Andy Husband's Beer Batter Cod with Chunky Tartar Sauce

Makes: 6 servings

From The Fearless Chef by Andy Husbands and Joe Yonan. Used with permission from Adams Media.

When I was a kid, I did one of those aw-shucks--isn’t--his--voice--cute radio commercials for Ivar’s, a fish-and-chip palace in Seattle. I wasn’t acting; that combination of fried fish and fried potatoes was one of the few ways I liked fish. I’m all grown up now, and so are these fish and chips; nowadays I use a strong ale to give the batter a hoppy flavor. You can use a milder brew if you want to tone it down, but whatever you choose, these are guaranteed to make you feel like a kid again.

• 1 1/4 Cups aioli
• 1 medium-size kosher dill pickle, minced, plus 2 tablespoons pickle juice
• 1 small red onion, peeled and minced
• 1 small red bell pepper, seeded and minced
• 1 tablespoon granulated sugar
• 1/4 cup chopped parsley leaves
• Salt and freshly ground black pepper, to taste

• 2 pounds cod fillet, cut into 1/2 inch strips
• 5 cups all-purpose flour, divided
• 2 cups cornmeal
• 2 teaspoons dried thyme
• 1 tablespoon chili powder
• 2 teaspoons cayenne pepper
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 bottles (24 ounces) of your favorite ale, such as Harpoon IPA
• 1/2 cup water
• Canola or peanut oil, for frying
• Salt and freshly ground black pepper, to taste

1. In a small bowl, combine all the tartar sauce ingredients, stir to mix thoroughly, and set aside. 

2. In a medium size bowl, combine the cod and 2 cups of the flour, and toss to coat. 

3. In a large bowl, combine the remaining 3 cups flour, the cornmeal, thyme, chili powder, cayenne, baking powder, and salt. Add the ale and water; mix well. 

4. Add the oil to a stockpot or Dutch oven to a depth of 4 inches, and heat to 350ºF. Test by dropping a piece of fish into the oil; it should sizzle vigorously and immediately on the surface without sinking or burning. 

5. When the oil is hot, lift a single cod piece out of the flour, lightly shaking off excess, and drop into the batter. Use tongs to transfer the coated pieces, one at a time, into the oil, frying in batches so as not to crowd the pan. 

6. As the fish fries, use the tongs to separate and move the pieces around. Fry until dark golden brown underneath, about 2 minutes; turn and cook the second side, 1 to 2 minutes more. Remove fish, allowing excess oil to drip back into the pan, then transfer to a plate lined with paper towels. Season with salt and pepper, and serve hot with tartar sauce.