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Cod: Beer-Battered Cod with Tartar Sauce

Source of Recipe


Food & Wine






List of Ingredients



• 1 cup mayonnaise
  
• 1 Tbsp Dijon mustard
  
• 1 scallion, including green top, chopped
  
• 1-1/2 tsp lemon juice
  
• 2 Tbsp chopped dilled gherkins
  
• 1 Tbsp chopped capers
  
• 2 Tbsp chopped fresh parsley
  
• Salt
  
• Fresh-ground black pepper
  
• Cooking oil, for frying (approximately 1 quart)
  
• 1 cup flour
  
• 1 egg, beaten to mix
  
• 1 cup beer
  
• 2 lbs. cod fillets, cut into approximately 1-1/2 x 3-inch pieces
  






Instructions



1. In a medium bowl, combine the mayonnaise, mustard, scallion, lemon juice, gherkins, capers, parsley, and a pinch each of salt and pepper. Heat the oven to 200º F. Cover a baking sheet with paper towels and top with a rack.
   
   
2. In a medium pot, heat 3 inches of oil to approximately 365º F. Meanwhile, in a medium bowl, combine the flour with 1/2 teaspoon salt. Whisk in the egg. Add the beer slowly, whisking.
   
   
3. Dip the pieces of cod, a few at a time, in the batter, and then put them in the oil. Cook until the fish is done and the crust is light brown, about 4 minutes for 3/4-inch-thick fillets. Remove the fish with tongs and put the pieces on the rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven. Repeat in batches with the remaining fish. Serve with the tartar sauce.
   
   Serves 4
   
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   NOTE:
   
   For a crackling crisp coating, fry the cod in small batches. Too many pieces in the pot cool the oil, and the fish comes out soggy and greasy instead of great.