Beer Battered Cod
Beer Battered Cod better than your local fish fry. Crisp beer batter goodness on the outside, tender, juicy, flaky fish on the inside.
Who doesn’t love a good fish fry?
I love fish and any chance I have to get it, you can bet that I am having it. Which brings me to today’s recipe. This last Friday night the hubby and I went out to eat at a local restaurant. I opted for the fish fry and oh my goodness, y’all it was awful! The breading was soggy, the fish was cold – I was horrified! Needless to say by the time we got home not only was I still hungry but I felt completely robbed. By morning I was determined to make up for my missed fish fry and that’s just what I did!
So why go out for fish fry when you can make it at home. Beer Battered Cod – if you like a good fish fry, y’all must give this one a try!
TIPS FOR MAKING BEER BATTERED FISH
- Add in 1/4 teaspoon of cayenne pepper or a dash of hot sauce to make this recipe spicy.
- Try adding different spices like curry powder, turmeric, or paprika for different variations.
- Watch the temperature of the oil carefully, if the temperature is too low you’ll end up with greasy fish, and too high will cook the outside before the inside is done. If your fish does turn out greasy, you can try placing it directly onto a baking rack to let the oil drip off.
- If your batter is too runny, whisk in all purpose flour a little bit at a time until it is the right texture.
- A fresh cod fillet will not have a strong fishy aroma, it should smell slightly like the ocean and that’s all. If it smells strong, it it old, not fresh.
- You can make this with any white fish, try tilapia or grouper.
- Serve this with malt vinegar and tartar sauce (recipe below).
Tartar Sauce Recipe:
- 1 cup mayonnaise
- 2 teaspoons sweet relish
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- Mix ingredients together and refrigerate at least an hour before serving.
Beer Battered Cod
- 1¼ Cup Flour divided
- ¼ Cup Sugar
- 2 Tsp Baking Powder
- 1 tsp Mama D’s Seasoning
- 2 Eggs
- 1 Cup Beer
- 2 Pounds of Cod Fillet cut into strips
- Vegetable Oil for frying
In a medium bowl combine 1 cup flour, sugar, baking powder and Carrie’s seasoning.
Stir in eggs and slowly pour in beer; stir constantly with a whisk until the batter is smooth and no longer foamy.
In a large skillet heat 2-3 inches of oil to 370°F.
Dip cod strips into remaining flour; shake off any excess.
Then dip into beer batter.
Carefully drop fish one piece at a time into the hot oil. Cook until brown on both sides, turning only once.
Drain on paper towels.