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Frying Cod Fish


Super Easy Beer Battered Fish and Chips Recipe! This fried cod comes out super crispy and golden brown and flakey on the inside! The homemade french fries are perfectly golden brown and crisp! Serve this Classic Fish and Chips with tarter sauce, lemon wedges, malt vinegar or coleslaw!

Ingredients

French Fries
▢1 1/2 lbs russet potatoes
▢oil for frying
Beer Battered Cod
▢1 1/2 lbs fresh cod
▢6-8 oz. light beer
▢1 1/4 cup all purpose flour, divided
▢1 tsp salt
▢1/2 tsp pepper
▢1/4 tsp garlic powder
▢¼ tsp old bay
▢¼ tsp paprika

Instructions

For the fries
Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry.
Add 2 inches of oil to a deep pot or chicken fryer no more than ½ of the way full!
Heat oil on medium low to 200°F-250°F. Add in fries and let cook slowly for 12 minutes, maintaining a 200-250° temperature in the oil. The potatoes will be soft and flexible.
Scoop out fries and lay them out on a cookie sheet. Raise oil up to 375°F.
Refry, this time in small batches 5-7 minutes each, so that the oil temperature stays around 350°-375°F. Remove them from the oil and sprinkle immediately with salt.
For the fish
Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel.
In a bowl combine ¾ cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thiner than pancake batter.
Toss fish in remaining ½ cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°- 375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through.
Serve immediately while hot along with the fries. Serve with tartar sauce, lemon wedges and malt vinegar.