STOUT BATTERED FISH

Stout Battered Fish

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

If you ever wanted to cook fish like the British favorite fish and chips, then try Chef Tony’s recipe for Stout Battered Fish. It’s simple and you’ll end up with a flaky fish fried in a crispy, light batter. Watch the video and then get busy cooking!

INGREDIENTS

1 quart canola oil
1 pound cod, cut into 2 oz. pieces
Kosher salt and ground black pepper
½ cup cake flour
1½ cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon mustard powder
½ teaspoon cayenne pepper
2 teaspoon sea salt
1 tablespoon cornstarch
12 ounces stout, cold

INSTRUCTIONS

1. Heat oil in a heavy-bottomed pot to 350 degrees. Heat oven to 200 degrees.

2. Pat cod dry and season both sides with salt and pepper.

3. Whisk next 7 ingredients together in a large bowl until combined. Remove ½ cup of mixture and stir in cornstarch. Add to mixture.

4. Slowly pour beer into remaining mixture, whisking until smooth and desired consistency, or drip light ribbon trails over remaining batter.

5. Dredge seasoned fish in reserved flour shaking off excess. Dip fish into batter and allow excess batter to drip off. Submerge 3-inches of fillet into oil until oil bubbles. Release fish into the oil. Fry fish until browned and crispy on all sides.

6. Remove from oil with a spider, or slotted spoon, and transfer to a wire rack over a paper towel lined baking sheet. Sprinkle with salt. Place baking sheet in a 200 degree oven and hold until ready to serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguar head coach Gus Bradley.

Joelle Caldwell is a mom, supporter of rescue dogs and wife of Jaguar GM David Caldwell.