Not to brag… ok well to brag a little… I ate really well this past weekend. Ryan and I have a friend staying with us, whose name is also Ryan. The three of us went to Eastern Market with the purpose of buying ingredients for fish and chips – which is where this recipe for beer battered fried cod came from. Then, we got to the market and each of us was drawn to something different. Instead of compromising, we went our separate ways and bought what we wanted. The goal – cook off. Each of us making a delicious meal with artisan ingredients.
The Ryans went for Italian foods. Three kinds of ravioli with homemade sauce and meatballs. Homemade pizza (sauce and dough made in our kitchen!) topped with mozzarella, prosciutto, and sopressata. The boys did really well. In fact I think they won (maybe because I didn’t have to do any work). And also, I went first. I stuck with my beer battered fried cod, it was really delicious, and kicked off our eating weekend right.
I made fried fish because I always buy fish when I got to Eastern Market. There is so much variety and it’s so fresh! It’s so much better than what they have at my nearby grocery store. However, what I didn’t like is when I ordered the fish the guy behind the counter said I had a nasally voice. When I looked at him in confusion he added, “in a good way.” What does that mean? It’s bugging me as I keep talking about it.
Forget that though, let’s get back to fish. I bought tuna, for an undetermined future recipe, and lots of cod. I haven’t found – or even looked – for a fish and chips place here in DC because this recipe is really good. The beer battered crust comes out crisp and never greasy. Instead of chips, I like to take an American spin and serve it with sweet potato fries and broccoli (instead of mushy peas which I don’t like). It’s a yummy lunch.
I like the flavor the beer adds to the batter, but if you’re alcohol or gluten averse, use sparkling water instead. The carbon dioxide is important and helps create that perfect crust. If you’re curious about the science, read about it here.
This recipe is pretty simple, but I do have two tips that help ensure it’s deliciousness. First, once you mix the batter you must let it sit. When you let it sit, the batter thickens and that helps it effectively coat the fish. Second, use an oil with a high smoke point peanut, sunflower, or vegetable oil. Then get the oil really hot and keep it there.
If you have a deep fryer then use it, because that’s going to be better at regulating the heat. When you put the fish in the pan it will bring the temperature down. Don’t be afraid to adjust the temperature as you go so that you can ensure a nice crisp crust. Fair warning though, high heat means oil does fly out of the pan. Use one with high edges. I didn’t and I did a fair bit of squealing as oil hit me during cooking.
Adapted from BBC Good Food.
Messy level: Dredging the fish is messy, there’s no way around it. Be prepared that to effectively coat the fish, both the fillet and your hands will get covered. Make sure your kitchen is set with soap and towels for lots of hand washing, and you’ll be fine.
- ¼ cup/ 50g all-purpose flour
- ½ cup/ 50g corn starch
- 1 teaspoon baking powder
- ¼ teaspoon turmeric
- ground black pepper, a few sprinklings to your liking
- ½ cup plus two tablespoons/ 150ml beer (lager or something not too heavy is recommended)
- vegetable oil (sunflower or peanut works too), enough to have ⅓" inch in your pan.
- 2 pounds/ 900 grams cod, cut into 6 fillets.
- In a large bowl, stir together the flour, corn starch, baking powder, turmeric, and pepper. Mix well, then spoon 1 tablespoon out and put it on a plate.
- Slowly pour the beer into the bowl of the flour mixture. Mix with a spoon or fork until you have smooth batter without lumps. I don't recommend a whisk because it gets very clogged up.
- Let the batter rest for 20-30 minutes so it can thicken.
- Once the batter is thicken, pour about ⅓" of oil into a deep saucepan and heat over medium-high. The oil is ready when a drop of batter will crisp on contact with the oil.
- Working in batches of two fillets, pat the fish dry with a paper towel.
- Dredge into the reserved flour mix and then shake off any excess flour.
- Then, carefully dip the fish into the batter. Make sure it's well coated, but let any excess batter drip back into the bowl.
- Carefully put the fish into the hot oil. Let it cook for 3-4 minutes per side. You might need more or less time depending on the thickness of the fish. The fish is ready when the crust is crisp and golden brown.
- Remove cooked fish with a slotted spoon. Place it on a plate lined with paper towels (to absorb the oil) or on a wire cooling rack.
- Let cool for 1-2 minutes then serve.
- Top with flaky salt, a squeeze of lemon, and a hearty shake of malt vinegar.
My favorite, this has got to taste great! Just like the cold beer in the picture.