Best Guiness Beer Battered Cod Recipes

GUINNESS BEER BATTERED COD

Steps:

• Sift together the flour, baking powder, and salt. Include any optional seasoning, if desired, at this point.
• Mix in 1 1/2 cups cold Guinness beer and sir until a smooth batter is formed.
• Cut the cod into equal sized portions, then pat dry with paper towels.
• Dust both sides of the fish pieces with cornstarch and shake off excess cornstarch.
• Dip the fish in the batter and fry in 375 degree oil until the fish is cooked through and the batter is golden. This typically takes 5-7 minutes.
• Let the fish cool for a few minutes before serving.

BEER BATTER FISH MADE GREAT

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

GUINESS BEER BATTERED COD

Steps:

• Pour the GUINNESS® into a large bowl and add the flour, baking powder, salt and pepper. Then whisk until it is light and frothy. Let the batter sit for 15 minutes - remember good things come to those who wait! Meanwhile, heat a deep fryer to 180°C When the batter is ready, dust the fish with flour and coat evenly with batter. Fry for 5 - 6 minutes turning once halfway. Then serve with chunky chips, salad and a cool GUINNESS®. Get your batter ready and then knock it up for the lads at half time.
• Tip.
• To stop your batter sticking to the wire mesh of your deep fat fryer, simply take the mesh out and use a slotted spoon to lift your fish instead. Genius.

BEER BATTERED COD

Steps:

• Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.
• Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

BATTERED COD

Steps:

• Place 1 3/4 cups water in the bowl of an electric mixer fitted with the whisk attachment. Turn mixer on low speed and beat in flour, 1/2 teaspoon salt, and baking soda. Strain through a fine mesh sieve set over a large bowl.
• Heat oil in a large saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place 1 cup flour in a shallow dish. Working with one piece of cod at a time, dredge cod in flour and then place in batter to coat, shaking off any excess. Carefully place in heated oil. Fry until golden and crisp, about 7 minutes. Transfer cod to a wire rack and sprinkle with salt. Repeat process with remaining fish and batter. Serve immediately with desired sauces.

GUINNESS-BATTERED FISH AND CHIPS

Steps:

• -In large mixing bowl, add beer, baking soda, salt & pepper, and egg. - With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon. - Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees. - Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish - Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil. - This will prevent the fish from sticking to the bottom. - Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets. - The fish should be all one color all the way thru or 140 degrees internal temperature. - Serve with tarter sauce and French fries