Gastronomixs

Beer-battered deep-fried cod

A recipe from Irish cuisine for the preparation of cod in a beer batter. The combination of the carbonated liquid and the corn starch creates an incredibly light, airy, and crispy batter coating. The fish remains juicy by deep-frying it at a relatively low temperature.

Serves 10.

Beer-battered deep-fried cod

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Ingredients

200

g

flour

200

g

corn starch

 

 

flower for dusting

12

g

baking powder

300

ml

dark beer

300

ml

sparkling water

1000

g

cod fillets

 

 

salt

Preparation method

  • Blend the flour, corn starch, baking powder, and a pinch of salt.
  • Use a whisk to stir in the beer and the water.
  • Add the liquid a little bit at a time to create a smooth batter.
  • Let the batter rest in the refrigerator for 30 minutes.
  • Divide the cod into 100g portions.
  • Coat the cod with a thin layer of flour.
  • Dip the flour-coated cod in the batter and deep-fry at 160˚C for six to eight minutes until a lovely golden brown.
  • Drain on paper towels and sprinkle over a little salt.

Serving suggestions

  • Serve with chips and a remoulade sauce.
  • Create a smaller version of this dish as a snack or for a standing buffet.

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