About the Recipe
This Beer Battered Cod is a crispy, golden delight with a light, airy batter that perfectly complements the tender, flaky fish. Using beer in the batter creates a delicate crunch, while deep frying locks in flavor and moisture. Serve with tartar sauce for a classic, pub-style fish dish that’s perfect for any occasion.
Ingredients
2 lbs. House of Meats Cod Fillets or Cod Loins
1 ¼ cups Flour
½ tsp Salt
1 Egg, separated
12 oz Beer (stale beer works best)
1 tbsp Vegetable Oil
Oil for Deep Frying
Extra Flour for Dredging
Tartar Sauce (optional)
Preparation
Step 1:
In a large bowl, sift together flour and salt.
Step 2:
Make a well in the center and add the egg yolk and half of the beer. Whisk gradually, drawing in the flour to form a smooth paste.
Step 3:
Stir in the remaining beer and vegetable oil, being careful not to overmix. Cover and let the batter rest for 15 to 30 minutes.
Step 4:
Meanwhile, heat the deep-frying oil to 375°F.
Step 5:
Pat the cod fillets dry with a paper towel and cut them into 4-inch pieces.
Step 6:
Beat the egg white until very foamy, then gently fold it into the batter.
Step 7:
Working in batches, dredge each piece of fish in flour, shaking off excess.
Step 8:
Dip each floured fillet into the batter, coating evenly.
Step 9:
Carefully place the fish in the hot oil and fry for about 4 minutes, or until golden brown and crispy.
Step 10:
Remove the fish from the oil and drain on paper towels. Keep warm while frying the remaining pieces.
Step 11:
Serve hot with tartar sauce, if desired.