Beer Batter Cod with Judge Casey's Irish Relish

2 quartsVegetable oil for frying
84-ounce cod fish filets
Salt and pepper
1 cupAll-purpose flour
2 tablespoonsGarlic powder
2 tablespoonsPaprika
2 teaspoonsSalt
2 teaspoonsGround black pepper
1Egg, beaten
112-ounce bottle beer
Judge Casey's Irish Relish

 

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 together.

Lightly beat the egg and stir into dry ingredients.

Gradually mix in one 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.

Serve warm with plenty of Judge Casey's Relish for dipping.

A perfect pairing with beer.


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