Beer Battered Fried Cod
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • ¼ cup/ 50g all-purpose flour
  • ½ cup/ 50g corn starch
  • 1 teaspoon baking powder
  • ¼ teaspoon turmeric
  • ground black pepper, a few sprinklings to your liking
  • ½ cup plus two tablespoons/ 150ml beer (lager or something not too heavy is recommended)
  • vegetable oil (sunflower or peanut works too), enough to have ⅓" inch in your pan.
  • 2 pounds/ 900 grams cod, cut into 6 fillets.
Instructions
  1. In a large bowl, stir together the flour, corn starch, baking powder, turmeric, and pepper. Mix well, then spoon 1 tablespoon out and put it on a plate.
  2. Slowly pour the beer into the bowl of the flour mixture. Mix with a spoon or fork until you have smooth batter without lumps. I don't recommend a whisk because it gets very clogged up.
  3. Let the batter rest for 20-30 minutes so it can thicken.
  4. Once the batter is thicken, pour about ⅓" of oil into a deep saucepan and heat over medium-high. The oil is ready when a drop of batter will crisp on contact with the oil.
  5. Working in batches of two fillets, pat the fish dry with a paper towel.
  6. Dredge into the reserved flour mix and then shake off any excess flour.
  7. Then, carefully dip the fish into the batter. Make sure it's well coated, but let any excess batter drip back into the bowl.
  8. Carefully put the fish into the hot oil. Let it cook for 3-4 minutes per side. You might need more or less time depending on the thickness of the fish. The fish is ready when the crust is crisp and golden brown.
  9. Remove cooked fish with a slotted spoon. Place it on a plate lined with paper towels (to absorb the oil) or on a wire cooling rack.
  10. Let cool for 1-2 minutes then serve.
  11. Top with flaky salt, a squeeze of lemon, and a hearty shake of malt vinegar.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2017/01/31/beer-battered-fried-cod/