Beer-Battered Cod Recipe
- Vegetable oil for frying
- 2 large eggs
- 1 (12 fluid ounce) bottle beer
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup all-purpose flour
- 1 pinch cayenne pepper
- 1 1/2 pounds cod fillets, cut crosswise into 1/2-inch-thick strips
- Corn tortillas, warmed
- Toppings:
- Shredded cabbage
- Sour cream
- Salsa such as pico de gallo
- Heat oil in a large cast-iron or heavy skillet until a deep-fry thermometer registers 375 degrees F. 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.
