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Beer Battered Alaska Cod
Serves 2
2 Treasures of the Sea Alaska Cod fillets, thawed
1 Cup of your favorite tempura batter, made with Harp Beer.
Find tempura batter mixes on display cases in the seafood department.
2-3 Cups Enova oil, or enough to cover the fish.
(Foods made with Enova oil tastes just like foods made with traditional oils, but studies show that, compared to other cooking and salad oils, less Enova oil is stored in the body as fat.)
1/2 Cup (or more) of your favorite French’s GourMayo Light Flavored Mayonnaise – as a dip for the fish.
(Choose from Wasabi Horseradish, Sun-dried Tomato, Chipotle Chili, Caesar Ranch, or Creamy Dijon) GourMayo is in the condiment aisle with mayonnaise and mustard.
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Mix tempura batter according to package directions, using Harp Beer. (See Chef’s Note below)
- Heat oil over medium-high to 350°, using a candy thermometer to verify temperature. While oil is heating, pour the batter into a shallow plate (about 1/3 cup for each filet).
- When the oil reaches 350°, pat fish dry with paper towels, coat the fish with the batter, and slip them into the hot oil. Cook about 2-3 minutes or until fish puffs up and the batter turns golden brown. Remove fish from the oil with tongs or slotted spoon and drain briefly on paper towels.
- Serve fillets whole or cut into serving pieces with your favorite GourMayo Mayonnaise as a dipping sauce. Enjoy this with a glass of Guinness Stout and you’ll think you’re in the Irish countryside!
Chef’s Note: Tempura is a method of deep-frying foods coated in a light batter, most commonly used with fish, vegetables, and shellfish. Because the batter is very light, foods are light and fresh-tasting rather than heavy and greasy. Foods cooked in a tempura batter are usually served with a dipping sauce. Although tempura food is deep-fried, the oil simply transmits heat to the food to cook it, and very little is actually consumed.
Chef’s Note: Why Beer Batter? When the alcohol in the beer dissipates during cooking, the beer gives a rich flavor and color to your batter. Plus, the yeast in the beer causes the batter to puff up so it fries quickly and doesn't overcook.
Chef’s Note: Cod is very low in fat, cholesterol, and carbs. It’s very mild — no fishy taste! Plus, the batter has no fat so one piece of battered fish is only about 150 calories! You can boil, poach, bake, or cod, though it’s hard to grill because it’s flaky when cooked and tends to fall apart.
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