| Good Morning, Wednesday September 8, 2010 9:17 am |
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Beer Battered Cod
1 1/4 C flour
1/2 t salt
1 egg, separated
12 oz beer - Stale beer works best
1 T vegetable oil
Oil for deep frying
2 lb cod fillets, rinsed, patted dry
Flour for dredging
Tartar sauce, optional
t = teaspoon
T = tablespoon
C = cup
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In a large bowl, sift together the flour and salt; make a well in the center. Add the egg yolk and half of the beer; whisk gradually drawing in the flour to form a smooth paste. Stir in the remaining beer and the oil; do not over mix. Cover and let stand for 15 to 30 minutes.
Meanwhile, heat the oil for deep-frying (you'll need at least 8 C) to 375°.
Cut the cod fillets into 4-inch pieces. Beat the egg white until very foamy and fold it into the batter.
Working in batches, dredge the fish pieces with flour, shaking to remove the excess. Dip a piece into the batter and place in the hot oil. Fry about 4 minutes, depending on the thickness of the fish or until golden brown and crisp. Remove and drain well on paper towels; keep warm. Repeat with remaining pieces of fish. Serve with tartar sauce.
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