Crispy beer batter surrounds a melt-in-your-mouth fried cod.
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 bottle (12 ounces) brown beer
1 1/2 - 2 pounds cod, cut into 3" - 4" p;ieces
2/3 cup cornstarch
Vegetable oil for frying
Salt
Malt Vinegar
Make batter: In a medium bowl, combine flour, baking powder, salt and cayenne. Whisk in beer a third at a time and mix until smooth (note: if you want the batter to be a little thinner, add a little more beer).
Heat 1/2" vegetable oil in a large, deep skillet. Dredge fish in cornstarch, dip in batter and fry until deep golden, turning once. Do not crowd pan - fry a few at a time. Remove to a paper-towel lined baking pan, lightly salt and keep warm in a low oven until all fish is fried. Serve with malt vinegar. Serves 4 - 6.