- 2 to 3 quarts vegetable oil for frying
- 2 lb cod, portioned into 4 oz fillets (about 8 pieces)
- Kosher salt and freshly ground black pepper
- 1 c all purpose flour
- 1 c cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 c brown ale such as Newcastle
- 1 c vodka
In a wide, deep pan, add oil to depth of at least 1 ½ inches and heat over medium heat to 375F.
Meanwhile, rinse the cod and pat dry well with paper towels. Season with salt and pepper.
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. Slowly add the beer and vodka, stirring until just combined.
Dip the cod in the batter, letting excess run off for a few seconds, and carefully drop into the pan of oil. Fry until golden brown and cooked through, turning fish halfway, about 5 to 6 minutes total. Remove the cooked fish from the oil and place on a paper towel-lined plate. Season with salt to finish and serve immediately.
To make it gluten-free: Sub equal amount of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for All Purpose Flour, and replace beer with gluten free beer of choice, or seltzer water.
Note: Don’t make the batter ahead of time; the carbonation is essential to the recipe and will deflate if the batter sits for too long.
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