Beer Battered Cod Recipe
fresh cod filet dipped in a tempura flour, ipa batter, fried golden brown, served w/ lemon & tartar
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Ingredients
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Fish
Batter
Frying
Serving
Method
Preparation
- 1
Prepare the Cod
Rinse the fresh cod fillets under cold water and pat them dry with paper towels. Cut the fillets into manageable pieces, about 4 to 6 ounces each.
Batter Preparation
- 2
Make the Batter
In a mixing bowl, combine the tempura flour, baking powder, salt, and black pepper. Gradually whisk in the IPA beer until the mixture is smooth and free of lumps. Let the batter rest for about 10 minutes.
Frying
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for best results.
- 4
Fry the Cod
Dip each piece of cod into the batter, ensuring it is well-coated. Carefully place the battered cod into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and crispy.
- 5
Drain Excess Oil
Once the cod is cooked, remove it from the oil and place it on a plate lined with paper towels to absorb excess oil.
Serving
- 6
Serve
Serve the beer battered cod immediately with lemon wedges and a side of tartar sauce for dipping.
