Since our trip to Portland, the hubby has been craving the amazing fish and chips we had from The Frying Scottsman.  I am still perfecting the batter, but here is my recipe in progress from last night's meal.  It came out pretty tasty, and we finished almost 2lbs of cod between the two of us, so that's sayin' something.

Beer-Battered Cod 

Ingredients

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt, plus more for sprinkling on onion rings and fish
• 1/4 teaspoon freshly ground black pepper
• 1 egg
• 3/4 cup (half a 12-oz. bottle) medium-bodied ale (such as New Belgium's Fat Tire)
• Vegetable oil for frying
• 2 pounds skinless cod fillets, rinsed and cut into 2- by 4-in. pieces
• 1 lemon, cut into eighths
• 
  

Preparation

• 1. Whisk flour, baking powder, 1/2 tsp. salt, pepper, egg, and beer in a large bowl.
• 2.  Heat oil to 375°.  Add fish to batter and turn to coat well. Cook fish in hot oil, turning and holding down as needed, until deep golden brown, about 7 minutes. Drain on rack and sprinkle with salt.

Serve with malt vinegar and tartar sauce, if you like.

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