Fish + Chips, Part 2: The Fish Fry

Fried food overload!  Sometimes you just have to, yes?  Just make sure it comes with malt vinegar, chips and mayo.  Here's part II to the previous Fish + Chips post.  

This is a fried fish with a lime beer batter.  I recommend a lighter mexican pilsner.  Goes great with lime.  Buy a six pack and serve it with the fish and chips.  

Beer Battered Lime Fish + Chips

48 oz canola oil

s + p

10 oz cod filets, skin removed, cut into chunks

1 cup flour

6 oz mexican lager style beer, like pacifico, tecate, corona

juice + zest of 1/2 lime

1/4 teaspoon baking powder

1/2 teaspoon salt

Heat canola oil in a deep pot to 380 degrees.  

Season cod pieces with salt and pepper.  In a bowl, combine flour, beer, lime juice, zest, baking powder and salt.  Dip cod pieces into beer batter and carefully slip into hot oil.   Use a spatula or long handled kitchen spoon to submerge the pieces during frying.  Cook until golden brown and crispy.  Transfer to towels to drain.  Serve immediately with these chips and this harissa mayo.