Beer Batter Fish
- 2 lb cod fish cut into 3 oz pieces
- 1 cup rice flour
- 1 cup corn starch
- 18 oz beer plus a little more if need be
- 1 tsp salt
- 1/2 cup gribiche sauce
- 2 lbs baby yukon potatoes boiled until just done
- 1/4 cup nasturtium leaves
Calories: 456kcalCarbohydrates: 70gProtein: 32gFat: 2gSaturated Fat: 1gCholesterol: 65mgSodium: 484mgPotassium: 1304mgFiber: 4gSugar: 1gVitamin A: 60IUVitamin C: 31mgCalcium: 48mgIron: 2mg
For the beer batter
- Place all the dry ingredients in a bowl and mix well. With a whisk add the beer until you have formed a smooth batter. You might have to play with the consistency a little bit. You want the batter looking like a thick crepe batter, a little thinner than a pancake batter.
For the potatoes
- Boil the potatoes in salted water until they are tender all the way through. Strain out and place on a cutting board. Using a butchers mallet or the bottom of a pan, lightly smash the potatoes. Then place 4 cups of oil in pot or deep fryer and heat to 325 degrees. Place a few potatoes in the fryer at a time not to over crowd the fryer. Fry for 2-3 minutes until golden brown. Strain out on to a paper towel and season with salt. Continue the same process with the remaining potatoes.
- Take the cod and dip each piece into the batter and then into the fryer. Only add a few pieces at a time not to over crowd the fryer. Cook for 4-5 minutes until golden brown. Strain out on to a paper towel and season with salt. Continue the same process with the remaining pieces of fish. Add a few spoonfuls of gribiche sauce to the plate. Add some potatoes, and fish. Garnish with nasturtiums, serve and enjoy!
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