Beer-battered cod

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

Preparation and cooking time
- Prep:20 mins
- Cook:20 mins
Easy
Serves 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

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.