Photo: Memphis Cornmeal Battered Cod Recipe
Ingredients
Batter:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon cayenne pepper
- 2 tablespoons sugar
- 1 (16-ounce) ice cold beer
- 2 tablespoon honey
- Peanut oil
- 6 (6-ounce) cod fillets
- Salt and freshly ground black pepper
- Tartar Sauce, recipe follows
Directions
In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps.
Preheat deep-fryer to 375 degrees F. with peanut oil.
Season cod with salt and pepper and dredge in batter. Allow excess batter to drip off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual places and serve with Tartar Sauce.
Tartar Sauce:
- 1 1/2 cups mayonnaise
- 2 tablespoons hot pepper relish, jarred
- 1/2 lemon, juiced
- 1 tablespoon freshly chopped parsley leaves
- Pinch cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
In a small bowl, mix all ingredients together.
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By JenniferMSF
Mocksville, NC
on December 26, 2012
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This is a great recipe! We halved the batter and used it to fry shrimp for fish tacos on our Christmas Eve. We did not find it too sweet at all. To make sure the batter sticks, you really need to make sure your fish/shrimp/protein is dry and not freezing cold - otherwise is will drip off. Also, make sure that your portions are small if not smaller than usual since the batter cooks up so quick - the shrimp were the perfect size coming out of the fryer perfectly done and perfectly golden.
By JabberwockyPie
on May 17, 2011
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To holiness-How can you even begin to rate something you not only haven't tried, but are inquiring about substitutions for? It's people like you that are a little slow in understanding that a rating is to let others know how you judge the finished product. FYI, alcohol cooks out in a deep fryer.
By RettsKitchen
MYRTLE BEACH, 80
on February 25, 2011
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To mjpiper. "batter browned but fish not cooked." I think what happened was the temp of oil was too high at 375. I generally start at 360-365, never add too many pieces of fish at once (this brings the oil temp down very fast and always make sure the fish pieces are all the same size. The temp should always start out high (for me that's 360, and keep adjusting it so it's always at a the same temp. Another thing to keep in mind, there is sugar and honey in the batter which tends to brown quicker. You may also trying cutting the fish into fingers and fry. Give this wonderful recipe another try, it's worth it. Good luck.
Read all 22 reviews