2poundscodcut into filets, fresh or frozen and thawed
1teaspoonkosher salt
½teaspoonground black pepper
Cooking Oil
2cupsvegetable oil
Beer Batter
1 ½cupsall-purpose flour
1tablespoongarlic powder
2teaspoonsseafood seasoningWe used Old Bay.
1large egg
12ouncesbeer
Instructions
Set the fish out on a flat serving dish, and allow it to sit out for 10-15 minutes while you make the batter. Use a paper towel to dry the fish. Season the fish with salt and pepper.
2 pounds cod, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
Using a large, heavy-bottomed pan, heat cooking oil over medium heat.
2 cups vegetable oil
In a large bowl, combine the flour, garlic powder, and seafood seasoning. Add the egg, and then slowly add the beer. Whisk to combine, making a semi-thick liquid batter. (It should be thinner than pancake batter but thicker than buttermilk.) Set aside.
1 ½ cups all-purpose flour, 1 tablespoon garlic powder, 2 teaspoons seafood seasoning, 1 large egg, 12 ounces beer
Working in batches, take a piece of fish, and dip it into the batter. Make sure to coat the fish evenly on all sides.
Place the fish into the hot oil. Cook until golden brown then remove to a wire rack to cool. If necessary, flip the fish while cooking to ensure both sides brown evenly.
Serve hot with lemon slices, malt vinegar, tartar sauce, or dill sauce.
Notes
The calories listed are an approximation based on the ingredients and a serving size of a quarter of a pound of fried cod. Furthermore, the calorie count does NOT include the fries, lemon, and tartar sauce seen in the photos. Actual calories will vary. The beer battered cod can be stored in your fridge in a sealed container for up to 3 days.