Ingredients
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1 1/2 kg Cod
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200 g all-purpose flour (for dusting)
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Seed oil for frying
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Salt
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Pepper
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For the batter:
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500 ml water at room temperature
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500 g all-purpose flour
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330 ml beer at room temperature
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2 sachet yeast
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Sugar
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Salt
Instructions
For the batter:
Whisk together the water, beer, yeast and sugar in a bowl until smooth.
Put to one side for 15 minutes for the yeast to work.
In the same bowl, whisk together the flour and salt until the flour is completely dissolved.
Keep at room temperature, covered with plastic cling film, until the yeast develops (1-2 hours).
Once the batter is ready, the cod can be fried.
For the Cod:
Drain the fish and dry it well with kitchen paper so that the batter will stick to it properly.
Cut the Cod into small portions, equal in size and thickness, so that they fry evenly.
Put the seed oil in a deep frying pan and heat to 180°C.
Put 200 g of flour in a baking dish. Add salt, pepper and mix together.
Dip each piece of fish into the flour because it will help the batter stick to the fish.
Shake each piece to remove any excess flour and then dip it into the bowl with the batter.
Shake off the excess batter and fry until the pieces are golden, turning if necessary.
When the hake is well-cooked and crispy, take it out of the pan and put on a dish covered with absorbent paper.
Serve with chips (French fries) and garlic sauce.
Tips:
- Don’t drop the cod all at once into the hot oil. First, add half the fish and as soon as the batter thickens a little, then put the other half into the pan.
- If you want to achieve a completely authentic style, serve it on greaseproof paper.
- The yeast can be replaced with 2 teaspoons of baking powder.
Bon appétit!
