Rating: 2.5 stars
22 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 8

Use Alaskan cod in this dish. Serve with malt vinegar.

Recipe by Cooking Light December 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 4 ounces fish and about 1/2 cup chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Combine fish and 1/4 cup beer in a medium bowl. Cover and chill for 1 hour. Place potatoes on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt; toss well. Bake at 450° for 20 minutes or until browned and crisp, stirring after 10 minutes. Drain fish; discard liquid. Sprinkle fish with 1/4 teaspoon salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine remaining 3/4 cup beer, flour, and 1/2 teaspoon freshly ground black pepper in a medium bowl. Add fish to beer mixture, tossing gently to coat. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Remove fish from bowl, shaking off excess batter. Add fish to pan; cook 3 minutes or until browned. Turn fish over; cook 3 minutes or until done. Sprinkle fish with 1/4 teaspoon salt. Serve immediately with chips.

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Nutrition Facts

398 calories; fat 15g; saturated fat 1.1g; mono fat 8.4g; poly fat 4.6g; protein 24.6g; carbohydrates 40.7g; fiber 2.2g; cholesterol 40mg; iron 2.4mg; sodium 524mg; calcium 30mg.
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