Dinner for 4

Beer Battered Fish (4 servings)

Name: Beer Battered Fish (4 servings)
Total time: 40 min
Yield: 4 servings
Cuisine: British and Irish
Ingredients: 3/4 cup + 1/2 cup all purpose flour; 1/2 cup + 1/2 cup yellow cornmeal; 1 tbsp + 1 tablespoon chopped rosemary; 1 tsp baking powder; 10 oz light beer; 1 1/4 lb cod; 1 tsp garlic powder; 1/2 tsp cayenne pepper; salt and pepper; neutral oil for frying (optional); 1/3 cup plain yogurt; 2 tbsp mayonnaise; 1/2 tbsp dijon mustard; 1 dill pickle; 1 green onion; 1 clove garlic; 1 tbsp chopped parsley; juice of 1/2 a lemon; 1/4 tsp red pepper flakes; salt and pepper

Cod fillets dip in rosemary beer batter, fry until crisp, and pair with a quick yogurt pickle sauce.

$2.48per serving $$

40 minstart to table

4servings

British and Irish High-protein Budget Family Dinners

Ingredients

3/4 cup + 1/2 cup all purpose flour
1/2 cup + 1/2 cup yellow cornmeal
1 tbsp + 1 tablespoon chopped rosemary
1 tsp baking powder
10 oz light beer
1 1/4 lb cod
1 tsp garlic powder
1/2 tsp cayenne pepper
salt and pepper
neutral oil for frying (optional)
1/3 cup plain yogurt
2 tbsp mayonnaise
1/2 tbsp dijon mustard
1 dill pickle
1 green onion
1 clove garlic
1 tbsp chopped parsley
juice of 1/2 a lemon
1/4 tsp red pepper flakes
salt and pepper

Steps

Stir the yogurt, mayonnaise, Dijon mustard, chopped pickle, green onion, garlic, parsley, lemon juice, red pepper flakes, salt, and pepper in a bowl for 8 minutes.
Whisk 3/4 cup flour, 1/2 cup cornmeal, 1 tablespoon rosemary, baking powder, beer, garlic powder, cayenne, salt, and pepper into a batter for 5 minutes.
Toss the cod with the remaining flour, cornmeal, rosemary, salt, and pepper while heating 2 inches oil to 350 F in a heavy skillet for 7 minutes.
Dip the cod in the batter and fry in batches for 16 minutes, turning until golden and cooked to 145 F or flaky.
Drain the fish on a rack for 4 minutes and serve it with the yogurt sauce.

Main ingredient on sale this week? See what to make with white fish (tilapia, cod, haddock) on sale.