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Learn moreFry up crispy, flaky beer battered fish in just 20 minutes. This cod recipe gets its light coating from cornstarch and bubbly lager. Serve it with tartar sauce!
Fish
Ingredients
- 1 1/2 cups cornstarch divided
- 4 teaspoons kosher salt divided, plus more for sprinkling
- 2 teaspoons ground black pepper divided
- 1 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 12 ounces lager beer cold
- vegetable oil for frying
- 3 pounds cod filets 1-inch thick, skinless; cut into 10 to 12 (3-inch) pieces
- lemon wedges for serving
- malt vinegar for serving
Preparation
- In a shallow dish, combine 1/2 cup of cornstarch with 2 teaspoons of salt and 1 teaspoon of pepper. Set aside.
- In a large bowl, combine the flour, baking powder, paprika, remaining 1 cup of cornstarch, 2 teaspoons of salt, and 1 teaspoon of pepper. Gently stir in the cold beer until just combined. Cover and refrigerate the batter until ready to use.
- In a large Dutch oven, heat 2 inches of oil to 375°F. Place a wire rack over a baking sheet.
- Pat the fish dry with paper towels. Cut the fish into 10 to 12 (3-inch) pieces. Dredge the fish in the cornstarch mixture, shaking off the excess. Working in 3 to 4 batches, coat the fish in the chilled batter. Immediately transfer the battered fish to the hot oil and cook until golden and crispy, 2 to 3 minutes, turning as needed. Transfer the fish to the wire rack and sprinkle with salt.
- Serve the fish with the tartar sauce, lemon wedges, and malt vinegar.
Tartar Sauce
Ingredients
- 1 cups mayonnaise
- 1/3 cups dill pickle relish
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Preparation
- In a medium bowl, combine the mayonnaise, relish, lemon zest, lemon juice, dill, salt, and pepper. Cover and refrigerate until ready to use.