Servings and Ingredients
|Hy-Vee canola oil, for frying|
|2 c. Hy-Vee all-purpose flour, divided|
|2 Hy-Vee large eggs|
|1 tsp. Old Bay seasoning|
|1 tsp. Lawry's seasoned salt|
|12 oz. stout beer|
|3 (6-oz. each) cod fillets|
Things To Grab
- Deep-fryer or Dutch oven
- Shallow dish
- Paper towels
- Preheat oil in a deep-fryer or Dutch oven to 350 to 365 degrees.
- Sift 1/2 cup flour onto plate for dredging; set aside.
- Combine remaining 1-1/2 cups flour, eggs, seasonings and beer, whisking together. Roll cod in flour, making a thin, even coat on the fish. Dip flour-coated fish into beer batter.
- Gently add fish to hot oil. Cook fish, flipping once, until done and the crust is light brown, about 4 minutes per side. Drain on paper towels before serving.
From the week of February 15, 2015