Ingredients
1 gallon peanut oil
1 cups flour
kosher salt
1/8 tsp cayenne pepper
1 cups lager, pilsner, or wheat beer
2 8 oz. cod filets
1 lemon cut into wedges
Method
Sources
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Homebrew beer starter kit — fermenter, bottling, first batch recipe
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
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Homebrew beer starter kit — fermenter, bottling, first batch recipe
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
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Pour the oil into a large stockpot or deep fryer. Turn up the heat to high and bring the oil to 375 degrees. In a mixing bowl, combine the flour, 1 tsp. of salt, and the cayenne. When you're ready to fry the fish, add the beer to the flour mixture and whisk to combine into a smooth batter. Dip the cod in the batter, turning so each fillet is well coated. Carefully lower the fish into the hot oil in batches, and cook until the coating is a deep golden brown, 6 to 8 minutes. Transfer the fish to a paper towel-lined plate or to a cooling rack, sprinkle with more salt, and eat while the fish is hot and crispy. Serve with lemon wedges. Excerpt From: Cree LeFavour. "Fish." Original recipe includes recipe for chips, tartar sauce, etc. I like mine with garlic aioli, though.