This recipe for cod has a fillet of cod cooked in a beer batter. If looking for cod recipes, this cod in beer batter will be ideal and is great served with a pea puree and chunky chips.
2 /cod fillets (approx. 175g each)
2 tablespoons plain flour
Vegetable oil, to deep fry
2 portions pea pureé
About 300ml beer batter
Sea salt / pepper
Mise en place
1. Carefully skin the fish fillets and remove any bones. You could ask your fishmonger to do this for you. Cut the fillets into nice, even sizes about 175g each. Place onto a shallow dish, cover with cling film and store in the fridge until required.
2. Put the flour into a shallow dish. Season to taste with sea salt and freshly milled black pepper.
3. Cut the lemon into large wedges. Remove any pips you find.
4. While the batter is at rest, make the beer batter and allow it to stand for 40–45 minutes.
5. While the batter is at rest, make the pea pureé.
1. Heat enough vegetable oil in a deep pan or wok to deep fry to the temperature of about 180°C.
2. Pass the cod fillets through the seasoned flour, shaking off any excess, and then into the batter. Make sure the cod is well coated with the batter. Hold the fillets over the bowl for a few moments to allow any excess batter to run off. Carefully lower the cod fillets into the hot oil. Always lower it away from you to avoid any splashes of oil.
3. Fry for about 5 minutes, when the batter should be crisp and golden, turning from time to time. The frying time will depend on the thickness of the cod fillets. Do not overfill the pan.
4. When the cod is cooked, carefully remove from the oil and drain on kitchen paper to remove any excess oil.
5. Reheat the pea pureé.
6. Serve the cod on warmed plates with a portion of pea pureé. Garnish with wedges of lemon and serve immediately.
- Don’t forget to remove the hot oil from the hob as soon as you have finished frying. You can also fry other fish in this manner, such as plaice, sole or skate wings
- This is great served with chunky hand-cut chips