Rosemary Cornmeal Beer Battered Fish with Tangy Yogurt Remoulade

These rosemary cornmeal beer battered fish sticks are served with a tangy yogurt remoulade.

Considering I spent 10 minutes searching for solutions on the internet of “how to get the smell of fried food out of your house” and then began boiling water and vinegar on my stove (it sort of worked), I feel like this recipe should come with a fried food disclaimer:

Rosemary cornmeal beer battered fish

“Warning: your house is going to smell like a fast food joint. Don’t worry, it’s worth it.”

Cornmeal beer battered fish

I’ve had fish ‘n chips exactly 1 time in my entire life. It was in Dublin at Leo Burdock’s a few years ago and I remember being way too excited and peppy about fried cod after a red eye flight and about 1 hour of sleep. Here’s how the whole thing went down:

Minute 1: Holy eff, this is A HUGE portion.

Minute 2: Rip open the greasy paper and dig in.

Minute 3: Omg, this is the best thing I’ve ever eaten.

Minute 5: Ok, maybe I should slow down.

Minute 7: Stomach pain setting in, but still shoving it down my throat since we flew 6 hours across an ocean for this shit.

Minute 10: I might vomit.

Minute 20: I’ve never felt like such crap in my life, but hey, let’s get ice cream at that cute little place across the street.

Rosemary beer battered fish

And that’s pretty much why I’ve avoided fried fish since. However, when a cloudy, miserable summer day, 1.5 pounds of cod and a large selection of summer beer collide in your fridge, it seemed like a good time to give it a shot at home.

And guess what? When you eat a normal portion, leave out the chips and don’t get ice cream afterwards, fried fish is pretty damn good.

Yield: 4 servings

Rosemary Cornmeal Beer Battered Fish

Rosemary Cornmeal Beer Battered Fish

These rosemary cornmeal beer battered fish sticks are served with a tangy yogurt remoulade.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

For the Fish

  • 3/4 cup + 1/2 cup all purpose flour (one measurement for batter, one for dredging)
  • 1/2 cup + 1/2 cup yellow cornmeal (one measurement for batter, one for dredging)
  • 1 tablespoon + 1 tablespoon chopped rosemary (one measurement for batter, one for dredging)
  • 1 teaspoon baking powder
  • 10 ounces light beer
  • 1 1/4 pounds cod, cut into 4 inch pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cayenne pepper
  • salt and pepper
  • salt and pepper
  • canola oil for frying
  • canola oil for frying

For the Remoulade

  • 1/3 cup plain yogurt
  • 2 tablespoons mayonnaise
  • 1/2 tablespoon dijon mustard
  • 1 dill pickle, finely chopped
  • 1 green onion, chopped
  • 1 small clove garlic, minced
  • 1 tablespoon chopped parsley
  • juice of 1/2 a lemon
  • 1/4 teaspoon red pepper flakes
  • salt and pepper

For the remoulade

  • 1/3 cup plain yogurt
  • 2 tablespoons mayonnaise
  • 1/2 tablespoon dijon mustard
  • 1 dill pickle, finely chopped
  • 1 green onion, chopped
  • 1 small clove garlic, minced
  • 1 tablespoon chopped parsley
  • juice of 1/2 a lemon
  • 1/4 teaspoon red pepper flakes
  • salt and pepper

Instructions

For the Fish

  1. Prepare the batter first by combining 3/4 cup all purpose flour, 1/2 cup yellow cornmeal, 1 tablespoon rosemary, baking powder and beer in a bowl and whisking together until smooth. Set aside and let rest.
  2. Meanwhile, rinse and pat dry the cod pieces. Season with salt, pepper, garlic powder and cayenne on both sides.
  3. Combine the remaining all purpose flour, cornmeal and rosemary in a shallow plate.
  4. Pour enough oil into a large pot or dutch oven until it comes up the sides by about 2 inches and heat up over medium heat.
  5. Once the oil is hot, dredge the fish pieces in the flour mixture then dip in the batter letting the excess drop off before placing into the hot oil.
  6. Fry for about 2 minutes per side until golden brown.
  7. Drain on a paper towel lined plate then transfer to a wire rack. Repeat with remaining fish pieces making sure not to crowd the pot and bring down the temperature of the oil. About 2-3 pieces at a time is best.

For the Remoulade

  1. Combine all ingredients in a small bowl and stir together.

Rosemary cornmeal beer battered fish with tangy yogurt remoulade

filed in: Main Dishes
featuring: · ·

15 Comments

  1. Eileen

    Oh, this looks SO GOOD that I almost forgot my fear of deep-frying at home! That beautiful golden crispy coating! That sauce! Maybe I should just take a deep breath and go for it. :)

    Reply
  2. Candace @ Cabot

    Oh I’m in on this fish stick thing. So very in! I’ll make them for my little Catholic mommy, who eats fish every Friday, come what may. Old habits die hard. It’s good she’s so small and doesn’t eat much. #moreforme

    Reply
  3. Aunt Shumma

    Going to make this tonight for dinner with fresh black drum I caught. Can’t wait! Thanks for posting…

    Reply
  4. Jen @ sweetgreenkitchen.com

    I crave fish and chips style fried fish and haven’t had it in forever. After ordering years ago in a restaurant to be presented with a flat fillet of bread crumb coated fish, instead of what I was dreaming of a thick cut of crisp battered coated heaven, oh the disappointment! Your rosemary cornmeal version looks exactly like what I’ve been craving, and then some. Husband despises the smell of fish cooked in house, but be damned I think this will be worth his complaints!

    Reply
    1. Running to the Kitchen Post author

      What a let down that must’ve been! I’m with your husband…the smell is pretty gross when you combine fish + frying but it’s worth it this time. Open the windows and light a candle :)

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *