slogan


SERVES 4

INGREDIENTS:

4 Cod Fish Filets                                                         
6oz All Purpose Flour (Plus A Bit Extra For Dredging)
1 Tsp Baking Soda                                                      
1 (8oz) Bottle Of Beer
Juice Of ½ Lemon                                                      
Salt & Pepper
3lbspotatoes, Peeled And Sliced                               
 Fat For Frying
Malt Vinegar


DIRECTIONS:

Preheat Oven To 400˚

1.      Heat Oil In Pan Or Deep Fryer To 190˚C (375˚F).  Be Sure Potatoes Are Very Dry Before Adding To Oil. Fry For About 3 Minutes. They Should Not Have Color. Remove And Drain On Paper Towels. (They Will Be Re-Fried At The End To Make Them Crispy) Reduce Heat On Oil To 160˚C (320˚F)

2.      Add Flour To A Large Plate. Season With Salt & Pepper. Dredge Cod Fillets Through Flour Thoroughly. It Is Important That They Have Plenty Of Flour On The Fillets. Leave On Plate While You Make The Batter.

3.      Put The 6oz Flour, Baking Soda, Salt & Pepper Into A Large Bowl. Slowly Add The Beer To The Flour. It Will Become Quite Foamy So Be Sure It Does Not Overflow. Whisk The Batter Thoroughly Until There Are No Lumps. Add Lemon Juice And Stir Again.

4.      Take Cod Fillets And Swirl Them In The Batter Until Well Coated Then Immediately Add To Oil. Do These One At A Time And Let The Batter Begin To Set Before Adding The Next Piece. Cook The Cod For 6-10 Minutes Or Until Golden Brown. Remove The First One In And Follow In Order. Drain On Paper Towels And Keep In A Warm Oven Until Chips Are Done.

5.       Increase Heat On Oil Again To 190˚C. When At That Temperature, Add Chips Back To Oil And Finish Cooking Until Golden And Crispy, About 5 Minutes.

6.       Immediately Remove And Drain On Paper Towels Then Sprinkle With Sea Salt. Best Served With Salt & Vinegar And Tartar Sauce.

 


4960 Bethesda Ave,
Bethesda, MD. 20814

info@pescadeli.com
Tel: 301-841-8151

Store Hours»
M-F 10am-8pm
Sat 9am-7pm
Sun 10am-6pm

rssrss
Best of Bethesda

Pescadeli Catering