Beer-battered cod
Cod loin holds a batter because it is thick, firm and low in oil, so it stays in one meaty flake and does not break up in the fryer. Ask the counter for loin from the thick end of the fillet, skinned and cut into even pieces so they cook at the same rate. Cold beer and hot oil are what give you a crisp shell around soft, just-opaque fish.
Ingredients
- 2 skinless cod loin pieces, about 150 to 180g each (ask the counter to skin and cut loins from the thick end, free)
- 100g plain flour, plus extra for dusting
- 1 tsp baking powder
- 150ml cold beer (a lager or pale ale)
- pinch of salt
- about 1 litre sunflower or vegetable oil, for frying
Method
- Heat the oil to 180C in a deep heavy pan, no more than a third full. Use a thermometer.
- Pat the cod dry and dust it lightly in flour. Dry fish grips the batter.
- Whisk the flour, baking powder and salt, then whisk in the cold beer to a thick coating batter. Keep it cold and use it straight away.
- Dip a loin in the batter, let the excess run off, then lower it gently into the oil away from you.
- Fry for 6 to 8 minutes, turning once, until the batter is deep gold and crisp and the fish inside is just opaque and flakes. Fry one or two pieces at a time so the oil stays hot.
- Drain on kitchen paper, salt lightly and serve at once.
Watch Nathan Outlaw at work:
To serve: Thick-cut chips, mushy peas, tartare sauce and lemon. The greengrocer next door has the potatoes for the chips. To drink, a cold lager, or the beer you battered with. Haddock takes a batter the same way.
Shop this recipe: cod, haddock and the fish and chips box. Cut to order at the counter, filleting free.
With the same white fish, try fish tacos.
