Waterside fish fry as seen on George Hirsch Lifestyle WATCH on PBS PASSPORT
The carbonation in the beer makes the batter exceptionally airy and produces a crispy coating. Malt vinegar is a British favorite on fish and chips.
With its mild flavor, low-fat content, and dense, flaky white flesh, it's no wonder cod is one of the most common fish used for fish & chips, along with haddock and plaice.
George's Beer Batter Cod
makes 4 - 6 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1 1/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
Freshly ground black pepper to taste
2 eggs
1 teaspoon hot sauce
1 cup beer, a strong full-flavored Stout or India Pale Ale
vegetable oil for frying
2 pounds cod fillet, cut into serving pieces
Malt vinegar for serving. FOLLOW THE RECIPE INSTRUCTIONS BELOW
Combine 1 cup of the flour, sugar, baking powder, and black pepper in a medium bowl. Stir in the eggs and hot sauce. Slowly pour in the beer, constantly stirring, until the foam subsides and the batter is smooth. Let the batter rest for 15 to 20 minutes.
Heat 2 to 3 inches of oil to 370 degrees F. In a deep saucepan or deep-fat fryer.
Dredge the cod in the remaining 1/4 cup flour, shaking off any excess, and dip it into the batter.
Carefully slip the pieces into the hot fat and cook until brown on both sides, turning the fish once with a wire skimmer. Remove fish with a skimmer and drain on a wire cooling rack to keep fish crispy. Serve with french fries, malt vinegar, and a good Classic or Garlic Aïoli.
