Beer Battered Cod with Hushpuppies


 

This pub style fish fry had both of us in the kitchen mixing and whipping up crunchy delights last night. We usually head over to Stoney’s British Pub in Wilmington whenever the fish & chips craving hits us, but since I’ve never made a beer batter before I wanted to try this recipe out instead. Amy decided she’d rather have hushpuppies and forgo the chips, and since I was braving the fish she agreed to handle those. Dinner was a successful team effort, as both the fish and hushpuppies were perfectly light and crisp on the outside while succulent and flavorful on the inside. Needless to say, I was very proud of our results! Although I’m not sure how often I’ll be frying fish at home, at least now I know I can.

Beer Battered Cod

Ingredients:

2 Cod filets

1 can Beer of choice, I used Blue Moon

1 cup All Purpose Flour

1/2 cup All purpose flour, reserved for dredging (season the dredging flour as you desire)

1 tsp Baking Powder

Salt to taste

additional seasoning as desired, I added about a 1 tsp lemon pepper to my batter mixture

Peanut oil, you need a good 3 or so inches of oil in your dutch oven or fryer

Method:

For the beer batter – plan on prepping the batter at least 30 minutes in advance (helps the beer to activate the baking powder for a lighter, crisper coating). Whisk the flour, baking powder, and seasonings in a large mixing bowl until well combined. Taste and adjust seasonings as desired. Slowly pour in the can of beer and continue whisking until the batter is mostly smooth. A few lumps are ok. Lightly cover the batter and let it sit at room temp (or in the fridge) at least 30 minutes. Heat the peanut oil in a large dutch oven over med high flame until it reaches 350 degrees, or the oil bubbles when a bit of batter is dropped into it. Remove the cod from the fridge and lightly dredge it in the additional flour, shaking off any excess flour. Dip the dredged fish into the beer batter, allowing excess to drip off. Carefully place the fish in the hot oil and fry until golden and crispy, flipping the fish as needed, about 8 to 10 minutes. Allow the fish to rest on paper towels or a sheet tray lined with a baking rack for a minute or so to allow excess oil to drip off. Sprinkle with additional salt, if desired. Serve with Malt vinegar, Tabasco, and favorite side dish.

 

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