Beer Battered Pacific Cod

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Beer Battered Pacific Cod

• lunch
• April 27, 2019
• 14-16 servings

Ingredients

6 lbs cod filets, cut into 4-6 oz filets

2-3 cups canola oil (more as needed)

3 cups flour

1/2 oz salt

6 tbsp Smoked Paprika

6 tbsp black pepper

3 eggs

36 oz Kilt Lifter (from Pike Place Brewing)

Oven Roasted Fries Ingredients

6 lb Russet Potatoes, cut into thick wedges

3 tbsp canola oil

3 tbsp salt

1 tbsp black pepper

1 tbsp smoked paprika

1 Sprig fresh thyme, picked and chopped

Northwest Fiesta Aioli Ingredients

2 cups Mayonnaise

1 tbsp Champagne Vinegar

Juice and Zest of 1 lime

¼ cup finely chopped parsley

0.5 oz MarketSpice “Carne Asada” seasoning blend

Salt and pepper to taste

Directions

1. Pat the Cod filets dry and season with salt.
2. Bring a pan to medium high heat with 1 cup of canola oil (oil temp should be 350-375)
3. Combine flour with spices and beat in the eggs with a whisk.
4. Slowly add beer while whisking to combine into a thin batter.
5. Coat the filets in a thin layer of batter and pan fry in oil for 4 minutes per side until golden brown.
6. Pat dry with a paper towel and serve warm.

Oven Roasted Fries Directions

1. Preheat oven to 400 F
2. Arrange wedges on a sheet tray so they are not touching.
3. Drizzle with oil and salt generously
4. Roast for 25-25 minutes until wedges brown and get crispy.

Northwest Fiesta Aioli Directions

Whisk all ingredients together and balance with salt and black pepper as necessary.