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Recipes: Beer-Battered Cod, Creamy Coleslaw

March 16, 2011 at 8:37PM

Beer-Battered Cod with Creamy Coleslaw (MCT/The Minnesota Star Tribune)

BEER-BATTERED COD

Serves 4.

Adapted from "Anne Willan's Cook It Right" by Anne Willan (Readers Digest, $29.95).

For the batter:

• 11/4 c. all-purpose flour

• 1/2 tsp. salt

• 1 egg, separated

• 12 oz. beer, divided

• 1 tbsp. vegetable oil

• Oil for deep frying (you'll need at least 8 cups)

For the fish:

• 2 lb. cod fillets, rinsed, patted dry

• Flour for dredging

• Salt and pepper or an all-purpose seasoning, optional

• Tartar sauce, optional

Directions

In a large bowl, sift together the flour and salt; make a well in the center. Add the egg yolk and half of the beer; whisk, gradually drawing in the flour to form a smooth paste. Stir in the remaining beer and the oil; do not over mix. Cover and let stand for 15 to 30 minutes.

Meanwhile, heat the oil for deep-frying to 375 degrees.

Cut the cod fillets into 4-inch pieces. Beat the egg white until very foamy and fold it into the batter. Place the flour in a pie plate or shallow dish and season with salt, pepper or all-purpose seasoning.

Working in batches, dredge the fish pieces with flour, shaking to remove the excess. Dip a piece into the batter and place in the hot oil. Fry about 4 minutes, depending on the thickness of the fish or until golden brown and crisp. Remove and drain well on paper towels; keep warm. Repeat with remaining pieces of fish. Serve with tartar sauce, if desired, and coleslaw.

CREAMY COLESLAW

Serves 10.

• 1 c. reduced-fat mayonnaise

• 1/4 c. cider vinegar

• 2 tbsp. sugar

• 1 c. reduced-fat sour cream

• 1/2 c. minced onion

• 1/2 head green or savoy cabbage, finely shredded (about 8 c.)

• 1/2 small head red cabbage, shredded (about 4 c.)

• 1 c. shredded carrots

• 1/4 c. minced green pepper

• 1 to 2 tbsp. celery seeds

• Salt and pepper to taste

Directions

In a large bowl, whisk together the mayonnaise, cider vinegar, sugar and sour cream. Add the onion, green and red cabbages, carrots, green pepper and celery seeds. Fold gently to mix all ingredients. Season with salt and pepper to taste. Refrigerate 1 to 2 hours before serving.