Submitted by Newman’s Customer - Wiliam Mollet
Freshly ground black pepper, to taste
6 (6-ounce) Pacific cod fillets, skinned
1 1/3 cup grape seed oil, plus more as needed, for frying
In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, garlic powder, onion powder, and paprika. Set aside. In a separate bowl beat together the milk and eggs. Add the beer and stir to combine. Slowly add the flour mixture to the egg mixture, stirring until blended. Season the cod fillets with salt and pepper.
Heat the oil in a small frying or sauté pan over high heat. You should have between ¼” - ½” inch of oil in your pan. When the oil starts to shimmer, it's time to fry the fish. Dip a seasoned cod fillet into the beer batter, Coating it completely. Using tongs, gently lower the fish into the hot oil. Fry on one side until golden, 3 to 4 minutes. Flip the fillet over and cook on the other side until golden and crispy, 3 to 4 minutes. Remove the cod from the pan, place it on a stack of clean paper towels, and cover. Repeat with the remaining fillets. adding more oil as needed. Serve immediately.
Notes:
Fish and chips are the quintessential British meal, one that this Anglophile invariably orders at least once during any U.K. journey. Oddly enough, one of my best fish 'n' chips feasts happened not in Great Britain but in the Republic of Ireland, at Dublin's luxurious Fitz William Hotel. So delicious was the crisp crust that enveloped the perfectly fried fillet of cod that I requested, and later adapted, the Fitz William’s recipe. The following is my take on this timeless dish. In Great Britain fish 'n' chips frequently appear with a side of mushy peas. With this in mind I serve beer battered cod alongside Sweet Peas and Parsnip Chips.