zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Blonde Beer-Battered Cod

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Blonde Beer-Battered Cod

    Using lager in the batter for our national fish dish makes the crisp coating fabulously light – and any that’s left over provides the perfect accompaniment.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 6

    Ingredients

    • 225g self-raising flour
    • ¼ tsp sea salt
    • 330ml blonde beer
    • 1.5 litre sunflower oil, for frying
    • 6 skinless cod fillets, about 150g each, pin-boned
    • 2 lemons, in wedges

    Method

    1. Mix the flour and salt together in a large bowl. Slowly pour in the beer, whisking all the time, until the mixture is smooth and has a consistency similar to double cream.
    2. Heat the oil in a deep-fat fryer or large saucepan to about 190°C – the point at which a 2cm cube of bread browns in 25 seconds. Dip the cod fillets in the batter to coat, then fry, in three batches, for 4–5 minutes each, until the batter is crisp and golden and the fish is cooked through; the exact cooking time will depend on the thickness of the fish. Drain on kitchen paper and keep warm while you cook the rest. Serve with the lemon wedges.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    It may seem unoriginal, but a glass or two of the same beer you have used in the recipe will harmonise perfectly. The sweet, spicy hoppiness of this beer gives a little exotic vim to the deliciously plain fare.

    Comments

    Average user rating

    3 stars

    Glossary