Beer Battered Cod The English Pub Way

I love Fish and Chips and this is the best way to make it and make it the right way. This recipe should feed 4 but if you are really hungary….just sayin’, and make the tartar sauce below to go with it.

  • Crisco Oil for frying
  • 1 cup flour
  • 1 large egg, beaten
  • 1 cup beer
  • 2 lbs. cod or haddock
  • salt and pepper to taste

Heat oven to 375 degrees. Line a cookie sheet with paper towels and set a wire rack on top. Set aside.

In a medium size pot, heat about 3 inches of oil to a temperature of about 360-365 degrees.

Mix the flour with the 1/4 tsp. salt and then whisk in the egg until smooth and slowly add the beer.

Cut the fish into 3 inch strips, dip into the batter and carefully set on the wire to drain while you dip all the fish. Any leftover batter, just double dip what you can to use it all up.

Doing 2-3 at a time, cook the fish for about 3 minutes, turn over and cook until golden and cooked through. Set on the racks to drain and while hot, sprinkle with salt and place in the oven to keep warm while you finish all the fish off.

Now go and get the tartar sauce you made and set it on the table along with the french fries you have made. (your recipe – just make sure you double fry them for the best).

Tartar Sauce

  • 1 celery stalk, cleaned and chopped fine
  • 2 tbsp. finely chopped garlic dill pickles
  • 1 tbsp. horseradish
  • 1 tbsp. flat leaf parsley, finely chopped
  • 1/4 tbsp. dry mustard powder
  • 6 -7 tbsp. good mayonnaise (not salad dressing)
  • 1 tsp. freshly squeezed lemon juice
  • pinch of salt and pepper

Combine in a bowl, mixing really well. Cover and place in the refrigerator for about an hour before serving. This is a real WOW tartar sauce.

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