Beer Battered Cod with Sweet Potato Fries

Adding beer to batter makes crispy and light fish. Use a pale ale or other favorite. As for the fish, cod makes the perfect choice but you can use any white fish.
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INGREDIENTS

Time 40 minutes
Servings 4
Difficulty Easy

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

  1. Preheat oven to 230°C / 450°F. 
  2. 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.
  3. On a baking sheet, spread sweet potatoes out in a single layer. Bake in preheated oven for 15-25 minutes, flipping halfway through. 
  4. In a large pot or Dutch oven, heat 7 cm / 3” of neutral oil in a Dutch oven to 185°C / 365°F. 
  5. Dry cod well with paper towel. Season with salt and black pepper. 
  6. In a large bowl, mix all-purpose flour with garlic powder and paprika. Stir in egg, mixing well, before gradually whisking in beer. 
  7. 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. 
  8. 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