There is so much talk about battered cod. Actually I have always found the simpler the better. We used to go to a chip shop and buy cod and chips and then ask for some scrapings to eat on the way home. These were the bits of batter that fell off in the cooking, and were wonderful with salt and vinegar, and were completely free.
This recipe has stood the test of time, but there are trends in cooking, as always, and the addition of beer to batter, and then flavours and colours seems to be the norm these days.
My friend at the ‘chippy’ made his batter in a big bucket with nothing more than plain flour and water. Actually I use whatever I’ve got, but mostly this recipe gets used.
- 4 fillets
- 50 g Self Raising flour
- 50 g Cornflour
- 150 ml cold water
- Generous pinch of salt
- Mix the ingredients, beating them with a wooden spoon until you have a smooth, lump free batter.
- Place in the fridge for an hour to settle.
- Before using, give a final stir.
- You can flavour the batter with spices – a teaspoon of turmeric, a teaspoon of garlic puree, a teaspoon of curry powder. You can also use fizzy water, or beer, or half and half beer and water.
- Pat the fillets dry with a clean kitchen towel and then dust in a little flour before dunking in the batter. Allow the batter to drip a little, you don’t need too much.
- Deep fry in hot oil – a drizzle of batter in the oil should solidify and cook within a second of so.
- Cook for 6 to 8 minutes depending on the thickness of the fillet.
- Remove from the oil and leave to rest on a couple of layers of kitchen paper to absorb any excess oil
- Of course this has to be served with potato chips and lots of salt and vinegar.
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