Oceana Restaurant Moonen's Cod-Wich
Beer Batter
3/4 cup all-purpose flour
2 teaspoons baking powder
1 whole egg
1 cup very cold beer
Pinch salt
Pinch cayenne
In a large combine all the above ingredients together and let sit 1 hour
covered.
Fish
1 cup vegetable oil
4 (5-inch) cod fillets
Heat oil in a high sided sauté pan to about 350 degrees F. Pat dry the cod
fillets and coat evenly with the beer batter. Fry fillets in the hot oil until
golden brown on both sides. Drain on paper towels. Serve hot with a generous
amount of tartar sauce.
Tartar Sauce
1/2 cup chopped cornichons
1/4 cup chopped capers
3 medium shallots, peeled and rough chopped
1 cup mayonnaise
1 teaspoon Dijon mustard
3 heaping tablespoons dill
4 heaping tablespoons chives
2 teaspoons lemon juice
1 teaspoon freshly ground black pepper
1/2 cup olive oil
Using a food processor fitted with the sharp blade, add cornichons, capers, and
shallots, to the work bowl. Process for a few seconds just to combine. Add the
mayonnaise, mustard, herbs, lemon juice, and pepper, and process for 8 seconds
to well. Open the pour spout, and with the motor running, slowly add the oil in
stream. Remove tartar sauce to an airtight container and refrigerate for 24
hours before using to allow flavors to develop.
Makes 3 cups.