06-24-2005, 03:51 AM
1 1/2 quarts canola oil
4 cups all-purpose flour plus 2 cups for dredging
1 teaspoon kosher salt plus 1 teaspoon
1 teaspoon freshly ground black pepper plus 1 teaspoon
1 teaspoon granulated garlic plus 1 teaspoon
1 teaspoon granulated onion plus 1 teaspoon
1 1/2 pints amber ale
2 1/2 to 3 pounds cod fillets, trimmed and boned
Chips (recipe follows)
Remoulade (recipe follows)
Lemon crowns
In a deep pot, preheat the cooking oil to 345 degrees F.
Thoroughly mix 4 cups of the flour, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic, and 1 teaspoon onion. reserving 2 cups of mixture for dredging. Add beer to mixture, whisking to form lump-free, smooth batter. Batter should resemble pancake batter - thick enough to coat fish well. Cut the fish into 3 to 4 ounce strips and pat dry using paper towels. Combine the remaining flour and seasoning to dredge the fish.
Dip cod strips into reserved flour and remaining seasoning mix, coating completely. Then dip breaded strips into batter, shaking off any excess. Gently place battered fish strips into hot oil. Turn fish when batter is set and cook until golden brown, approximately 3 to 4 minutes. Remove from oil and drain well.
Serve fish over chips with remoulade on the side. Garnish with lemon crown and chopped parsley. Salt and malt vinegar to taste.
4 cups all-purpose flour plus 2 cups for dredging
1 teaspoon kosher salt plus 1 teaspoon
1 teaspoon freshly ground black pepper plus 1 teaspoon
1 teaspoon granulated garlic plus 1 teaspoon
1 teaspoon granulated onion plus 1 teaspoon
1 1/2 pints amber ale
2 1/2 to 3 pounds cod fillets, trimmed and boned
Chips (recipe follows)
Remoulade (recipe follows)
Lemon crowns
In a deep pot, preheat the cooking oil to 345 degrees F.
Thoroughly mix 4 cups of the flour, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic, and 1 teaspoon onion. reserving 2 cups of mixture for dredging. Add beer to mixture, whisking to form lump-free, smooth batter. Batter should resemble pancake batter - thick enough to coat fish well. Cut the fish into 3 to 4 ounce strips and pat dry using paper towels. Combine the remaining flour and seasoning to dredge the fish.
Dip cod strips into reserved flour and remaining seasoning mix, coating completely. Then dip breaded strips into batter, shaking off any excess. Gently place battered fish strips into hot oil. Turn fish when batter is set and cook until golden brown, approximately 3 to 4 minutes. Remove from oil and drain well.
Serve fish over chips with remoulade on the side. Garnish with lemon crown and chopped parsley. Salt and malt vinegar to taste.