COD IN IPA DOUGH

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COD IN IPA DOUGH

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1.75 lbs. cod

IPA BEER DOUGH:

3/4 cups flour
1/3 cup potato starch
1 tsp. baking powder 1/2 cup IPA beer Saltverk Flaky sea salt

REMOULADE:

2 egg yolks
1 tsp. Dijon mustard
3/4 cups oil
1 tbsp. capers
1 tbsp. shallot onion
1 tbsp. fresh horseradish
1 tsp. apple vinegar
1/4 cup freshly chopped dill Saltverk Flaky Sea Salt

Cut the cod into pieces. Mix together flour, potato starch, baking powder and add the cold beer to the mix. Cover the fish in the batter and deep fry in oil at 355°F until golden brown. Then season immedi- ately with salt.

Put the capers, shallot, egg yolks and Dijon into a blender and mix well together. Slowly and continu- ously pour a stream of oil into the mix while the blender is mixing. Season with the herbs, salt and apple vinegar. 

Serves: 4

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