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Kilkenny Beer-battered Cod https://www.metro.ca/userfiles/image/recipes/beignets-morue-biere-kilkenny-5836.jpg PT10M PT20M PT50M
In a bowl, combine dry ingredients and whisk in beer (batter should be frothy).Refrigerate for some 20 minutes.Pat cod dry. Salt and pepper cod.Heat oil to 375°F (190°C).Dip each piece of cod in the batter and fry about 4 minutes per 1/2 in. (1 cm) of thickness.Serve piping hot with tartar sauce.
20
4 9 5 3
5 1/2 lb (2500 g) fresh cod fillet, cut into small squares peanut oil as needed
Kilkenny Beer-battered Cod

Kilkenny Beer-battered Cod

Rate this recipe
9 Votes
  • Lactose-free
20
servings
0:10
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • beer batter

  • 1/2 cup
    (125 mL)
    flour
  • 1/2 cup
    (125 mL)
    fine cornmeal

  • pinch of salt
  • 8 oz
    (225 mL)
    Kilkenny beer
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    LABATT BUDWEISER OR BECK'S NON ALCOHOLIC BEER

    LABATT BUDWEISER OR BECK'S NON ALCOHOLIC BEER

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    6 x 330 - 6 x 341 ml


  • 5 1/2 lb
    (2500 g)
    fresh cod fillet, cut into small squares
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    CHELSEA BONED SALTED COD

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    454 g



  • peanut oil as needed
Imprimer ma sélection

Preparation

In a bowl, combine dry ingredients and whisk in beer (batter should be frothy).

Refrigerate for some 20 minutes.

Pat cod dry. Salt and pepper cod.

Heat oil to 375°F (190°C).

Dip each piece of cod in the batter and fry about 4 minutes per 1/2 in. (1 cm) of thickness.

Serve piping hot with tartar sauce.

Source : Académie Culinaire

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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