Beer Batter Cod

Beer batter fish is a light, crispy way to enjoy cod.   Serve with french fries and cole slaw.  Yum!

Place a rack on a baking sheet and set aside.

• 4 cod filets 
• canola oil for frying 
• 1 c self-rising flour 
• 2 T cornstarch 
• baking powder, pinch
• 1 c beer

Place filets on a dish and pat dry.  In a bowl, whisk together the flour, cornstarch and baking powder and set aside.

Place enough canola oil in a skillet to cook the fish (about a cup) and set aside.

• 1 c cornstarch 
• 2 T blackening spice
• 1 t garlic powder 
• 1 t onion powder 
• salt and pepper to taste.

Place the cornstarch, blackening spice, garlic powder, onion powder, salt and pepper in a bowl and whisk together.   Place the fish in the seasoning mixture, shake of excess and place on the rack.

Heat the oil in the skillet.

Whisk the beer into the reserved cornstarch mixture and dip the seasoned fish in beer batter, allow the excess to drip off, then add to the heated skillet.   Do not over crowd the skillet.  Fry for three minutes per side.  Repeat with any remaining fish and enjoy.