Crispy beer-battered cod recipe

Ingredients

• 1 tsp active dry yeast
• 3 Tbsp warm (body-temperature) water
• 1 bottle beer, room temperature
• 1¼ cup flour, sifted four
• 4 oz cod fillets (or cod fillets to equal 1½ lb total)
• ½ cup flour, for dusting
• salt and pepper
• Lemon Salt

1. To prepare beer batter, combine yeast and warm water in a medium bowl. Let stand about 5 minutes at room temperature; yeast should begin to foam slightly. Add beer and stir in flour. Mix should be about the consistency of pancake batter; adjust with additional flour or water if necessary.
2. Dust fillets with flour and season lightly with salt and pepper. Dip one at a time into batter and fry, in small batches, in 360°F oil until golden, about 5 to 6 minutes. Remove fillets with slotted spoon and drain on paper towels. Season fillets with lemon Salt while still warm.