3/4cup+ 1/2 cup all purpose flourone measurement for batter, one for dredging
1/2cup+ 1/2 cup yellow cornmealone measurement for batter, one for dredging
1tablespoon+ 1 tablespoon chopped rosemaryone measurement for batter, one for dredging
1teaspoonbaking powder
10ounceslight beer
1 1/4poundscodcut into 4 inch pieces
1teaspoongarlic powder
1teaspoongarlic powder
1/2teaspooncayenne pepper
1/2teaspooncayenne pepper
salt and pepper
salt and pepper
canola oil for frying
canola oil for frying
For the Remoulade
1/3cupplain yogurt
2tablespoonsmayonnaise
1/2tablespoondijon mustard
1dill picklefinely chopped
1green onionchopped
1small clove garlicminced
1tablespoonchopped parsley
juice of 1/2 a lemon
1/4teaspoonred pepper flakes
salt and pepper
For the remoulade
1/3cupplain yogurt
2tablespoonsmayonnaise
1/2tablespoondijon mustard
1dill picklefinely chopped
1green onionchopped
1small clove garlicminced
1tablespoonchopped parsley
juice of 1/2 a lemon
1/4teaspoonred pepper flakes
salt and pepper
Instructions
For the Fish
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.
Meanwhile, rinse and pat dry the cod pieces. Season with salt, pepper, garlic powder and cayenne on both sides.
Combine the remaining all purpose flour, cornmeal and rosemary in a shallow plate.
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.
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.
Fry for about 2 minutes per side until golden brown.
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
Combine all ingredients in a small bowl and stir together.