Beer Battered Cod Basket Recipe
thin cut fries, coleslaw, tartar sauce
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Ingredients
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Beer Battered Cod
Thin Cut Fries
Coleslaw
Tartar Sauce
Method
Beer Battered Cod
- 1
Prepare the batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually pour in the beer while whisking until smooth and well combined. Set aside.
- 2
Heat the oil
In a deep fryer or large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the cod
Dip each cod fillet into the batter, allowing excess batter to drip off before carefully placing it in the hot oil.
- 4
Fry the cod
Fry the cod for about 4-5 minutes on each side or until golden brown and crispy. Remove from oil and drain on paper towels.
Thin Cut Fries
- 5
Prepare the potatoes
Wash and peel the russet potatoes. Cut them into thin strips (about 1/4 inch thick).
- 6
Soak the fries
Soak the potato strips in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
- 7
Fry the fries
In the same oil used for the cod, fry the potatoes in batches for about 4-5 minutes or until golden and crispy. Remove and drain on paper towels. Sprinkle with salt.
Coleslaw
- 8
Prepare the vegetables
Shred the green cabbage and carrots. In a large bowl, combine them.
- 9
Make the dressing
In a separate bowl, mix the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 10
Combine
Pour the dressing over the cabbage and carrots. Toss until everything is well coated. Refrigerate for at least 30 minutes before serving.
Tartar Sauce
- 11
Mix the ingredients
In a small bowl, combine the mayonnaise, dill pickle relish, lemon juice, capers, salt, and black pepper. Mix well until smooth.
- 12
Chill
Cover and refrigerate the tartar sauce for at least 30 minutes before serving to allow the flavors to meld.