Cod in beer batter
Fish in beer batter is ideal for gourmets who appreciate delicate fish meat in a crispy batter. The secret of perfect crispness is cold beer.
Preparation: 15 min
Easy
![Cod in beer batter](https://euimagesd2h2yqnfpu4gl5.cdn5th.com/smart/user_res/bay1681287851053AAka/content/16993461193fc5f1fb25f.jpeg)
Preparation: 15 min
Easy
Ingredients:
- 1 g ground black pepper
- 2 g baking powder
- 200 g Beer
- 6 g salt
- 10 g lemon juice
- 60 g chicken eggs, whole
- 150 g wheat flour, type 550
- 50 g Oil, rapeseed
- 350 g cod tenderloin
Method of cooking:
- 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.
- 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.
- 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.
- Heat 5 tablespoons of oil in a pan. Pour the batter from the bowl into a container.
- 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.
- Fry the pieces of fish prepared in this way in a pan until golden brown on both sides.
- It tastes best with tartar sauce and green pea puree from CVR.