Beer Battered Cod

Beer Battered Cod

Beer batter always comes out great: it’s fluffy, golden and delicious.

Oxana Putan
Serves 4
1 lb cod fillets
Half tsp salt
Pinch ground red or cayenne pepper
1 cup flour
1.5 cups light beer
1 egg
2 tbs flour for dusting
4 oz vegetable oil for frying

Cut the fish into long strips.

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Sprinkle with a pinch of the salt and pepper.

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Pour the cup of the flour into a deep bowl. Add the remaining salt and the egg.  

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Pour in the beer and stir well with a whisk.

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Place a skillet over medium fire and add the oil.  

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To check whether the oil is ready for frying, put in a drop of the beer batter. As soon as the batter becomes golden-brown it’s time to start frying the fish.

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Pour the remaining two tablespoons of the flour into a separate plate.

Roll each piece of the fish in the flour making sure it’s completely covered.

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Then dip the fish in the beer batter – submerge it completely.  

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Remove the fish from the batter and hold over the bowl to let the excess batter drip off.

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Transfer the fish into the hot oil.  

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Fry for 2-3 minutes on each side.

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The fish cooks very fast: the color of the batter will be your best indicator of the cod’s doneness. When it turns golden-brown – it’s done!

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Remove the fish with a slotted spoon and place on paper towels to absorb the excess oil.

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Serve as a main course or pile it on a serving dish as an appetizer for beer. 

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