Beer battered Cod

By á-49057

Beer battered cod and roasted potato salad

Ingredients

• 1 1/2 lb. yukon gold potatoes cut into 1 in wedges
• 2 tablespoons olive oil
• kosher salt & papper
• Oil for frying
• 1/2 tsp baking powder
• 1/2 cup light beer
• 1 large egg, beaten
• 3 tbsp capers, patted dry
• 1 1/2 lb. cod fillet cut into 4 long pieces
• 2 tbsp whole-grain mustard
• 2 tbsp fresh dill, roughly chopped

Preparation

Step 1

Heat oven to 450. On a large rimmed baking sheet, toss the potatoes with the oil and 1/2 tsp each salt and pepper. Roast, without turning until golden brown and tender 18-22 minutes.
Meanwhile heat 1 inch oil in a large deep skillet or dutch oven to 360. In a medium bowl, whisk together the baking powder, 1/2 cup flour and 1/2 tsp sale. Stir in the beer and the egg.
Add the capers to the oil and fry until crisp about 1 minute; transfer to a paper towel lined plate. Coat the fish in the flour, then dip in the batter, lettting any excess drip off, then carefully transfer to the oil and cook until golden brown and cooked through 6-8 minutes.
Toss the potatoes with the mustart, then with the dill and crispy capers. Serve with fish and lemon wedges.