How do I keep the beer-battered fish crispy after frying?
The secret is double-frying and keeping it warm. Fry once at 350°F, drain on a wire rack (not paper towels), then fry again at 375°F for 30 seconds per side right before serving. Place fried fish on a wire cooling rack over a baking sheet to prevent sogginess. Serve immediately to maintain that golden crunch!
Can I make the mac and cheese ahead of time?
Assemble the mac and cheese up to 24 hours ahead—just refrigerate in an airtight container. When ready to serve, bake at 375°F for 15-20 minutes until bubbly. For extra richness, top with a sprinkle of breadcrumbs before baking. The flavors actually deepen overnight, making it even more delicious.
What if I don’t have light beer for the batter?
No problem! Use sparkling water + 1 tablespoon vinegar as a substitute. For extra flavor, add 1 teaspoon lemon juice to the batter mixture. The key is keeping the liquid light—avoid heavy beers or milk, which can make the batter too dense. The texture will still be crispy, just with a slightly different taste profile.
How do I make the tartar sauce extra tangy?
Boost the brightness with extra lemon juice (1-2 tablespoons) or a pinch of red pepper flakes for heat. For depth, add 1 teaspoon Worcestershire sauce or a splash of hot sauce. Mix well and let it sit for 10 minutes before serving to let flavors meld. The sauce should be thick but spoonable—adjust with more mayo if needed.