Skinless and boneless cod loin fillets in a thin beer batter coating. So crispy and delicious, pub food has never been better, in the comfort of your own home.
It’s a pretty straight forward recipe that requires little to no effort. This coating is very crispy and light because of the addition of rice flour. If you don’t have any rice flour or can’t find it in the shop, use corn flour instead. A thin layer of batter is more than enough to ensure a crispy finish. If the batter is too thick the fish will become soggy, and that’s a no-no.

The potato chips are oven baked with a light seasoning, so virtually fat free.
And the Lemon Aioli rémoulade will take the whole Pub at home experience to the next level. If you’re lucky, you will have some rémoulade left over to put on your sandwiches the next day.

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Prep time : 15-20 minutes
Cooking time: 40-50 minutes
Serves : 4
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FOR THE FISH:
• 65 gr. / 1/2 cup rice flour
• 65 gr. / 1/2 cup all-purpose (spelt) Flour
• 1 tsp. turmeric powder
• 225 ml / 1 cup beer (I used alcohol free and it worked great)
• 1 ltr. / 4 cups oil for frying
• 700 gr / 1 1/2 lbs. cod loin, cut into chunks

FOR THE CHIPS:
•750 gr. potatoes peeled and cut into thick chips
•2 tbsp plain flour
•salt and smoked paprika to taste
•2 tbsp. Sunflower oil

INSTRUCTIONS:
Combine the flours, baking powder and turmeric in a large bowl, season. Gradually pour the beer into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
Heat oven to 200 C/450 F. Tip the chips onto a large baking tray and drizzle with the oil, sprinkle over the flour and some salt and paprika. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 40-50 mins, turning occasionally, until the chips are golden and crisp and soft when pierced.
To cook the fish, heat the oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry and season with salt and pepper. Dip into the batter. Carefully lower some pieces into the hot oil and fry for 3-4 mins – depending on the thickness of the fish – until golden and crisp. Don’t over crowd. Using a large slotted spoon, lift out the fish. Place the cooked fish bits on a plate with paper towel to drain, then sprinkle with salt. Serve with the hot chips and the Lemon Aioli rémoulade

LEMON AIOLI RÉMOULADE
• 1/4 cup aioli
• 1/4 cup mayonnaise
• 1/4 cup crème fraîche
• 1 tsp grainy Dijon mustard
• 1 green onion chopped
• 1/2 tsp. dried garlic powder
• 1/4 cup fresh parsley chopped
• 1 tbsp. chopped capers
• salt and pepper to taste
• juice of half a large lemon (or one small one)

For the Lemon Aioli rémoulade, mix all the ingredients in a bowl, reserve until ready to use.

Enjoy
Myra XO