My husband and I recently returned to our hometown in Connecticut, greeted by the typical spring weather of New England: cold, gray, and damp. Naturally, it put me in the mood for a hearty fish and chips dish. Cod happens to be one of my favorite fish to fry in a beer batter. Its firm texture fries up beautifully and pairs perfectly with the crispy batter. When making the beer batter, I find it essential to use a local brewery's beer. I recommend visiting your nearby brewery, sampling a flight of their light beers, and selecting one that tantalizes your taste buds.
Frying may seem daunting and messy at first, but with practice, it becomes more manageable. I've discovered that using a wok is the best method for frying. It offers better oil control and reduces overall mess.
Ingredients:
1 lb fresh cod
2 tbsp salt
1 ¼ cups all-purpose flour (divided)
⅔ cup sparkling water
½ cup light beer
Lemon and dill for garnish
Canola oil for frying
Directions:
Fries: Peel and cut the potatoes into fries. Soak them in cold water for 5 minutes, then drain and pat dry. Fry the potatoes in hot oil until golden brown. Remove and place on a rack to drain excess oil. For extra crispness, transfer the fries to a preheated oven at 400°F, keeping an eye on them to prevent overcooking.
Fried Cod: Cut the cod into smaller pieces for bite-sized portions. Divide the flour into two bowls (one for dredging and one for the batter). Add salt to both bowls and whisk together the beer and sparkling water in another bowl to create the batter. Coat the fish in the dry flour mixture first, then dip it into the batter before transferring it to the hot oil. Adjust the batter consistency by adding more beer if it's too thick. Test with a small slice of fish to ensure the batter is light and crispy. Garnish the fried fish with dill, salt, and a squeeze of lemon before serving.
Enjoy your homemade fish and chips for a comforting meal that's perfect for any occasion!
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