4x 4 oz. cod loins from your local Fisherman’s Market
2 cups of Guinness beer
1 tsp baking soda
1 tsp salt
½ tsp ground black pepper
All purpose flour
Thaw and pat dry your 4oz cod loin. Next cut the loin in half lengthways giving you 2 thinner 2oz portions. (the fish will expand upon cooking in the oil).
In a 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 minutes, depending on the thickness of the filets. The fish should be all one colour all the way through or 140° degrees internal temperature.