In a deep pot, preheat the cooking oil to 345 degrees F.
Thoroughly mix 4 cups of the flour, 1 teaspoon kosher salt, 1 teaspoon pepper,
1 teaspoon garlic, and 1 teaspoon onion. reserving 2 cups of mixture for dredging.
Add beer to mixture, whisking to form lump-free, smooth batter. Batter should resemble
pancake batter - thick enough to coat fish well.
Cut the fish into 3 to 4 ounce
strips and pat dry using paper towels.
Combine the remaining flour and seasoning
to dredge the fish.
Dip cod strips into reserved flour and remaining seasoning mix, coating completely.
Then dip breaded strips into batter, shaking off any excess. Gently place battered
fish strips into hot oil. Turn fish when batter is set and cook until golden brown,
approximately 3 to 4 minutes. Remove from oil and drain well.
Serve fish over chips with remoulade on the side. Garnish with lemon crown and
chopped parsley. Salt and malt vinegar to taste.
Chips: In deep pot, preheat the oil to 275 degrees F.
Cut potatoes lengthwise, about 1/2 x 1/2 x 3 inches. Soak in ice bath and rinse
thoroughly to remove starch from potatoes. Strain potatoes and dry thoroughly. Gently
place dried potatoes in hot oil, cook for approximately 3 to 4 minutes, until texture
is rubbery and potatoes are beginning to brown.
Remove potatoes from oil and drain
Turn oil temperature up to 360 degrees F. Once oil has reached 360 degrees F,
place blanched potatoes back into oil and cook until golden brown, approximately
6 to 8 minutes. Drain potatoes and season well. Hold in 200 degree F oven to keep
Remoulade: Combine all ingredients in a medium mixing bowl and mix to a smooth
Refrigerate for 30 minutes.
Yield: 6 servings
Source: Fiddler's Green Irish Pub and Eatery, Atlanta, Georgia