Beer Battered Cod "lekkerbekje" Recipe
Dutch fish & chips! Two beer battered cod filets, Dutch tarragon tartar sauce
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Ingredients
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For the Beer Battered Cod
For the Dutch Tarragon Tartar Sauce
Method
For the Beer Battered Cod
- 1
Prepare the Cod
Rinse the cod fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and free of lumps.
- 3
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Cod
Dip each cod fillet into the batter, ensuring it is fully coated. Carefully place the batter-coated fillets into the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove the fillets and place them on a plate lined with paper towels to drain excess oil.
For the Dutch Tarragon Tartar Sauce
- 5
Combine Ingredients
In a medium bowl, mix together the mayonnaise, dill pickles, capers, fresh tarragon, lemon juice, salt, and black pepper until well combined.
- 6
Chill the Sauce
Cover the tartar sauce and refrigerate for at least 30 minutes to allow the flavors to meld together.
