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Serves/Makes: 4

Ingredients:

• 2 pounds (1 kg) firm boneless white cod fillets, patted dry
• 5 cups (1.25 L) vegetable oil
• 1 cup (250 mL) peanut oil
• 1 cup (140 g) flour
• 1/4 cup (60 mL) rice flour or cornstarch
• 1 egg
• 1 1/4 cups (310 mL) amber ale
• 1 teaspoon (5 mL) salt
• 1/2 teaspoon (2.5 mL) white pepper

How to cook:

• Heat vegetable oil and peanut oil into a Dutch or large, sturdy saucepan at least twice as large as the measure of oil (12-cup / 3-L).
• Into a large shallow bowl, whisk together flour and rice flour or cornstarch.
• Into a clean bowl, beat together egg, amber ale, salt and white pepper, until smooth.
• Slowly whisk egg mixture into flour mixture, until smooth.
• Dip fish fillets, one at a time, into batter.
• Deep-fry into batches into hot (375°F / 190°C) oil for 4 to 7 minutes, depending on size and thickness of fish.
• Do not crowd fish into hot oil, or it will be soggy.
• Using a long-handle slotted spoon or tongs, turn fish over as often as needed for an even frying.
• Remove when golden brown.
• Leave to drain onto paper toweling before serving.
• Serve along with French fries or potato chips.

Notes:

The carbonation in beer helps create a light, crisp crust.
Peanut oil will help prevent the oil from smoking.
Choose dense white fish (cod, haddock...), that will not fall apart when fried.
Cut fish into uniform pieces so it that it cooks evenly be sure to pat dry fish with paper toweling to absorb extra moisture before dipping it into batter.
Serve along with French fries or potato chips.

This recipe for English White Cod and Chips serves/makes: 4

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Main Ingredient: Cod
Preparation Method: Deep Fried
Cuisine: English