Method of cooking:

1. Place a bowl on the lid of the bowl, weigh 350 g of cod fillet in it. Cut the fish into smaller pieces. Then lightly rub each piece with a pinch of salt and pepper. Drizzle the fillets with 1 tablespoon of lemon juice. Store the fish in the refrigerator and prepare the beer batter.
2. Install a whisk. Add 200g of very cold beer, 150g of wheat flour type 550, 1 teaspoon of baking powder, 1 egg, 1/2 teaspoon of salt and a teaspoon of oil. Blend for 3 minutes on speed 6.
3. The dough should have the consistency of thick cream. If the dough is thick, add a little beer, if it is too thin, add flour as needed and mix with a spatula.
4. Heat 5 tablespoons of oil in a pan. Pour the batter from the bowl into a container.
5. Take the fish out of the refrigerator. Dip each piece into the beer batter. Fold in excess dough. Each piece of fish should be completely covered with a layer of batter.
6. Fry the pieces of fish prepared in this way in a pan until golden brown on both sides. ​
7. It tastes best with tartar sauce and green pea puree from CVR.