There’s nothing super crazy regarding this formula, however after you have it away right, it’s completely good. For optimum breakableness, here’s what to remember:
Let the batter sit for ten minutes before dredging the fish. This activates the batter and is what helps it sing his own praises once it fries.
Dry your fish with paper towels before dredging (just such as you would for deep-fried chicken)in dinner.
Don’t overcrowd the pot! If you add too several items, the temperature of your oil can drop and your food will not fry thoroughly; your fish also will find yourself interesting a bunch of oil and be soggy, not crisp.
Freshly ground black pepper
Vegetable oil, for frying
Lemon wedges, for serving
- In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay, then whisk in beer and egg. Let sit for 10 minutes.
- Dry cod with paper towels and season with salt and pepper.
- In a large pot over medium heat, add enough oil to come up 3 inches and heat to 375°. Working in batches, coat cod in batter then carefully drop in heated oil. Fry until golden and fish is cooked through, 5 to 6 minutes, flipping fish halfway through. Remove and place on a paper towel-lined plate and season with salt.
- Serve with lemon wedges.