2quartscanola oil for frying(or vegetable oil or corn oil)
½cupall-purpose flour
1teaspoonsalt
1teaspoonblack pepper
Beer Batter
1cupall-purpose flour
1teaspoonbaking powder
1tablespoonpaprikaUse regular. See notes.
1teaspoonsalt
1cupcold beer (including foam)(Don't use dark beer.)
2egg whitesbeaten to stiff peaks
For serving:
Lemon wedges
Instructions
Set out two eggs so they will be easier to separate later. Keep the beer in the refrigerator until you need to pour it. (It needs to be very cold to help the batter be crispy and not soggy.)
Place 2 quarts of canola oil in a 6-quart pot (ideally stainless steel) on the stove. The oil should be three inches high in the pot. Leave off the heat for now. (If you heat it too early, the oil will become too hot and the fried fish will be too dark.) Attach a candy thermometer to the inside of the pot or place a deep-frying thermometer next to the stove.
Place a cooling rack on top of a half baking sheet near the stove. Place tongs and a slotted metal spatula near the stove. Open the kitchen windows for ventilation. Place an old towel on the floor in front of the stove to protect the floor from grease.
Prepare the cod: Don’t rinse the fish, because it needs to be dry in order to turn out crispy. Feel for any bones to remove, then use kitchen scissors or a knife to cut the cod into serving portions about 4 or 5 inches long. Set the fish in a 9x13 pan or platter. Pat the cod dry with paper towels.
Prepare the Dusting Flour
Place ½ cup flour in a dinner plate. Whisk in 1 teaspoon of salt and 1 teaspoon of pepper to combine.
Make the beer batter:
Place a cup of flour in a medium mixing bowl. Whisk in 1 teaspoon of baking powder, 1 tablespoon of paprika and 1 teaspoon of salt.
Separate the eggs one at a time, adding the egg white to a liquid measuring cup and placing the yolk into a container to refrigerate for another use. There must not be any yolk in the egg white. If you mess up, you’ll need to replace that egg white. When you have a clean egg white, pour it into a small mixing bowl. Repeat with the other egg white.
Beat the whites with an electric hand mixer until stiff peaks form. (The egg whites are ready when you turn off the mixer, lift up the beaters, and the peaks remain standing.)
Pour one cup of cold beer (including foam) into the flour mixture in the medium bowl. Gently whisk to combine but do not over mix. (Otherwise, too much gluten will form, and the batter will be soggy.)
Gently fold the stiff egg whites into the beer batter with a silicone spatula, just until combined.
Batter the Cod
Set up an assembly line from left to right with the cod, dusting flour, beer batter and a 10x15 baking pan (or sheet pan) to hold the battered cod in a single layer.
Use a fork to place a piece of cod in the dusting flour. Use the fork to pat some flour on top of the fish. Flip over the cod and pat some flour all over the surface.
Holding up the fish with the fork, shake off any excess flour. Place the piece of floured cod into the beer batter. Use a rubber spatula to spread the thick batter on top of the fish. Using tongs, flip over the cod. Spread the batter on the other side with the rubber spatula. Use tongs to transfer the battered cod to the holding pan.
Continue battering the rest of the fish. Bring the pan of battered fish to the stove so you can start the frying process. (Don't let the battered cod sit for too long, or it won't turn out crispy.)
Deep Fry the Cod
Heat the oil over high heat and leave the pot uncovered. It will take a few minutes for the oil to reach 350 degrees F.
Wearing oven gloves, check the temperature of the oil using the thermometer. When the oil reaches 350 degrees, it is ready to fry.
Wearing gloves and using tongs, immediately and carefully place up to three pieces of battered cod into the hot oil, trying to prevent them from touching. (It’s important not to overcrowd the pot.) Fry the cod submerged in the oil for three minutes (there is no need to flip it.) The fried fish should have a medium, reddish brown color on the outside.
Wearing oven gloves, use a slotted metal spatula to transfer the fried fish to a cooling rack that’s placed on top of a baking sheet. (If you don’t have a cooling rack, place the fish on a platter or sheet pan lined with paper towels.) To check if the fish is done, you can cut open one piece to make sure the inside is cooked. The cod should be white, flaky and not slimy.
Continue frying the rest of the fish three at a time (or two), frying them for three minutes. If the oil starts splashing out of the pot, slightly lower the heat. The oil must be rippling continuously.
When all the cod has been fried, turn off the heat under the pot. Move the pot to a cool burner. Don’t pour the oil down the sink drain, or it can cause damage. (See notes.)
Serve the cod immediately with lemon (and mayo, if desired). The cod's exterior crust will soften the longer it sits. Store leftovers covered in the refrigerator for up to three days. It tastes delicious cold.
To reheat leftovers, you can heat the cod for 30 seconds in the microwave, then heat it in a toaster oven for 2-3 minutes to crisp up the outside. You also could let the cod come to room temperature and heat it for 10-15 minutes in a 350-degree-oven. If you choose to reheat the cod in the microwave, the outside coating will be soggy, but the fish will still taste good.
Notes
If you don't have a stainless steel 6-quart pot, you can use a cast iron Dutch oven. Cast iron heats very quickly, so monitor the temperature so you can start frying when the oil reaches 350 degrees F.If Using a Deep Fryer - I have never used one but understand these take a while to heat up. If yours takes 7-10 minutes, you should start heating the oil in it before battering the cod. If yours takes 30 minutes, start heating the oil before beginning the recipe. Oil for Deep Fring - You need oil with a high smoke point. Don't use olive oil, or it will burn.Disposing of Used Oil - Wait until the used oil has fully cooled, then pour it into a container (such as the empty canola bottle). Throw away the container with the oil.Paprika - I use plain paprika and haven't tested this with hot or smoked paprika. They have a strong flavor, so you'd have to use maybe half of the tablespoon called for here.