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Guinness Beer Battered Cod. Crunchy beer battered cod fillets flavored with the earthiness of Guinness beer.
For the chips:
Slice the potatoes into even sized sticks. Mine were about ¼ by ¼ inch thick. Place them in a bowl of ice water once cut. Allow them to sit for 5-10 minutes. Drain off the water and blot off excess water that remains on the potato sticks.
For frying, I used a countertop fryer, but you can use a Dutch oven or even a large cast iron skillet. Heat oil to 375ºF. Drop ¼ of the chips into the fryer. Allow them to cook for three minutes. After three minutes, pull them out of the hot oil using a slotted spoon or kitchen spider and drain on a paper towel. They will only be par-cooked at this point. Cook the rest of the chips in the same fashion. Once they are all par-cooked and drained, put them back in the fryer the same way. Cook ¼ of the batch at a time and cook until they are crispy and golden. Scoop chips out of the oil, drain on paper towels and immediately season them with salt to your liking. It is crucial to salt them while hot out of the fryer.
For the fish:
Heat oil to 375ºF. Once again, I used a table top fryer, but you can use whatever you are comfortable with. A Dutch oven or cast iron skillet is fine too.
In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add the beer. Whisk until smooth. Allow the mixture to sit for at least ten minutes.
Put the cornstarch into a shallow bowl. Dredge the fish in the cornstarch. Dip fillets into the batter and allow the excess batter to run off. This step is important because if you don’t let the excess run off, the fillets will be too thick and won’t cook through properly.
Carefully slip fillets into the hot oil. Allow to cook on one side for three to four minutes. Flip over and allow it to cook on the other side for another three to four minutes.
Once cooked, place fillets on a paper towel to drain. Serve immediately.
A delicious broiled salmon fillet marinated in miso, honey and ginger and served over fried vegetable brown rice. Grilled pineapple and baby bok choy complete this easy, tasty dinner.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!