Beer-Battered Lingcod Recipe

If you haven't tried lingcod, you are in for a serious treat. This beer-battered lingcod recipe provides a West Coast twist on a classic British dish - a must-try meal!

Named for its resemblance to both the ling and cod, the lingcod is actually not related to either 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 of chip shop fried cod.

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

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 or a salad for a new world version!)

Servings: 2 people