Crispy Cod in Beer Batter
Description
Double the quantities if you have more pieces of fish.
Ingredients
Preparation method
Make sure the cod pieces do not contain excess water. Pat them dry with a kitchen towel. Sprinkle salt on each piece of cod.
Place a large food bag and weigh the flour into it. Place the bag in the freezer for 15 minutes.
Heat the oil to 180°C in a deep saucepan or a deep fryer.
Place the cold flour, baking powder and 1/2 teaspoon of salt in a bowl. Gently mix with a whisk or a wooden spoon until combined.
Pour the cold beer over the flour, baking powder and salt mixture, and whisk for 1–2 minutes until you get a smooth batter (without lumps). Use the batter immediately: dip the cod fillets into it, shake off any excess, then carefully place them in hot oil (≈180°C) and fry for 8–10 minutes, until golden and cooked through, turning once halfway. Remove with a slotted spoon and drain on paper towels.
Serve with French fries, and add a squeeze of lemon over the fish for extra freshness.
