Beer Battered Cod

We had our friend Margaret for dinner last night and she enjoys fish and chips so that’s what I made and served with homemade Tartar sauce.  I used my deep fryer, heated to 365 degrees F.  You could also heat the oil on the  stove top in a heavy, deep pot, but you must be checking the temperature with a thermometer.  On the stovetop you will need to adjust the heat as you go, because you want to keep the oil at as even a temperature as possible.  I used vegetable oil. I know deep frying is not the healthiest way to go but once in awhile is not a big deal to me.

  This batter is great for more than cod, use it for prawns or even chicken.  It is very crispy and light, although it’s thicker than tempura batter so I wouldn’t use it for vegetables. 

Prep time:  10 minutes

Cooking time:  20-30 minutes-depending on how many pieces of fish you can deep fry at a time

Yield:  8-9 pieces of fish battered and about 3 cups of batter-serves 4-6 people

Ingredients:

3 pounds of cod cut into about  3-4 inch by 2 inch pieces- please use haddock or sea base if you prefer that.

1 cup flour

1/2 cup cornstarch

1/2 cup beer

3/4 cup cold water

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon lemon pepper

Directions:

1.  Blot the cod with paper towelling to get the extra moisture off.  The batter will stick better to the fish.

2.  Mix all the dry ingredients together in a medium bowl.  Mix the beer and water together and add to the dry ingredients with a whisk.  Try to get out most of the lumps.

3.  Coat one piece of fish at a time.  Use tongs to do this. I use one pair of tongs to dip the fish in the batter and another pair of tongs to move the fish around in the hot oil. In 365 degree F oil carefully add the batter coated fish.  You will probably add 2-3 pieces at a time.  Make sure the fish doesn’t stick to the bottom of the pot or fryer, but is floating.  When fish is light golden brown on the bottom side, it will take about 5 minutes, then turn over with tongs and let brown on the other side for 5 minutes or until light golden brown and crispy.  Repeat the above process until you have used up all the fish pieces.

4.  I put the cooked fish on a metal rack, that I lay on top of a baking sheet, so the fish can drain off any excess oil. I put this rack and baking sheet with the cooked fish on it, in a 250 degree F oven to keep the fish warm while I cook the other pieces. If this doesn’t make sense to you just comment and I can explain some more.

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