Crispy Beer-Battered Cod
Ingredients
1½ cups all-purpose flour, divided
¼ cup cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons kosher salt, divided
½ teaspoon paprika
¼ cup light-flavored beer (such as PBR or Budweiser), ice-cold
¼ cup 80-proof vodka, ice-cold
4 cups peanut oil
1 recipe Extra-Tangy Tartar Sauce (recipe follows)
Directions
Heat the peanut oil to 350°F in a large wok or cast-iron skillet over medium-high heat.
In a large bowl, whisk together 1 cup of the all-purpose flour, the cornstarch, baking powder, baking soda, 1 teaspoon of the salt, and the paprika.
In a small bowl, combine the ice-cold beer and vodka.
Add the remaining ½ cup of flour to a separate large bowl. Toss the cod pieces in the flour until evenly coated. Transfer to a wire rack set on a rimmed baking sheet.
Slowly add the beer and vodka mixture to the flour mixture, whisking just until the batter resembles the texture of thick paint. It should leave a trail if you drip it off the whisk back into the bowl. A few small lumps are okay; do not overmix.
One at a time, transfer a piece of the floured cod to the batter and turn to coat completely. Lift the fish from one edge, allowing excess batter to drip back into the bowl, and carefully lower it into the hot oil, placing it slowly away from you to prevent splashes. Repeat until all four pieces of fish are in the oil.
Cook, shaking the pan gently and agitating the oil with a wire-mesh spider, until the cod is golden brown and crisp on all sides, about 4–5 minutes per side.
Transfer the fish to a paper-towel-lined plate and season immediately with the remaining 1 teaspoon of salt. Serve with the tartar sauce.
