I found this recipe the other
day for beer battered cod and thought I would try it out. Its quite an easy recipe but I found it had really good results. Basically we prepared the batter by mixing the flour and beer as described in the full recipe (I used Abbot Ale) and then folding in the egg whites. See the picture on the left hand side.
Then I added the egg whites whilst Rory salted the fish on both sides before seasoning it. After coating the fish in the batter we cooked it in a large wok, making sure the oil was really hot first.
We then cooked each piece of fish, individually for about 5 minutes (see picture on the right) and were surprised to see that as it hit the hot oil the fish immediately fluffed up.
We kept the pieces of fish warm in the oven whilst cooking the rest in the pan. You can see the finished result below.
We also had some batter left over so made some onion rings by slicing the onion, coating it in batter and dropping it in the oil. And as a last experiment we did the same with a few mars bars (see picture below) they tasted dreadful.
