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Ling Cod Battered Fish

Number of Servings: 4Ling Cod


Beer Batter

     1 1/2 cup flour
     1 teaspoon salt
     1/4 teaspoon white or fresh ground pepper
     1 tablespoon Canola oil
     2 beaten egg yolks
     3/4 cup flat beer
2 egg whites

Hot Sauce

     1/2 cup ketchup
     1 tablespoon prepared horseradish
     1 teaspoon lemon juice
     1/2 teaspoon Worcestershire Sauce
     1/2 teaspoon pepper hot sauce (or to taste)

4 medium fillets Ling Cod


Combine flour, salt, pepper, Canola oil, eggs yolks and then add beer.  Cover and refrigerate for 3 hours up to over night.  
Just before using, fold in 2 stiffly beaten egg whites.
Mix hot sauce ingredients and refrigerate.
Completely coat pieces of fillets with batter and deep fry in clean oil at 375 degrees F until golden brown.  
It is best to use about the same size pieces for uniform cooking.

Serve and add hot sauce to taste.

Notes & Variations:

It makes the best fish and chips.

Contributor: John Hall,  RRGC