Name: Beer-battered cod
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1l sunflower oil for frying; 50g plain flour; 50g potato starch or cornflour; 1 tsp baking powder; 1 tsp ground turmeric; 500g Norwegian cod loins cut into 4 chunky pieces; 120g mayonnaise; ½ lemon juiced; ½ tsp white wine vinegar; ½ tbsp Dijon mustard; 5g dill finely chopped; 5g tarragon finely chopped; 30g pickles or cornichons finely chopped; 1 tbsp capers drained and finely chopped; cooked oven chips to serve; 1 lemon cut into wedges, to serve

1l sunflower oil
for frying
50g plain flour
50g potato starch or cornflour
1 tsp baking powder
1 tsp ground turmeric
500g Norwegian cod loins
cut into 4 chunky pieces

TARTARE SAUCE

120g mayonnaise
½ lemon
juiced
½ tsp white wine vinegar
½ tbsp Dijon mustard
5g dill
finely chopped
5g tarragon
finely chopped
30g pickles or cornichons
finely chopped
1 tbsp capers
drained and finely chopped
cooked oven chips
to serve
1 lemon
cut into wedges, to serve

Method

step 1
Mix all of the tartare sauce ingredients in a small bowl, season with salt and pepper, then leave in the fridge until you’re ready to serve.
step 2
Heat the oil in a large, deep pan to 190C. While the oil is heating up, make the batter. Whisk together the flour, potato starch, baking powder, turmeric and a pinch of salt in a large bowl. When the oil is nearly ready, season the fish lightly with salt, then whisk the beer into the flour mixture until you have a smooth batter.
step 3
Use tongs to lower the fish into the batter, coating well on all sides. Transfer immediately to the hot oil and cook for 4-5 mins or until golden and crisp – the timing may vary slightly depending on the thickness of the fish. Drain on kitchen paper.
step 4
Serve with the oven chips and tartare sauce.