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Ingredients
- Beer-Battered Cod
- 4 * 4x4 ounce cod filets (or cod filets to equal 1 1/2 lb total)
- 1 * 1 teaspoon dry yeast
- 3 * 3 tablespoons warm (body-temperature) water
- 1 * 1 bottle beer
- 1 1/4 * 1 1/4 cups flour, sifted
- 1/4 * 1/4 cup flour
- * salt and pepper
- 1 * 1 litre vegetable oil, for frying (may be more depending on size of pot) from chip recipe
- 1 * 1 teaspoon lemon salt
- Chips
- 4 * 4 large russet potatoes
- 1 * 1 litre vegetable oil, for frying (may be more depending on size of pot) keep for frying Beer-Battered Cod
- * flaky sea salt
- Tartar Sauce
- 1 * 1 egg yolk
- 1 * 1 tablespoon Dijon mustard
- 300 * 300 millilitres vegetable oil
- 1 * 1 shallot, finely minced
- 3 * 3 tablespoons minced cornichons
- 3 * 3 tablespoons chopped chives
- 2 * 2 tablespoons chopped parsley
- 2 * 2 tablespoons capers, drained and finely chopped
- * lemon juice to taste
- * hot sauce to taste
- * salt and pepper to taste
- Lemon Salt
- * zest of one lemon
- 1/2 * 1/2 cup flaky sea salt
Preparation
Step 1
Directions
Beer-Battered Cod
1. To prepare beer batter, combine yeast and warm water in a medium bowl. Let stand about a minute at room temperature; yeast should begin to foam slightly.
2. Add the beer and stir in sifted flour. Mix should resemble pancake batter consistency; adjust with additional flour or water if necessary.
3. To prepare fish slice filets into approximately 12 x 2oz portions. (Each piece should be about the size of half a deck of cards.)
4. Dust filets with the remaining flour and season lightly with salt and pepper.
5. Dip one at a time into batter and fry, in small batches, in 360deg oil until gloden. Remove filets with slotted spoon and drain on paper towels. Season filets with lemon salt while still warm.
Chips
1. To prepare potatoes, peel and cut each lengthwise into 6 pieces. Bring a large pot of salted water to a roiling boil.
2. Parcook the potatoes by boiling them for about 6-8 minutes. Potatoes should be barely broken up and puffy just around the cut edges; gently drain and spread out on tray to let dry out slightly.
3. Heat vegetable oil in a wide, deep pot to 360deg. Deep fry potatoes until golden brown on all sides, about 4-6 minutes.
4. Remove using a slotted spoon and drain on paper towels. Season chips generously with flaky sea salt while still warm.
Tartar Sauce
1. For tartar sauce, combine egg yolk, lemon juice and mustard in medium bow. Whisk in vegetable oil in a slow, steady stream. Fold in shallot, cornichons, chives, capers and parsley. Season to taste with hot sauce, salt and pepper.
Lemon Salt
1. Combine well in a medium bowl. Spread out on tray or plate to dry out overnight or place in low oven (250) for an hour.