Fish & Chips Recipe
Cougar Bait beer battered cod, served with house cut pommes frites, cilantro lime cabbage mix, pico de gallo & queso fresco.
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Ingredients
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Fish
Pommes Frites
Cilantro Lime Cabbage Mix
Pico de Gallo
Garnish
Method
Fish
- 1
Prepare the Beer Batter
In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the Cougar Bait beer until the batter is smooth and free of lumps. Let it rest for about 15 minutes.
- 2
Heat the Oil
In a deep frying pan, heat canola oil to 350°F (175°C). Use a thermometer for accuracy.
- 3
Batter the Cod
Pat the cod fillets dry with a paper towel. Dip each fillet into the prepared beer batter, ensuring it's fully coated.
- 4
Fry the Cod
Carefully place the battered cod into the hot oil. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Pommes Frites
- 5
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips to create fries. Soak the fries in cold water for at least 30 minutes to remove excess starch.
- 6
Fry the Potatoes
Drain the fries and pat them dry. Fry them in the hot oil (the same as used for the cod) until they are golden and crispy, about 4-6 minutes. Remove and drain on paper towels, and season with salt and black pepper.
Cilantro Lime Cabbage Mix
- 7
Combine Ingredients
In a large bowl, combine the shredded green cabbage, chopped cilantro, lime juice, olive oil, and salt. Toss well until everything is evenly coated.
Pico de Gallo
- 8
Mix the Salsa
In a bowl, combine the diced tomatoes, red onion, minced jalapeño, lime juice, and salt. Mix well and let it sit for at least 15 minutes for the flavors to meld.