Beer Battered Cod Recipe – Why Beer Is The Key Ingredient To Any Batter

MainsSeafood
Written By Mariano Clement Gupana

Discover > Texas Recipes > Beer Battered Cod Recipe – Why Beer Is The Key Ingredient To Any Batter

Fish and chips (What wine goes well with fish and chips?) in a classic English countryside dish that the whole country has come to enjoy. It's at its best in old towns close to the sea, where fresh fish is abundant. A Jewish immigrant, Joseph Malin opened the first fish and chip shop recorded in 1860, in London. The dish was a stock meal among the working class in England throughout the 19th and 20th century forever embedding it into the culture.

The key to the good batter is air. Getting as much air into that batter will make it super light and so crispy. A good way to do this would be carbonated water, but if your looking for a bit of a twist to your battered fish, look no further.

Adding beer to the batter (and this batter does by no means restrict itself to fish) not only provides the bubbles to aerate the batter but it gives it a phenomenal flavor, a beautiful tan color, and a richness to die for.

The beer that ultimately took the first prize was the dark stout. Not only because the deep flavors of the stout complimented the batter really well, but because of the amazing color we all look for when we crave a deep-fried treat. It also didn't help that it delivered a significantly more exciting crisp.

 
Yield: 6
Author: Mariano Clement Gupana
https://youtu.be/Pd6EUV3KQaA
Beer Battered Cod

Beer Battered Cod

Fish and chips in a classic English countryside dish that the whole country has come to enjoy. It's at its best in old towns close to the sea, where fresh fish is abundant.

Ingredients

  • 50g plain flour
  • 50g cornflour
  • Salt & pepper to taste
  • 1 tsp Tummeric
  • 1 tsp Baking powder
  • 75ml Beer: we used a dark stout - 'The kernel' and a pale ale called 'Orbit IVO'
  • 75ml sparkling water
  • 1-liter Sunflower oil (for frying)
  • Cod fillets

Instructions

  1. Combine flour, cornflour, baking powder, & turmeric in a bowl. Season with salt & pepper. gradually stir in the beer and whisk, or use an electric mixer. Leave to rest 15-30 mins
  2. Heat oil to 350 °F
  3. Pat the fish dry with a paper towel
  4. Toss it in some reserved flour then dip into the batter
  5. Carefully lower each fillet into the hot oil and fry for 6-8 mins
  6. Drain on a paper towel and serve hot with chips

Nutrition Facts

Calories

1448

Fat

154

Sat. Fat

15

Carbs

15

Fiber

0

Net carbs

14

Sugar

0

Protein

6

Sodium

132

Cholesterol

12
Mariano Clement Gupana
Previous

Soft Skillet Cornbread
Next

Sirloin Steak with Lemon & Herb Butter Recipe