Ale Battered Cod with Tartar Sauce
Chef Roblé & Co., Season 1, Episode 5
- 2 pounds cod filets- rinsed under cold water, dried and cut into thick strips
- 2 cup tempura mix
- 1 12 ounce bottle of your favorite ale- chilled
- Vegetable oil
- 1 bottle malt vinegar
- 1 1/3 cup mayonnaise
- 1/3 cup gherkins- quartered and sliced thin
- 1 1/2 tablespoon capers- rinsed and roughly chopped
- 1/2 tablespoon flat leaf parsley- washed and chopped
- 1 tablespoon chives- sliced thin
- 1 1/2 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- A few good turns of black pepper
- A sprinkling of salt
1. If you do not have a home deep fryer, fill a medium, thick-bottomed pot 2/3 of the way up with vegetable oil and heat to 365F. Use a candy thermometer to monitor the heat.
2. In a medium to large bowl, mix the dry tempura with the cold beer with a whisk until evenly incorporated. Allow the batter to sit for a few minutes before you use it.
3. For the tartar sauce, add all ingredients in a medium bowl and mix until evenly incorporated.
4. When the oil reaches 365F, add 5 strips of cod into the batter, coating evenly. One at a time, quickly but gently drop the battered strips into the oil. When they float to the surface and are golden brown, about 4-6 minutes, remove gently with a tongs or a spider onto a wire cooling rack and sprinkle with salt. Repeat until all the fish is fried. Serve immediately with tartar sauce and malt vinegar on the side.
The tartar sauce can be made ahead of time and kept covered in your refrigerator. If for some reason you can’t find nice, fresh cod, feel free to use any other mild, white fish such as flounder, haddock or whiting. Fried fish is a great canvas for mealtime. You can serve this with almost any accompaniment such as vegetables, potatoes or even a salad.