About this recipe:Light lime beer battered cod, fried into a crispy delight. Don't worry, you can't taste the lime in the batter, it just makes the fish super light and crisp. Been tried and praised by my whole family. The lime beer means there is no need to saturate the cod in lemon juice after frying, which saves it going soggy. Serve with chips, ketchup, tartar sauce and mushy peas.
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Method Prep:10min › Cook:20min › Ready in:30min
For the fish:
Pat the cod fillets dry with some kitchen paper then season with salt and pepper.
Preheat the oven to 100 C or lowest gas setting.
For the batter:
To make the batter sift flour, pinch of salt, pepper and baking powder into a bowl. Slowly add citrus beer and whisk until a smooth thick batter forms. (About the thickness of double cream, thick enough to coat the back of a spoon).
In a deep frying pan over a medium-high, warm enough oil to deep fry the fish. The oil is ready when a piece of bread is dropped in and comes straight to the surface.
Dust the cod in plain flour then dunk in the thick beer batter and let the excess drip off. Gently place the fish in the oil laying it away from you and cook. Let the cod fry until deep golden in colour, turning as necessary. Remove from the oil and drain the excess oil. Check that the fish is cooked, it should flake easily with a fork.
Keep the fish warm in the oven until serving. This time in the oven will allow the batter to crisp further also. Remove from the oven and serve hot.
After frying season to taste but the seasoning on the fish and in the batter will usually do it. Serve with sauces of your choice and velvety mushy peas.