Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Beer-Battered Cod with Tartar Sauce
For a crackling crisp coating, fry the cod in small batches. Too many pieces in the pot cool the oil, and the fish comes out soggy and greasy instead of great.
Rating:
Read Reviews(8)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 8 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1 cup mayonnaise
1 tablespoon Dijon mustard
1 scallion, including green top, chopped
1 1/2 teaspoons fresh lemon juice
2 tablespoons chopped gherkins
1 tablespoon chopped capers
2 tablespoons chopped fresh parsley
salt
fresh ground black pepper
cooking oil, for frying (approximately 1 quart)
1 cup flour
1 egg, beaten to mix
1 cup beer
2 pounds cod fillets, cut into approximately 1 1/2-by-3-inch pieces




In a medium bowl, combine the mayonnaise, mustard, scallion, lemon juice, gherkins, capers, parsley, and a pinch each of salt and pepper.

Heat the oven to 200 degrees. Cover a baking sheet with paper towels and top with a rack.

In a medium pot, heat 3 inches of oil to approximately 365 degrees.

Meanwhile, in a medium bowl, combine the flour with 1/2 teaspoon salt. Whisk in the egg. Add the beer slowly, whisking.

Dip the pieces of cod, a few at a time, in the batter, and then carefully put them in the oil. Cook for about 4 minutes for 3/4-inch-thick fillets, or until the fish is done and the crust is light brown. Remove the fish with tongs and put the pieces on the rack to drain.

Sprinkle salt over the hot fish and put the baking sheet in the oven. Repeat in batches with the remaining fish. Serve with the tartar sauce.


Wine Recommendation: Beer is a natural choice to drink with fried fish. If you opt to drink wine, look for one that will mimic beer’s palate-cleansing qualities. Try a reasonably priced sparkling wine or an acidic white such as a pinot grigio from Italy.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Szechuan Shrimp
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Traditional Szechuan dishes are often quite spicy, but we’ve given this recipe only a slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding more red-pepper flakes.
View the full recipe


Sukiyaki
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

A delicious mixture of beef, noodles, Chinese cabbage, spinach, and tofu, sukiyaki is easy to make.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//