Guinness battered cod
What more could you ask for than to take a couple pieces of good looking fish dip them in some beer batter and fry till crispy? The two more important factors for this dish are good beer and good fresh seafood. Just because it is deep fried does not mean it covers up bad fish (I want to name a local restaurant famous for this but I promised myself I would not turn into that guy). That 30 pack for 6 dollars crap has zero business in a kitchen or in your body (remember foremost you have to respect yourself). I love using Guinness because a slight taste of Guinness can be found in every flavorful bite.
For this recipe you will need:
- 2 lbs of cod cut into large sections
- 1.5 cups all-purpose flour plus about 1/2 cup for dredging the fish
- 1 bottle of Guinness Draught
- 1/2 cup of whole milk
- 1 egg yolk
- 1 TB of kosher salt and black pepper
- 1/2 gallon of canola or peanut oil
Mix the flour, salt, pepper, Guinness, egg yolk, and milk into a bowl and whisk to combine. Place in the fridge for an hour to let everything come together.
Fill a stock pot or a dutch oven with the oil and place a thermometer in the oil (I use a candy thermometer that cost 3 bucks at Target). Bring the oil up to 365 degrees.
While the oil is coming up to temperature dredge the cod pieces in flour and set on a plate.
When the oil gets to 365 degrees dip the floured cod into the batter and then carefully place the cod into the oil. Fry a couple pieces at a time so you don’t lower the oil temperature and crowd the fryer.
Cook the cod till done (about 5-7 minutes). Once it is done remove from the oil and drain.
Serve and enjoy with potato wedges.
Another great way to use Guinness!