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Beer-Battered Fried Cod
Cod in a light lager batter cut with vodka and cornstarch, which limit gluten and drive off moisture fast, plus a final dusting of flour for a craggy, shatteringly crisp shell; served with a sharp caper and cornichon tartar sauce.
- YieldServes 4
- Hands-on35 min
- Total1 h 7 min
- Difficulty
Ingredients
Extra-tangy tartar sauce
- 180 mlmayonnaise, preferably homemade
- 1medium shallot, finely minced (about 2 tbsp)
- 3 tbspcapers, drained, patted dry and finely minced
- 6cornichons (6 to 8), finely minced (about 2 tbsp)
- 1 tspsugar
- 2 tbspfresh flat-leaf parsley, finely minced
- ½ tspfreshly ground black pepper
- to tastekosher salt
Fish and batter
- 1 Lpeanut oil, for frying
- 125 gall-purpose flour, for the batter
- 65 gall-purpose flour, for dredging
- 65 gcornstarch
- 1 tspbaking powder
- ¼ tspbaking soda
- 2 tspkosher salt, plus more for finishing
- ¼ tsppaprika
- 180 mllight lager, ice-cold
- 60 mlvodka (40% abv), ice-cold
- 450 gcod fillet (or haddock, pollock, halibut), cut into four 115 g pieces
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