Beer Battered Cod

• servings: 8 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

2 lb cod fillets

1 3/4 cup all-purpose flour (for the batter)

2 cups beer (I used Budweiser)

1 tsp salt (divided)

1/4 tsp black pepper

Vegetable oil (for frying)

1 cup all-purpose flour (for dredging)

Directions

Open the beer and let it sit for about 15 minutes so that all the foam evaporates. Then in a large bowl, combine 1 3/4 cup flour, 1/2 teaspoon salt, and 2 cups beer with a whisk. Mix just until the batter is no longer clumpy.

Pat the cod fillets dry using a paper towel and season both sides of each cod fillet with salt and pepper. Make sure to pat dry well. The more you dry the fillets, the better the batter will stick to the fish.

Heat about 2-3 inches of vegetable oil in a heavy-bottomed skillet over medium-high heat. Use an instant-read thermometer to make sure the oil temperature stays at 375 degrees Fahrenheit.

In a separate bowl, combine 1 3/4 cup flour with 1/2 teaspoon salt. Then use tongs to dredge the seasoned cod fillets 1 at a time.

Then dip the flour-coated fish into the beer batter and fry in batches. I usually fry about 4 fillets at a time. You don't want to overcrowd the pot or else the oil temperature will drop. Flip each fillet with tongs when they start to turn golden brown (about 2-3 minutes per side).

Once the fillets are fully cooked, transfer to a plate lined with paper towels to absorb any excess oil. Serve warm with tartar sauce.

Nutrition

• Calories: 275 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Cholesterol: 49 mg
• Sodium: 355 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 25 g