Wednesday, September 9, 2009

Beer-battered cod

Years ago I snipped a newspaper clipped recipe for beer battered onion rings as I wanted to try making those 'blooming onions' that were so popular back then. Well my onions turned out just awful and soggy :( Not exactly the way I had wished for.
So I held on to the recipe to try again and then just never did.

But when a good friend brought me some fresh caught cod I dug out my clipping to give it another try, so I fried up some fluffy beer-battered cod. It's just such an easy recipe and you can easily use it for fish, shrimp or if you are a master onion ring maker, unlike myself ..even them. I still can't figure out what I did wrong? This isn't the healthiest of options for preparing fish, but I had not made fried fish in eons.. it was just time. I served it with my roasted red pepper remoulade.

Beer Battered Cod

8 TBLS flour
2 eggs, separated
2 TBLS olive oil
8 TBLS flat beer, at room temperature - I used Corona
Sea salt, white pepper to taste
1 1/2 lbs cod, halibut or any white fish cut into 2 inch pieces
2 tsp ground coriander
1/4 tsp paprika
Vegetable oil for frying
Fresh lemons

Put the flour in a large bowl and whisk in the olive oil and egg yolk. Gradually whisk in the flattened beer to make a smooth batter. Season with sea salt. Allow to stand for 1 hour.

Meanwhile, in another bowl toss the cut fish pieces, coriander, pepper, paprika and refrigerate until the batter is ready.

Preheat oven to 350 degrees. Line a sheet pan with parchment paper or paper towels.

In a deep skillet over medium high heat, pour vegetable oil to 2 inches.

Now whisk the egg whites in a small bowl until stiff, but still moist and fold it into the batter. Working in small batches and not overcrowding the pan, dip the fish into batter and fry until golden brown all over, about 3 minutes. Transfer the fish to prepared baking sheet and into the oven to keep it hot until serving time. Serve with lemon slices, tartar sauce or red pepper remoulade... a good Italian Pinot Grigio or an ice cold bottle of beer. Enjoy!

Roasted Red Pepper Remoulade

1 jar roasted red peppers, drained
½ cup mayonnaise
2 TBLS lemon juice
¼ cup sweet relish
1 TBLS worchestershire sauce
1 TBLS Dijon mustard
3 garlic cloves
Toss it all into your food processor along with a bit of tobasco, fresh chopped parsley, a drizzle of good balsamic vinegar, sea salt & ground pepper. Enjoy!


Peter @ italyMONDO! said...

Question: Why does the beer have to be room temp?

Karen said...

Oh, fresh cod! Beer batter! This sounds (and looks) so good! It sounds like a really good recipe... will give it a try with fish - or maybe onion rings... haven't made those in years! said...

my father is a big fisherman. He goes deep sea fishing at least twice a month bringing home Cod and other types of fish. I'm going to have give this a try!