Introducing Better with Beer! Join MasterChef Champion Grant Gillon as he walks you through a homemade dish with … you guessed it, beer!
Up first, beer-battered cod, featuring Big Grove's Citrus Surfer.
https://youtu.be/tf_FJANszSY
1. Prepare the Fish
Pat the cod fillets dry with paper towels and lightly season with kosher salt. Lightly dredge each piece in flour, shaking off the excess. This step helps the batter adhere evenly during frying.
2. Make the Beer Batter
In a mixing bowl, whisk together the flour, salt, and lemon zest. Slowly pour in the very cold Citrus Surfer, whisking gently until just combined.
The batter should be slightly thinner than pancake batter. A few lumps are perfectly fine—avoid over-mixing.
Tip: The amount of beer should be roughly 75–80% of the flour volume. For example, 2 cups of flour typically requires about 12 ounces of Citrus Surfer. Add the beer gradually and adjust based on the batter’s consistency.
3. Heat the Oil
Heat neutral oil in a heavy pot or fryer to 350°F.
4. Fry the Cod
Dip the floured cod pieces into the batter, allowing any excess to drip off. Carefully place them into the hot oil and fry for 4–5 minutes, until the coating is deep golden and crisp and the fish flakes easily with a fork.
Work in batches to avoid overcrowding the oil.
5. Drain and Finish
Remove the fish and place on a wire rack to drain. Immediately sprinkle with a small pinch of salt.
For a fresh finish, garnish with chopped chives and lemon zest if desired
Better with Beer, exclusively on Iowa Everywhere in partnership with Doll Distributing.
