John Myers
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Cod Fillet in Beer Batter
The perfect cod fillet in beer batter recipe with a picture and simple step-by-step instructions.
Potato salad:
- 700 g Firmly boiling potatoes
- 200 g Salad cucumber (preferably the small snack cucumbers)
- 1 medium sized Onion
- 3 Eggs size L.
- 200 g Yogurt 1.5%
- 140 g Crème fraîche or casual
- 0,5 Lemon, juice
- Salt, pepper, sugar
Fish:
- 500 g Cod fillet
- 500 g Lemon juice
- Pepper salt
- Flour for rolling
Dough:
- 2 Eggs
- 100 g Flour
- 200 ml Beer
- Salt
Salad:
- Peel the potatoes, cut large quarters, cut small ones in half and cook in salted water until cooked. Drain, evaporate well and allow to cool.
- Wash the cucumbers, dry them, do not peel and cut them into approx. 8 mm cubes. The inside of the snack cucumber can be cut into small pieces because it is firm. Peel the onion, dice it into small pieces. Boil the eggs hard (8-10 minutes, depending on size), then chill them in cold water, peel them and cut them into small pieces. Cut the slightly lukewarm potato pieces into slices that are not too thin. Put everything in a larger bowl and mix together.
- Mix the marinade with yoghurt, crème fraîche, lemon juice, salt, pepper and sugar. Season well, the potatoes will take away some of them. Fold the marinade into the potato mixture, close the bowl and let the salad steep for at least 2 – 3 hours at room temperature. Stir it a little again before serving, season to taste and, if necessary, add seasoning.
Fish and beer batter:
- Wash the fish fillet in cold water, dry it and debone it if necessary. Drizzle a little lemon juice all around, pepper and salt. Then portion (the size of the individual portions depends on the size of the fillet and at your own discretion). Roll the individual pieces in the flour, knock off any excess and keep them ready on a plate.
- In the meantime, slowly (!) Heat neutral frying oil to 175 ° in a larger saucepan. A thermometer is recommended. Anyone who owns a deep fryer takes it.
- For the beer batter, separate the eggs and first beat the egg whites until stiff. Then mix the egg yolk, flour, beer and salt vigorously and let rest for 5 minutes. Then fold in the egg whites.
- When the oil has reached its temperature (this should be maintained during the entire deep-frying process if possible), turn the individual fish portions thoroughly in the beer batter and fry them in the oil all around until golden brown. The inside of the fish should not get dry. Turn the pieces over and over while frying. After lifting out and before serving, degrease a little on kitchen paper.
- Serve with the salad ……… and just let it taste ….. and not just on a Friday … ;-))
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