This English classic is tried and true. The British have been battering and frying fish since the 16th century. This recipe is simple and quick to make, but it’s always important to exercise caution around hot oil.
Cod is the best fish to use, but halibut would work just as well. It’s not so much the type of fish you use, but the freshness of the fish that’s important.
Black cod is a sustainable fish that we can use for our recipe. Black Cod, as of 2016 is considered a sustainable fish by Sea Choice. It can be caught in Alaska, as well as off the west coast of Canada.
(Black cod can also be found under the name of Sablefish.)
This recipe is plenty for 4 people.
700 grams (24 Oz) – Black Cod
250 grams (2 cups) – All-Purpose Flour
8 grams (1 Tbsp) – Baking Powder
13 grams (1/2 Tbsp)-Salt
3 grams (A reasonable pinch)-Pepper
15ml (1Tbsp)-Apple Cider Vinegar
500 ml (2 Cups)- Dark Beer, or Ale
Sunflower Oil is a healthier alternative to other oils when deep frying foods because it is high in unsaturated fats. Canola is a cheaper alternative and will work just as well.
Cut the fish into any size that you want. Pat the fish dry with paper towel. This will help the batter adhere to the black cod. Cover the fish and set it aside in the fridge while you make the beer batter. Fill a sturdy pot 2/3 full of oil. Heat the oil on medium high heat to a temperature of 177°c (350°f). Do this on a back burner, so your pot is well away from children and animals. Now would also be a good time to lay down some paper towel on a plate. This is where your cooked fish will drain extra its oil off.
Combine all of your dry ingredients in a large bowl. In a separate bowl, whisk together two eggs. Add the beer and vinegar to the eggs and slowly whisk your liquid ingredients into your dry ingredients. Don’t over mix the batter, just bring everything together.
This next step is important to do quickly, while the vinegar is still reacting with the the baking soda.
Season your fish with salt and pepper and dip the fish in the batter. Carefully place the battered fish into the oil. The oil may spit a little at you, so it’s advisable to use a slotted spoon to protect your hands from burns. Cook the fish until the batter is golden and the internal temperature of the fish is at least 63°c (145°f).