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This Bed Stuy fish fry mac and cheese brings the iconic Brooklyn vibe to your dinner table with crispy beer-battered fish and a creamy, cheesy base. The secret lies in the perfect batter—light, airy, and golden—paired with a rich mac and cheese that’s baked until bubbly and golden.
I’ve perfected this dish after countless tries, balancing the salty crunch of the fish with the comfort of melted cheese.
The beer-battered fish is where the magic happens—using a mix of lager and buttermilk creates a crispy exterior that stays light inside. Meanwhile, the mac and cheese gets its depth from sharp cheddar and Gruyère, with a touch of cream for extra richness.
Together, they’re a match made in Brooklyn, where bold flavors and hearty textures collide.
What makes this dish special is the crispy contrast—the fish’s crunch against the mac’s velvety pull. The beer batter adds a subtle tang, while the cheese sauce ties everything together with a creamy finish. Serve it with a side of pickled onions or hot sauce for the full Bed-Stuy experience.
This recipe delivers restaurant-quality results at home, with techniques that ensure the fish stays crispy and the mac stays perfectly melty. Whether you're feeding a crowd or treating yourself, this dish is a game-changer for any weeknight—or weekend celebration.
Ingredients for bed stuy fish fry mac and cheese
Crispy beer-battered fish meets creamy cheese sauce—just six ingredients make this Brooklyn classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Cod Fillets 🐟 | 2 lb | Skinless, boneless, cut into 6 pieces |
| All-Purpose Flour 🌾 | 2 cups | For light, crispy batter |
| Lager Beer 🍺 | 1 ½ cups | Light, crisp beer like Budweiser or Corona |
| Buttermilk 🥛 | 1 cup | Full-fat for best texture |
| Large Eggs 🥚 | 2 whole | Room temperature for even batter |
| Sharp Cheddar Cheese 🧀 | 4 oz | Shredded, sharp flavor preferred |
| Gruyère Cheese 🧀 | 4 oz | Shredded, nutty flavor |
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or extra-large size |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for baking |
| Whole Milk 🥛 | 1 ½ cups | Warmed slightly for sauce |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor base |
| Yellow Onion 🧅 | 1 whole | Diced, for mac and cheese |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Paprika 🌶️ | 1 tsp | Smoked for extra flavor |
The fish is non-negotiable—cod or haddock works best, but any white fish will do. Trader Joe's or Whole Foods carry great fillets, or ask your fishmonger for the freshest cut. Look for skinless, boneless pieces about 6-8 oz each. The beer matters too—lager is key for that crispy, light batter. Skip the light beers and go for something like Budweiser or Corona. If you're feeling fancy, grab a Belgian witbier for a fruity twist, but stick with lager for classic Bed-Stuy vibes.
No buttermilk? Mix 1 tbsp vinegar with 1 cup milk to substitute. The cheese combo is where this dish shines—sharp cheddar and Gruyère give you that perfect balance of tang and nuttiness. Pre-shredded cheese works, but freshly grated is worth it—it melts smoother. For the mac, elbow pasta is traditional, but cavatappi or penne will hold the sauce just as well. The batter needs to be just right: light and airy, not thick. If it looks too heavy, add a splash more beer or buttermilk. And trust me, don’t skip the smoked paprika—it adds that extra depth.
Fish batter stays crispy for about 10 minutes after frying, so work fast. Keep the cooked fish warm in a 200°F oven while you bake the mac. The mac and cheese reheats beautifully—3-5 minutes at 350°F gets it melty again. Store leftovers in the fridge for 3 days or freeze for 2 months. Pro tip: Double the batter and fry the extra fish for sandwiches later—trust me, you’ll want seconds.
Why You'll Love This Recipe
- Crispy in Minutes: The beer batter on the cod turns golden in seconds—no deep-frying mess. Just dip, dredge, and fry in a skillet while the mac and cheese simmers. Honestly, I’ve never missed a fryer again.
- Beer-Battered Magic: That lager-soaked flour crust? It’s the secret weapon—light, airy, and packed with a subtle malt sweetness that cuts through the creamy cheese. My kids fight over the fish pieces before they even touch the mac.
