German cuisine · Fish & Seafood

Cod Fillet in Beer Batter

Cod fillet deep-fried in airy beer batter, served with lemon and homemade remoulade.

Ingredients · for 4 servings

• 800 g cod fillet
• 200 g flour
• 250 ml light beer
• 1 egg
• 200 g mayonnaise
• 2 tbsp capers
• 2 pickles
• 1 tsp medium-hot mustard
• 1/2 bunch dill
• 2 lemons
• 1 l oil for frying
• Salt, pepper

Instructions

1. Cut the cod fillet into strips about 4 cm wide, pat dry, drizzle with the juice of half a lemon, salt and let rest chilled for 15 min.
2. For the remoulade, mix mayonnaise with finely chopped capers, pickles, dill, mustard and pepper, and keep cold until serving.
3. Mix the flour and 1 tsp salt, stir in the egg yolk and the cold beer until a smooth, thick batter forms, then gently fold in the stiffly beaten egg white.
4. Heat the oil in a tall pot to 175 °C – a wooden spoon handle dipped in should be surrounded by fine bubbles.
5. Pat the fish strips dry, dip through the batter, let excess drip off and deep-fry in batches for 4–5 min. until the coating is golden brown and crisp; drain on paper towels.
6. Salt lightly right away and serve with the cold remoulade and wedges of the second lemon while the batter still crackles.