About the Recipe
Ingredients
Cod Fillets about 450g
Salt 1tsp
Black pepper ½ teaspoon
Lemon wedges: for serving
For the Beer Batter
All-purpose flour: 1 cup (120g)
Cornstarch: ½ cup (60g)
Baking powder: 1 teaspoon
Salt: ½ teaspoon
Black pepper: ¼ teaspoon
Beer: 1 cup (240ml) (lager or ale works well)
Ice water: as needed
Vegetable oil for frying
Preparation
1. Prepare the Cod
- Rinse the cod fillets under cold water and pat dry with paper towels.
- Season both sides of the fillets with salt and black pep
2. Make the Beer Batter
- In a large mixing bowl, combine:
- All-purpose flour
- Cornflower
- Baking powder
- Salt
- Black pepper
- Gradually whisk in the beer until the batter is smooth.
- If the batter is too thick, add a little ice water until you reach the desired consistency (it should be thick enough to coat the fish).
3. Heat the Oil
- In a deep pan or fryer, heat the vegetable oil to 350°F (175°C). Use enough oil to fully submerge the fish.
4. Fry the Cod
- Dip each cod fillet into the beer batter, allowing excess to drip off.
- Carefully place the battered cod into the hot oil.
- Fry in batches, avoiding overcrowding, for about 4-5 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the fish and drain on paper towels.
JIm Suggests: Serve with classic chips with lemon wedges and tartar sauce or a sauce of your choice