FRIED COD
Is there anything better than a piece of fresh fried fish? I make this recipe a lot and serve it with salad, as tacos, or for a traditional Palm Sunday meal of garlic potatoes and fried cod. This method of frying fish is very straightforward. Once you master it, you’ll find yourself making it all the time!
Makes 6 servings
2 cups of vegetable oil for frying, plus more as needed
6 (6 oz) pieces of fresh Cod cut in half (horizontally)
1 tsp salt
½ pepper
1 cup all-purpose flour for dipping
For the batter:
¾ Cups all-purpose flour
¾ Cup Corn Starch
½ tsp salt
1 tsp baking powder
1 1/4 cup dark beer
Pour the vegetable oil into a saute pan with high sides and bring the heat to medium high. Allow the oil to warm while you prepare the cod. You’ll know it’s ready for frying when a pinch flour added to the oil makes it sizzle.
Place the cod on a baking sheet and sprinkle it with salt and pepper. Set aside.
Add the dipping flour to a shallow bowl.
Then, make the batter by stirring together the flour, corn starch, salt, baking powder and beer. Mix until combined.
Dip the cod in the flour so it’s coated on both sides. Then dip it into the batter so it’s completely coated.
Carefully, add the fish to the oil and cook it for about 2-3 minutes per side, turning each piece gently with tongs to make sure the entire exterior is golden brown. You may need to cook the fish in batches depending on the size of your pan. Feel free to add more oil as needed as you cook.
Remove the cooked fish with tongs and place them it on a plate lined with paper towels to drain. Serve warm.
