" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak


This past Easter weekend many traditions were observed.
One of them that I have always done is serving fish on Good Friday.

Instead of lining up at a local fish and chips place for beer battered fish I decided to make my own this year.
I was surprised at how easy it is, and I don't even own a deep fryer.
I used cod here but any firm fleshed fish such as halibut, tilapia or pollock work well too.
Be sure to use a deep pot as the oil may splatter when the fish is submerged.

Serve with crisp french fries, malt vinegar and tarter sauce.
We thought this fish tasted better than any restaurant version we have had!
T.G.I.F. everyone! (Thank God its Fish! and Thank God its Friday!)

Beer Battered Cod Fish
  • Roughly 4 cups of vegetable,canola or safflower oil ( enough to fill the dutch oven about 4 inches deep and to cover the fish )
  • 2 cups flour
  • 1 tsp kosher salt
  • 1 tbsp baking powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp lemon pepper
  • 1 bottle of cold dark beer
  • cornstarch for coating
  • 1 1/2 pounds of firm fleshed fish fillets
In a bowl mix the flour, baking powder, salt, and spices. Whisk in the beer until smooth and free of lumps. Refrigerate for 15 minutes. Place the cornstarch in a shallow plate. In small batches coat the fish in cornstarch and then dip into the batter.
Heat the oil in a deep dutch oven until it reaches 375 F.
Lower in to the oil with a slotted spoon. When the batter is set gently turn over and cook for a few minutes until golden brown. Drain on paper towels.

Wine Suggestion: Riesling or Lager


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