Cod in Beer Batter

For the cod in beer batter, prepare the breading. Sift the flour into a bowl and add a pinch of salt and pepper (to taste). Make a well in the middle of the flour and pour the olive oil into this well.

Then add the beer or water and stir from the outside to the inside until you have a smooth mixture. Let this mixture rest at room temperature for at least 1 hour. Just before using, beat the egg whites until stiff and fold them into the mixture (do not stir).

Caution: if the breading is too cold, it will not stick to the fish! Wash the cod fillet and pat dry well. Pull through the breading and drain well. Slide into the hot oil (180-190 degrees) and bake the cod in the beer batter until golden brown. Bake the individual fillets one by one.

Preparation Tip:

Serve the cod in beer batter best with fried potato slices and Mediterranean spinach.

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