Sweet potato, cut into wedges
1 kg / 2.2 lb
3 large potatoes
Olive oil, extra virgin
45 mL / 3 tbsp
Cod, fillet, cut into 12 cm / 5” pieces
900 g / 2 lb
Black pepper, freshly ground
Beer, preferably dry stout
355 mL / 1 can
- Preheat oven to 230°C / 450°F.
- In a large bowl, combine sweet potatoes with olive oil. Add salt, chili powder and paprika. Use your hands to mix, so all pieces are coated.
- On a baking sheet, spread sweet potatoes out in a single layer. Bake in preheated oven for 15-25 minutes, flipping halfway through.
- In a large pot or Dutch oven, heat 7 cm / 3” of neutral oil in a Dutch oven to 185°C / 365°F.
- Dry cod well with paper towel. Season with salt and black pepper.
- In a large bowl, mix all-purpose flour with garlic powder and paprika. Stir in egg, mixing well, before gradually whisking in beer.
- Dip cod pieces into batter. Working in batches, place cod in oil, frying until golden brown, about 10 minutes, or until fish is floating near top of oil. Remove to a wire rack.
- Serve with sweet potato fries and lemon wedges.
Dry stout works well in fish batter, or use any beer you like to drink
You can use any white fish for this recipe (i.e. tilapia, halibut)
Add a few pinches of cayenne pepper to fish batter if you like spice
Tartar sauce and malt vinegar make good accompaniments for the fish
Monitor the temperature of the oil carefully. If temp is too low you’ll end up with greasy fish. Too high and the outside will cook before the inside is done