Randy's Beer Batter

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 lbs frozen cod (thawed)
• 1 cup flour (unbleached prefered)
• 1/2 cup flour (for dredging)
• 1/4 cup cornstarch
• 2 teaspoons kosher salt
• 1 1/2 teaspoons paprika
• 12 ounces beer (bottle or can)
• canola oil (for the deep fryer)

Recipe

• 1 for best results: a couple hours before making the batter, open the can/bottle of beer & let set open at room temperature.
• 2 fill your deep fryer to the recommended amount w/ canola oil.
• 3 turn the the the fryer on to 350° to 375°.
• 4 if need be, cut the fish into 2 inch pieces.
• 5 rinse the fish in cold water & pat dry with paper towel.
• 6 place the 1/2 cup flour & the cornstrach in a zip-lock type bag.
• 7 add the fish to the bag & toss until all the fish is well coated -- set aside.
• 8 sift together all the remaining dry ingredients,.
• 9 stir in the beer until you have a smooth, thin batter -- when coatig the fish, you should be able to just barely see the fish throught the batter.
• 10 dip the fish into the batter & carefully place into pre-heated deep fryer -- fry 3-4 pieces at a time, depending on the size of your fryer.
• 11 fry for 5-7 minutes until golden brown.
• 12 drain on paper towels.
• 13 serve w/ your favorite sauce &/or lemon juice.
• 14 enjoy!
• 15 hint: if frying cheese curds, freeze the curds for at least an hour before frying & the fry for only 1-2 minutes -- watch carefully so not to overcook!