Beer Battered Cod

Fact 1: We rarely eat fried food in our house.
Fact 2: I hate frying food because it always makes the house stinky.
Fact 3: I LOVE fish & chips!

These three things combined forced me to get creative and landed me here with this handy fish recipe. My husband suggested fish tacos a few nights ago and I thought “how hard can it be”. I’m happy to report that the answer to that question is – pretty darn easy! I like using cod because it’s nice and firm and won’t disintegrate when you go to fry it.

You will start by dredging your fish in some flour.

Then the fish gets a quick dip in the beer batter. Mmmm beer!

I suggest frying outside on your grill’s burner, if it has one. That avoids the unfortunate problem of stinking your house up with the smell of fried fish! Also, if you’ve got a thermometer, it’s always good to use one. This is my candy thermometer. If you don’t own one of these, you should think about investing $7 in one. They’re great for candy and frying. Get one with a clip so you can hang it on the side of the pot!

I also recommend a spider strainer to fish out the fried goodness!

We enjoyed the fish in some tortillas with shredded cabbage, avocado slices, and some Zesty Chipotle Sauce. My daughter loved fish nuggets with ketchup ‘dippers’ and I also enjoyed on a salad. You can’t go wrong with this delicious cod!

Beer Battered Cod

1 pound cod filets
1 cup all-purpose flour, plus approx 1/2 cup for dredging
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 egg
1 cup light beer
1 quart of vegetable oil (for frying)

1) Dry cod with paper towels. It’s your move on what size you make the fish pieces. If you’re making fish & chips, leave the fish in long strips. If you’re making fish tacos, you probably want to cut it into 1″ cubes. You can go for 2″ cubes (which is what I did) and that is perfect for fish nuggets.

2) Place 1/2 cup all-purpose flour in a shallow dish and dredge pieces of fish until they are lightly coated with flour.

3) In a large bowl, combine remaining 1 cup flour, cornstarch, baking powder, and kosher salt. Blend the egg and beer and quickly stir into the flour mixture. Don’t over stir it. A few lumps won’t kill you!

4) Heat oil in a skillet or deep fryer to 375 degrees. Dip the fish into the beer batter and drop (gently!) into the hot oil. Fry until brown and crispy. Remove from oil and place on plates lined with paper towels to cool.

Serves 4 – Adapted from an recipe

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