Best Battered Cod Recipes

BEER BATTERED COD

Steps:

• Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.
• Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

MEMPHIS CORNMEAL BATTERED COD

Steps:

• In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps.
• Preheat deep-fryer to 375 degrees F. with peanut oil.
• Season cod with salt and pepper and dredge in batter. Allow excess batter to drip off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual places and serve with Tartar Sauce.
• In a small bowl, mix all ingredients together.

BATTERED COD

Steps:

• Place 1 3/4 cups water in the bowl of an electric mixer fitted with the whisk attachment. Turn mixer on low speed and beat in flour, 1/2 teaspoon salt, and baking soda. Strain through a fine mesh sieve set over a large bowl.
• Heat oil in a large saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place 1 cup flour in a shallow dish. Working with one piece of cod at a time, dredge cod in flour and then place in batter to coat, shaking off any excess. Carefully place in heated oil. Fry until golden and crisp, about 7 minutes. Transfer cod to a wire rack and sprinkle with salt. Repeat process with remaining fish and batter. Serve immediately with desired sauces.

BEER-BATTERED COD

Steps:

• Heat oil in a large cast-iron or heavy skillet until a deep-fry thermometer registers 375 degrees. Meanwhile, whisk together eggs, beer, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl; set aside.
• In a separate medium bowl, whisk together flour, remaining teaspoon salt and 1/4 teaspoon black pepper, and cayenne; add to egg mixture. Whisk until batter is well combined; let rest 15 minutes.
• Dip fish strips one at a time into batter, letting excess drip off. Working in batches, drop carefully into hot oil; fry until fish is golden and crisp and cooked through, about 4 minutes. Remove with a slotted spoon; drain on paper towels. Serve immediately with warm corn tortillas, sour cream, salsa, and shredded cabbage.

BEER BATTERED COD

Steps:

• Pour oil into deep fryer or large heavy skillet, filling no more than 1/3 full. Heat to 375 degrees F on medium heat.
• Mix Batter Mix and Old Bay in medium bowl. Add beer or water; stir until smooth. Dip fish into batter. Shake off excess.
• Fry fish, a few pieces at a time, 3 to 5 minutes or until golden brown, turning once to brown evenly. Drain on paper towels.

GUINESS BEER BATTERED COD

Steps:

• Pour the GUINNESS® into a large bowl and add the flour, baking powder, salt and pepper. Then whisk until it is light and frothy. Let the batter sit for 15 minutes - remember good things come to those who wait! Meanwhile, heat a deep fryer to 180°C When the batter is ready, dust the fish with flour and coat evenly with batter. Fry for 5 - 6 minutes turning once halfway. Then serve with chunky chips, salad and a cool GUINNESS®. Get your batter ready and then knock it up for the lads at half time.
• Tip.
• To stop your batter sticking to the wire mesh of your deep fat fryer, simply take the mesh out and use a slotted spoon to lift your fish instead. Genius.

MEMPHIS CORNMEAL BATTERED COD

Steps:

• In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps.
• Preheat deep-fryer to 375 degrees F. with peanut oil.
• Season cod with salt and pepper and dredge in batter. Allow excess batter to drop off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual plates and serve with tartar sauce.

BEER-BATTERED COD

Steps:

• Whisk together the eggs, beer, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl; set aside. In a separate medium bowl, whisk together the flour, remaining teaspoon salt and 1/4 teaspoon black pepper, and cayenne; add to the egg mixture. Whisk until the batter is well combined; let rest 15 minutes.
• Meanwhile, heat oil in a large cast-iron or heavy skillet until a deep-fry thermometer registers 375°F.
• Dip the fish strips one at a time into the batter, letting excess drip off. Working in batches, drop carefully into hot oil; fry until the fish is golden and crisp and cooked through, about 4 minutes. Remove with a slotted spoon; drain on paper towels. Serve immediately.

BATTERED COD WITH MARIE ROSE SAUCE

Steps:

• SAUCE:.
• In a bowl, whisk mayonnaise with ketchup, lemon juice, and Tabasco. Set aside.
• FISH:.
• Pour water into large bowl. With mixer at low speed, beat in 2 cups fliour, 1/2 tsp salt, and baking soda.
• In large saucepan, heat oil to 360 degrees. Dust 5 pieces of cod with flour, tapping off excess. Dig cod in batter; add to hot oil.
• Fry to golden brown and crisp, about 7 minutes. Using slotted spoon, remove from oil and transfer to a rack lined with paper towels.
• Repeat with remaining fish and batter.
• Sprinkle with salt, if desired, and serve with sauce.