Sea Dog

cayenne cod cornstarch fish flour lemon lettuce old bay onion powder paprika beer

Rick Martinez

4 to 6 Servings

Source

Ingredients

1 pound skinless, boneless cod fillet, cut crosswise into 8 strips

Kosher salt, freshly ground black pepper

1 cup all-purpose flour

1 cup cornstarch

1 tablespoon Old Bay seasoning

2 teaspoons baking powder

1 teaspoon sweet paprika

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon baking soda

¼ teaspoon cayenne pepper

12 ounces pale ale

3 tablespoons malt or cider vinegar

Vegetable oil (for frying; about 3 quarts)

8 New England–style split-top hot dog buns

4 tablespoons unsalted butter, room temperature

Tartar Sauce, shredded lettuce, and lemon wedges (for serving)

A deep-fry thermometer

Method

Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).

Whisk flour, cornstarch, Old Bay, baking powder, paprika, garlic powder, onion powder, baking soda, cayenne, 2½ tsp. salt, and ½ tsp. black pepper in a medium bowl. Add beer and vinegar and whisk just until combined and no lumps remain.

Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3–4 minutes. Transfer to paper towels to drain.

Heat a large skillet over medium. Spread bottom and sides of each bun with butter. Toast buns, pressing down lightly, until golden, about 2 minutes per side.

Generously spread some tartar sauce in each bun; top with lettuce and a fried fish fillet. Serve with lemon wedges and additional tartar sauce alongside.