x Abu Dhabi, UAE Friday 21 July 2017

Recipe: battered cod

The ultimate British lazy Sunday food.

Lee Hoagland / The National
Lee Hoagland / The National


6 200g cod fillets, skinned

330ml non-alcoholic beer

330ml cold water

10g dried yeast

300g all-purpose flour

Seasoned flour (flour, salt and pepper) to taste

2 litres vegetable oil



1. In a large bowl whisk together the non-alcoholic beer, water and yeast. Slowly add the flour and whisk until smooth.

2. Leave the batter in a warm place for 30 minutes to allow the yeast to ferment. When the batter is fermented and has begun to bubble, thoroughly whisk it again.

3. Place the oil in a deep sided pot and heat to 180°C. Dust the cod fillets with the seasoned flour then dip them through the batter.

4. Drop the fillets into the oil and cook for 7-8 minutes, depending on the thickness of the fillet, until hot in the centre and golden on the outside.

5. Drain the fried fillets on kitchen paper then serve. Best with triple-cooked chips and mushy peas.


This recipe serves six.