Ever since one of our favourite local restaurants added beer battered lingcod (from Skipper Otto!) and chips to their menu, we’ve been fully sold on lingcod as the ultimate fish and chips fish. You know we love to cook with beer, so you can imagine how excited we were to make this ourselves. If you haven’t tried lingcod yet, get ready for a serious treat. Named for its resemblance to both the ling and cod, the lingcod is actually related to neither of them. Its mild taste and flakey texture are similar to more classic fish and chips choices, like cod or haddock, but lingcod is slightly richer and more moist. It has a buttery, almost sweet flavour, making beer battered lingcod truly delicious, and (in our opinion) an elevated version classic chip shop fried cod. If this west coast twist on British classic dish sounds good to you too, give it a try yourself!

(PS – We’re not even going to wade into the controversial chips vs fries debate, so we’re leaving the side dishes up to you for this one.)

Beer Battered Lingcod Recipe

Serves 2

Ingredients

• 2 ling cod fillets, skin removed (about 1/2 lb total)
• 3/4 cup plain flour (plus extra for dusting the fish)
• 1/2 cup rice flour
• 1 tsp baking powder
• 1/3 cup soda water
• 1/3 cup lager
• Salt to taste
• 1 tsp sugar
• Vegetable oil for deep frying

Special Equipment

• Deep fry cooking thermometer

Directions for Beer Battered Lingcod

1. In a large bowl, mix both flours, baking powder and sugar.
2. Add the soda water, lager and salt, mixing only until the batter is smooth.
3. Cover your fish with a dusting of plain flour, then drop into the batter and coat completely.
4. Put vegetable oil into a large, heavy bottomed pot or Dutch oven, making sure not to fill it more than half way.
5. Slowly heat vegetable oil to between 350 and 375 (use a thermometer to check – the right temperature is crucial. Read this for more info on deep frying fish).
6. Once fish is coated with batter, gently place into the oil and cook for about 10 minutes, or until golden and crispy. Depending on the size of your pot you may have to do one piece at a time.
7. Remove cooked fish from pot and place on paper towel to drain.
8. Serve alongside your side dish of choice! (Chips/fries and mushy peas for a classic British treat, or fries and slaw for a new world version!)

More delicious lingcod recipes:

Aromatic Lingcod & Speedy Ginger Greens

Chipped Lingcod Recipe

Lingcod Cheeks