- 1 cup beer (such as Sweetwater 420 or other pale ale)
- 1¼ cup all-purpose flour
- 2 tablespoons peanut oil
- ½ tablespoon salt
- ¼ teaspoon cayenne pepper
- 6.25 pounds fresh cod, portioned into 3-ounce pieces
- Pinch kosher or sea salt
“We like to use Sweetwater 420, or other pale ales, for our fish and chips because it accentuates the yeasty flavors in the batter, like the smell of freshly baked bread. The slightly bitter component of an ale also offsets some of the sweetness in the fish itself.”
–Chef Eddie Johnson of Publik Draft House, Atlanta
Yield: 12 to 16 servings
- Combine all ingredients; mix well.
- Cover and refrigerate for at least 1 hour to allow flavors to meld together. Batter will keep for 6 hours covered and chilled.
- Dip cod pieces in the batter, shaking off excess.
- Fry in 350°F oil for 5 minutes, or until fish is a deep golden-brown color.
- Season with salt.
- Serve 2-3 fish pieces per person, with a mountain of your favorite chips and malt vinegar.