Battered cod is a great British favorite, this is a slight variation to the traditional recipes.
It is a beer infused batter which is so tasty and a nice change from the usual Cod you would get in a fish and chip shop.
Alternatively you can use plaice or Haddock as a substitute. Or why not try using a sustainable fish such as Pollack, which in my view is so underrated and is in fact a quality fish.
- 4 80z cod fillets skin on but pin boned (ask your fish monger to do this if you are unsure)
- 200g plain flour
- 1/2tsp bicarbonate of soda
- pinch of salt
- 1 egg
- 100ml Beer (bitter ie IPA)
- 200ml water
- extra flour for coating cod fillets.
- lightly coat the cod in the flour and set to one side
- To make the beer batter combine all the dry goods into a mixing bowl and make a well in the centre.
- Add the egg, half the beer and mix thoroughly so there is no lumps, slowly add the rest of the beer and water until you achieve a medium thickness batter, it should slowly run off the spoon when the right consistency
- Leave to rest for 10 mins
- Meanwhile preheat your deep fat fryer to 180*c.
- Dip the cod into the batter and coat thoroughly.
- allow the excess batter to drip off then place slowly into the fryer, hold the tail and slowly dip into it otherwise it will stick to it.
- repeat with the others and cook for 6-7mins or when the fish starts to float to the top.
- Allow to drain on paper towel so you remove some of the excess oil from the fryer and serve with chips peas a wedge of lemon and tartare sauce.
- If you cannot cook all the fish at once cook two pieces and preheat your oven to 130*c to keep them hot whilst you cook the others.