Home » Knotty Blonde Ale Beer Battered Cod

Knotty Blonde Ale Beer Battered Cod

Whether you like it as part of the classic “and chips” combo, or with lighter fare like mashed potatoes, there’s no denying that beer-battered fish is a thing of culinary beauty. Here at Old Yale, we’ve paired up our Knotty Blonde Ale with fresh cod to bring you a recipe so good, it’ll transport your taste buds all the way across the pond.

On a side note regarding the batter, you can always adjust the consistently by adding a little extra beer or flour if it’s too thick or thin. We used about 350 grams of cod in various sized pieces and had some additional batter left over, so you could probably stretch it for a slightly larger fillet to feed an extra person or two.

As for the mashed potatoes, see our recipe “Sasquatch Stout Gravy Bangers and Mash” if you want our take on how to make a delicious side of potatoes. Cheers!

Ingredients:
• 1 2/3 cups all-purpose flour, plus extra for dusting
• 2 tbsp. baking powder
• 1 cup Old Yale Brewing Knotty Blonde Ale
• 300 – 400g fresh cod fillet(s)
• 3/4 tsp. sea salt, plus extra for seasoning
• Canola oil, for frying

Step 1:
In a medium-sized bowl, combine together your flour, baking soda and our Knotty Blonde Ale. Whisk until the ingredients are fully incorporated and no lumps remain before setting aside to rest. In another bowl, add about a third cup of flour for dusting the fish.

Step 2:
While the batter is resting, preheat your oven to 350oF and fill a medium-sized pot with about 1 ½ inches worth of oil, placing it over medium heat. Bring the oil up to 375oF then adjust the element to maintain that temperature.

Step 3:
Prep your fish by ensuring it’s fully deboned, then slice into roughly equal-sized pieces (we recommend aiming for 50 to 100 grams for each). Sprinkle both sides of each piece of fish with your ¾ tsp. sea salt and let sit for a couple minutes.

Step 4:
Working with two pieces at a time, dust the fish in the flour, then dip in the batter, ensuring each piece is fully coated.

Step 5:
Carefully lower the fish into the hot oil, then cook for 4-6 minutes (depending on size), turning over the pieces one or two times to ensure even browning.

Step 6:
Once it’s dark golden brown, remove the fish with a slotted spoon to a plate lined with paper towel. Immediately sprinkle with additional sea salt.

Step 7:
Place your cooked fish on a baking rack and toss in the oven while you continue working in batches until all the fish is cooked to perfection and ready to be served.

Step 8:
For maximum enjoyment, serve with English “chips” or mashed potatoes, along with peas, tartar sauce, and a good squeeze of lemon juice.

Short-form Instructions:

Ingredients:

• 1 2/3 cups all-purpose flour, plus extra for dusting
• 2 tbsp. baking powder
• 1 cup Old Yale Brewing Knotty Blonde Ale
• 300 – 400g fresh cod fillet(s)
• 3/4 tsp. sea salt, plus extra for seasoning
• Canola oil, for frying

Steps

  1. In a medium-sized bowl, combine together your flour, baking soda and our Knotty Blonde Ale. Whisk until the ingredients are fully incorporated and no lumps remain before setting aside to rest. In another bowl, add about a third cup of flour for dusting the fish.
  2. While the batter is resting, preheat your oven to 350oF and fill a medium-sized pot with about 1 ½ inches worth of oil, placing it over medium heat. Bring the oil up to 375oF then adjust the element to maintain that temperature.
  3. Prep your fish by ensuring it’s fully deboned, then slice into roughly equal-sized pieces (we recommend aiming for 50 to 100 grams for each). Sprinkle both sides of each piece of fish with your ¾ tsp. sea salt and let sit for a couple minutes.
  4. Working with two pieces at a time, dust the fish in the flour, then dip in the batter, ensuring each piece is fully coated.
  5. Carefully lower the fish into the hot oil, then cook for 4-6 minutes (depending on size), turning over the pieces one or two times to ensure even browning.
  6. Once it’s dark golden brown, remove the fish with a slotted spoon to a plate lined with paper towel. Immediately sprinkle with additional sea salt.
  7. Place your cooked fish on a baking rack and toss in the oven while you continue working in batches until all the fish is cooked to perfection and ready to be served.
  8. For maximum enjoyment, serve with English “chips” or mashed potatoes, along with peas, tartar sauce, and a good squeeze of lemon juice.

Serves 3-4

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes – at his blog, From James to Jamie.