Golden Beer-Battered Cod with Crispy Potato Wedges and Minted Peas
Imagine an evening by the seashore, the sun dipping below the horizon, and the air filled with the scent of the ocean. This quintessential English-inspired dish of golden, beer-battered cod, crispy potato wedges, and minted peas captures that spirit. Perfectly crafted for an omnivorous dinner for two, it brings the charm of an English pub right to your dinner table. Dive into the crispy, flaky cod, the golden wedges, and the fresh, minted peas for an unforgettable dining experience. This meal combines the right balance of flavors, textures, and essential nutrients, promising a meal that’s both delightful and wholesome.
Ingredients
- 300 grams of cod fillets
- 300 grams of potatoes
- 100 grams of plain flour
- 5 grams of baking powder
- 200 milliliters of beer
- 2 eggs
- 5 grams of salt
- 15 milliliters of vinegar
- 100 grams of tartar sauce
- 150 grams of peas
- 10 grams of fresh mint
- 10 milliliters of vegetable oil
Method
- Preheat your oven to 220°C. Cut the potatoes into wedges, leaving the skin on for added texture and nutrients. Toss them with a splash of vegetable oil, a pinch of salt, and a sprinkle of paprika, if desired. Spread them out on a baking tray and roast for 25-30 minutes, until golden and crispy.
- While the potatoes are baking, prepare the beer batter. In a bowl, mix the flour, baking powder, and a pinch of salt. Make a well in the center and pour in the beer, whisking until the batter is smooth and free of lumps.
- Heat the vegetable oil in a frying pan over medium-high heat. Dip the cod fillets in the batter, letting the excess drip off. Carefully place the fillets in the hot oil and fry for 5-7 minutes on each side until golden and crispy.
- While the fish is frying, bring a pot of water to a boil and cook the peas for 3-5 minutes until tender. Drain and toss with fresh mint and a pinch of salt.
- Serve the beer-battered cod with the golden potato wedges, minted peas, and a side of tartar sauce. Finish with a splash of vinegar on the fish, if desired.
Tips
- For an extra crispy batter, ensure the beer is very cold before mixing it with the flour.
- Use a slotted spoon to remove the fish from the frying pan, allowing excess oil to drain.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 200 kcal (838 kJ) | 600 kcal (2514 kJ) |
| Fat | 10g | 30g |
| Saturated Fat | 2g | 6g |
| Carbohydrates | 25g | 75g |
| Sugars | 2g | 6g |
| Proteins | 6g | 18g |
| Salt | 1g | 3g |