- Leftovers Reinvented: Cold mac and cheese gets a second life as crispy fries the next day. Toss leftover cod chunks into a salad or wrap them in toast—suddenly, dinner becomes lunch without extra effort. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Cod’s affordable, and a few fillets stretch to feed four with the mac and cheese. Between us, this is the kind of meal that makes grocery money go further without sacrificing flavor. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for crispy beer-battered fish over melty mac and cheese
Here's how to nail the perfect Bed Stuy-style combo—crispy beer-battered fish and creamy mac and cheese that'll have everyone asking for seconds.
Prepare the Beer-Battered Fish
Pat the 2 lb cod fillets completely dry with paper towels—this is non-negotiable for crispiness. In a large bowl, whisk together the 1 cup buttermilk, 2 whole large eggs, 2 tsp salt, 1 tsp black pepper, and 1 tsp paprika until smooth. Set aside for 10 minutes while you prepare the batter.
In another large bowl, combine the 2 cups all-purpose flour and 1.5 cups lager beer. Whisk until just combined—you want a smooth, lump-free batter. The beer adds that signature crispy texture and light flavor you can't get with water. Dip each cod piece into the buttermilk mixture first, letting excess drip off, then coat thoroughly in the beer batter. Place on a wire rack set over a baking sheet and refrigerate for 15 minutes—this helps the batter adhere better.
Fry the Fish to Golden Perfection
Heat 2 inches of vegetable oil in a deep skillet to 375°F—use a thermometer to be precise. Fry the cod pieces in batches for 3-4 minutes per side until they're deep golden brown and crispy. Don't overcrowd the pan or the oil temperature will drop, leading to greasy fish instead of crispy. Transfer to a paper towel-lined plate to drain excess oil.
Keep the fried fish warm in a 200°F oven while you prepare the mac and cheese. The residual heat will keep it crispy, not soggy. Real talk: if you skip this step, the fish will turn rubbery while you cook the pasta. Trust me, it's worth the extra minute.
Cook the Elbow Macaroni Al Dente
Boil a large pot of salted water (it should taste like the ocean) and cook the 1.5 lb elbow macaroni until 1 minute before it's fully done on the package directions—you want it al dente. Reserve 1 cup of pasta water before draining, then toss the pasta with 2 tablespoons unsalted butter to prevent sticking. This step is crucial for the sauce to cling properly later.
In a large pot, melt the remaining 0.33 cup unsalted butter over medium heat. Add the 1 whole diced yellow onion and cook until soft and translucent, about 5 minutes. Stir in the 3 cloves minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Make the Creamy Cheese Sauce
Reduce heat to low and gradually whisk in the 1.5 cups whole milk and 1 cup heavy cream. Let the mixture come to a gentle simmer, then reduce heat to lowest setting. Slowly add the 4 oz shredded sharp cheddar cheese and 4 oz shredded gruyère cheese, stirring constantly until fully melted and smooth. If the sauce thickens too much, add pasta water 1 tablespoon at a time until it reaches a creamy, pourable consistency.
Season with 1 tsp black pepper and taste—you'll likely need more salt. Remember, the cheese is already salty, so go easy. Stir in the cooked macaroni and let it sit for 2-3 minutes so the sauce absorbs completely. The pasta should be fully coated in that rich, melty goodness.
Assemble and Serve
Divide the mac and cheese among 6 plates (about 1 cup per serving). Top each portion with 2 pieces of crispy beer-battered fish and garnish with an extra sprinkle of paprika for that classic Bed Stuy touch. Serve immediately while the fish is still crispy and the mac and cheese is bubbly hot.
Here's the thing—this dish is all about contrast. The crispy, airy beer batter should shatter slightly with each bite, while the mac and cheese stays creamy and rich underneath. If you wait too long, the fish will lose its crunch. Eat it while it's hot, and you'll understand why this combo is a neighborhood legend.
Pro Tips For Making Bed Stuy Fish Fry Mac And Cheese
- CRISP THE COD FAST: Cut the cod fillets into 1-inch chunks—thicker pieces stay rubbery, and thinner ones burn before cooking through. Use a wire rack over a baking sheet to drain excess moisture, then pat them dry with paper towels (yes, even if it feels like overkill). The beer batter needs something to cling to, not swim in.
- DON’T SKIP THE BEER REST: Pour the lager into the buttermilk-egg batter at least 15 minutes before frying—this lets the flavors meld and the batter thicken just enough to avoid a greasy mess. I learned this the hard way when my first batch turned into a soggy, beer-soaked pancake.
