INGREDIENTS
UNITS
SCALE
INGREDIENTS
SWEET POTATO FRIES
- 2.2 lbs Sweet potato, cut into wedges
- 3 tbsp Olive oil, extra virgin
- 1 ½ tsp Salt
- 1 tbsp Chilli powder
- 1 tbsp Paprika , sweet
BATTERED COD
- for frying Neutral oil
- 2 lbs Cod, fillet, cut into 12 cm / 5 " pieces
- 2 tsp Salt
- ½ tsp Black pepper, freshly ground
- 1 cup All-purpose flour
- 1 tbsp Garlic powder
- 1 tbsp Paprika, sweet
- 1 large Egg
- 1 can Beer, preferably dry stout
- for garnish Lemon, wedges
METHOD
- 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 to 25 minutes, flipping halfway through.
- In a large pot or Dutch oven, heat 7 cm / 3” of neutral oil 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.
METHOD
- 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.
NOTES
- 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
