|In honor of St. Paddy's Day coming soon upon us...|
2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
3/4 cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
1 egg, beaten
1/2 cup Guinness beer [or beer of preference—for best flavor, don’t use light beer]
1. Pour 2 inches of oil into heavy skillet. Heat oil over medium heat.
2. Rinse fish, pat dry, dip in flour to coat lightly, then season with salt and pepper
3. Combine flour, garlic powder, paprika, teaspoons salt, and dash of pepper. Stir egg into dry ingredients.
4. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
5. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, frying 4-6 minutes or until batter is crispy both sides are golden brown.
6. Drain on paper towels, Salt to taste, and serve warm with lemon slices, Malt Vinegar and or tartar sauce.
Tartar Sauce made easy:
1 cup light Hellman’s mayonnaise
1/2 tsp onion powder
1 heaping TB sweet relish
1 TB lemon juice