Fried & Beer-Battered Cod with Eric’s Special Tartar Sauce & Spicy Chips

Fried & Beer-Battered Cod with Eric’s Special Tartar Sauce & Spicy Chips

SERVES 4

Ingredients

Eric’s Special Tartar Sauce
1 cup mayonnaise
2 scallions, sliced thinly
1 tbsp. chopped parsley
1 tsp. Dijon mustard
1 tsp. lemon zest
2 tsp. lemon juice
1 clove garlic, grated

5 qts. canola oil
1 cup flour
1⁄2 tsp. ground black pepper
1 tsp. salt
1⁄2 tsp. onion powder
1 tsp. paprika
1 1⁄2 lb cod fillets, skinned, boned & cut diagonally into 1-in. strips
6 oz beer
1⁄4 cup water
1⁄2 cup cornstarch

Spicy Chips
1 tbsp. chili powder
1⁄4 tsp. chipotle pepper powder
1⁄2 tsp. cumin
1 tsp. paprika
1⁄2 tsp. onion powder
1 tsp. salt
2 Idaho potatoes, sliced thinly

Directions

1. Combine the sauce ingredients in a small bowl. Reserve the sauce in the refrigerator.

2. Place the Wonder Cooker’s Roaster Pan on the stove top. Heat the canola oil over medium-high heat until the temperature reaches 325° F/160° C.

3. Combine the flour, ground black pepper, 1 tsp. salt, 1⁄2 tsp. onion powder, and 1 tsp. paprika in a glass bowl. Add the beer and water and mix to make a smooth batter.

4. Dust the cod fillets with the cornstarch, dip in the batter, shake off the excess batter, and fry the fillets in the Roaster Pan until golden brown (5–8 mins.). Drain on paper towels.

5. Combine the chili powder, chipotle pepper powder, cumin, 1 tsp. paprika, 1⁄2 tsp. onion powder, and 1 tsp. salt in a separate small bowl to make the seasoning mix.

6. Add the potatoes to the Roaster Pan and fry until golden brown and then toss with the seasoning mix.

7. Serve the finished fillets with the chips and sauce.

Eric’s Tip: Don’t judge me on this, but I love to wrap the fish, tartar sauce, lettuce, tomato, and chips in a tortilla for an amazing crunchy fish burrito.

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