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House Beer Battered Blue Cod

Introducing our signature House Beer-Battered Blue Cod Fillets, where the unparalleled quality of New Zealand's premium blue cod meets the artistry of hand- battering. Immerse yourself in the experience of perfectly crisp and golden fillets, each one hand-dipped in a light and airy, yet irresistibly savory beer batter crafted from scratch. The result? A culinary masterpiece that tantalizes the senses with its crispy exterior and tender, flaky interior. Served alongside our dilly tartar sauce, spiked with zesty lemon, fresh dill, and tangy dill pickles, every bite is a symphony of flavors that will leave you craving more. Elevate your dining experience with our House Beer-Battered Blue Cod Fillets – where premium quality and artisanal craftsmanship come together to redefine seafood perfection.
Serves: 4
Prep time: 15 minutes
Cook time: 4-7 minutes
Ingredients
Preparation
  • 8 each Blue Cod Fillets
  • 60g Cake Flour
  • 1 each Lemon cut into wedges
  • 2 each Egg
  • 475mL Beer
  • 225g Cake Flour
  • 28g Corn Starch
  • 20g Kosher Salt
  • 20g Paprika

For the Dilly Tartar Sauce

  • 225g Mayo
  • 170g Dill Pickles chopped small
  • 28g White Onion, brunoise
  • 7g Garlic, minced
  • 7g Dried Dill
  • 7g Hot Sauce
  • 7g Lemon, juice
  • 10g Kosher Salt
  • 1 pinch Sugar
Tips from the chef: Serve the House Beer Battered Southern Whiting with a small side salad or french fries for a complete meal.
  1. Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
  2. For the Dilly Tartar Sauce: In a small bowl mix together all of the ingredients for the Dilly Tartar Sauce. Reserve, set aside under refrigeration until ready to use.
  3. For the Beer Battered Blue Cod: Add the 60g of Cake Flour to a shallow container for dredging and set aside.
  4. In a medium sized bowl add the remaining Cake Flour, Corn Starch, Kosher Salt and Paprika. Whisk briefly to mix.
  5. In a separate bowl add the eggs and whisk well. Slowly, to avoid foam, pour the beer into the bowl with the eggs while whisking to combine. Add all of the dry ingredients to the wet and whisk well, just until fully combined.
  6. Allow the batter to 'rest' for preferably 15 minutes before use.
  7. Preheat your deep fryer to 176°C. If desired, cut the Blue Cod fillets into strips, or alternatively you can use whole fillets. Working in batches dredge the fillets or strips in the reserved 60g of Cake Flour, making sure to coat all sides. Shake off any excess flour and then dredge in the reserved beer batter, taking care to shake off any excess
  8. Carefully dip the battered strips or fillets into the preheat fryer oil. Carefully hold the fish portions suspended in the oil to allow the batter to 'set' briefly before releasing and allowing the entire portion to deep fry.
  9. Fry the battered portions for 4-7 minutes (depending on size) until the batter is crispy, golden brown and the internal temperature of the fish reaches 62°C. Remove the the fully cooked fish portions from the hot oil, strain and allow to rest briefly.
  10. To Finish: Plate the beer battered Blue Cod with a generous side of Dilly Tartar Sauce & a Lemon Wedge

HL 4.54 kg / 10 lb, Individually Quick Frozen Blue Cod Fillets, approx. 113 g / 4 oz