Sat, Mar 11|
Beer Battered Fish
This weeks recipe comes to us from Joshua Weissman's new book "an unapologetic cookbook". This beer-battered fish is quick, easy and sure to be a weeknight favorite.
Time & Location
Mar 11, 2:00 PM – 3:00 PM EST
About the event
A two pound piece of cod cut in to 5 by 2 inch pieces
High heat oil, I use canola, about four cups
225 grams AP flour
1 TBS garlic powder
2 tsp white pepper
2 1/2 tsp fine sea salt
1 large egg
12 oz can of light beer
Seson he cod generously with salt on all sides. Place on papertowes and let ist at room temperature for 15 minutes. This will allow the water to drain out.
Fill a large, cast iron pot or heavy bottom pan so that the oil comes two inches up the side and heat the oil to 365 degrees fahrenheit. You will need a thermometer to keep track of the oil temperature.
Place 60 grams of flour on a plate or bowl. Mix the remaining flour with the paprika, garlic powder and white pepper until combined. Whisk in the egg to the flour and spice mixture until shaggy and clumpy. Slowly whisk in the beer until you have a smooth batter.
Toss the pieces of fish in the dry flour and shake off the excess. Next dip the fish in the batter. Drop the fish into the hot oil and fry for 3 to 5 minutes using a spider or tongs to flip half way through until golder brown. Do a few pieces at a time to as not to crowd the pan.
Remove the fish from the oil and place on a wire rack to drain.