Ingredients
- Oil, for frying
- 2 eggs
- 2 teaspoons Essence, recipe follows
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 10 ounces beer
- 4 (6-ounce) fillets fresh cod
- Salt
Directions
Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.
Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By Sarah Christiansen
Boise, ID
on January 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My husband like this dish and he doesnt like fish. I think it was a hit. Also, very easy
By blondebocagirl_...
Deerfield Beach, FL
on June 02, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've been looking for a beer battered fish recipe and this one rocked the house! The ONLY change I made was I used a tablespoon of cajun seasoning in place of the Emeril Essence and I bumped up the salt a tad. The fish had the right amount of coating without overwhelming the fish. I will definitely be making this again and again. My husband said that the problem with alot of battered fish is there is too much coating and/or it doesn't have any flavor. This recipe had neither one of those problems. You definitely need to put the essence or something in the batter. I served this with homemade tartar sauce (mayo, lemon juice, black pepper and sweet relish and french fries. Yummy!
By morgan.smelker_...
centennial, CO
on February 25, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
its a good fish an chips recipe... agreed add a bit more salt wouldn't hurt
Read all 4 reviews