- WATCH THE FLOUR TO LIQUID RATIO: For the batter, aim for a ratio of 1 cup flour to 1 cup liquid (beer + buttermilk mix), but adjust based on your flour’s absorbency. If it’s too thick, add a splash of beer; if too thin, a tablespoon of flour. Stir just until combined—overmixing makes the cod dense instead of light.
- UPGRADE WITH A CHEESE TOPPING: Skip the basic breadcrumb topping—sprinkle shredded sharp cheddar and a pinch of smoked paprika over the mac and cheese before broiling for 3–5 minutes. The cheese melts into a crispy, cheesy crust that ties the whole dish together (and makes it look like you put in effort).
Essential equipment for bed stuy fish fry mac and cheese
Deep Fryer Essentials
For perfect beer-battered fish, a deep fryer is a game-changer—I swear by the Presto 02816 for its even heat distribution and safety features. Fill it with 2 inches of vegetable oil (enough to submerge the fish) and maintain a consistent 375°F temperature using a thermometer (like the Thermoworks Smoke).
Never overcrowd the basket—fry in batches to keep the oil hot. 🔥
Skillet Alternatives
No deep fryer? A heavy-duty cast-iron skillet (like Lodge 10.25-inch) works perfectly. Heat the oil to 375°F and fry the fish in small batches—overcrowding drops the oil temperature, leading to greasy results.
Use a wire skimmer to remove fish easily and keep the oil clean. Pro tip: Place a rack over a baking sheet to drain excess oil while keeping the fish warm.
Batter Prep Tools
Use two large mixing bowls (one for buttermilk/egg wash, one for batter) to avoid cross-contamination. A whisk (like OXO Good Grips) ensures a smooth, lump-free batter. For crispier fish, chill the battered pieces on a wire rack for 15 minutes before frying—this prevents sogginess.
I also recommend paper towels for patting dry the fish before dipping.
Cheese Sauce Gear
The mac and cheese sauce needs a heavy-bottomed pot (like All-Clad Stainless) to prevent scorching. A wooden spoon or silicone spatula helps stir gently while melting the cheese. For extra creaminess, a blender (like Ninja Mini) can emulsify the sauce if it gets too thick.
Keep a ladle handy for serving—it’s perfect for scooping the bubbly mac and cheese.
Serving Setup
Garnish with fresh parsley or hot sauce using a small squeeze bottle for easy drizzling. Serve on individual plates (like Corelle Stoneware) to keep the fish and mac separate until the last minute.
For a crowd, use a large serving platter and let guests assemble their own plates—it’s always a hit at gatherings. 🍽️
Nutrition facts
Frequently asked questions
Can I use a different type of fish besides cod?
While cod is ideal for its mild flavor and firm texture, you can use haddock, tilapia, or even mahi-mahi—just make sure the fillets are about 1/2-inch thick for even cooking. For extra crispiness, choose firmer fish like halibut or snapper. Avoid delicate fish like sole, as they may fall apart during frying.
How do I keep the beer-battered fish crispy while making the mac and cheese?
Place the fried fish on a wire rack set over a baking sheet and keep it warm in a 200°F oven while you prepare the mac and cheese. This prevents sogginess by allowing air to circulate. If you don’t have a rack, use a single layer of paper towels to absorb excess oil, but expect slightly less crispiness.
Can I make this dish ahead of time?
You can prep components ahead, but not the full dish. Fry the fish and refrigerate it (covered) for up to 24 hours, then reheat in a 375°F oven for 5-7 minutes to restore crispiness. Assemble the mac and cheese separately and reheat it in the oven for 10-15 minutes before serving. For best results, fry and serve immediately for maximum crunch.
What’s the best way to make this dish gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill) for the batter. For the mac and cheese, use gluten-free elbow pasta and ensure your cheese is certified gluten-free. The beer batter won’t be quite as crispy, but it’ll still hold up well. For extra crunch, add crushed gluten-free cornflakes to the batter.
Why did my batter turn out too thick or too thin?
A thick batter means you need more beer or buttermilk—whisk in 1-2 tablespoons at a time until smooth. If it’s too thin, add 1-2 tablespoons flour to thicken. The ideal consistency should coat the back of a spoon but still drip slightly. Pro tip: Let the batter rest for 10 minutes before dipping to improve adhesion.