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BEER BATTERED COD FILLET

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.

Ingredients

  • 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.

Method

  • 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.