Beer-Battered Cod
Ingredients
- canola or peanut oil, for frying
2 lbs.
wild-caught Alaskan cod (or similar fish), cut into 10-12 evenly sized portions
1 ½ tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns (or to taste)
1 cup
flour
1 tbsp.
garlic powder
1 tbsp.
Kowalski's Smoked Spanish Paprika
2 tsp.
seasoned salt
1
egg, lightly beaten
10 ½ oz.
pale lager-style beer
- freshly ground Kowalski's California Sea Salt, for finishing
- prepared fries, lemon wedges and tartar sauce, for serving
Directions
- Place a baking sheet fitted with a wire rack in the oven; preheat to 170°.
- Meanwhile, heat 2-3" of oil in a large, deep pot over medium-high heat until oil reaches 375°.
- Pat cod dry with paper towels. Season with kosher salt and black pepper; set fish aside.
- In a medium mixing bowl, whisk together flour, garlic powder, paprika and seasoned salt; mix in egg, then slowly whisk in beer until batter is no longer lumpy.
- Working one piece at a time, dip fish into batter, then carefully place in hot oil; cook until fish is golden-brown (3-4 min.). Carefully remove cooked fish from oil and place on paper towels or a wire rack to drain; sprinkle with sea salt. Transfer each piece of fish to the rack in the preheated oven as it’s ready to keep it warm while frying the rest of the fish.
- Serve with lemon wedges and tartar sauce.
