I discovered this recipe randomly on a hunting site (yes, weird). I had purchased about a pound of lingcod from the fish market up the street and had no idea what to do with it. Having wanted to try lingcod for awhile, I was persuaded by the fish guy to buy his last piece – it did look like a nice bit of fish! Anyway, some hunter on this hunting website had written out (crudely) how he likes to prepare lingcod. No precise measurements were given so it was a bit of a guessing game. However, the fish turned out just about as good as I’ve ever had it at a fish and chips shop (Go Fish! excepted – that place is marvellous). So here’s what I did.
For one pound of fish (to feed 2 hungry people):
- Put about 1/2 cup of flour in a bowl (I used a mix of whole wheat and white flour)
- Add about 1/4 teaspoon of baking powder and some coarse salt. Also add pepper if you like pepper (I don’t)
- Zest a lemon into the flour.
- Mix this up really well with a fork or a whisk.
- Next open a bottle (or can!) of beer and start pouring it slowly into the flour mixture. Do this slowly and stir often because you don’t want the batter to get too runny. The hunter recommended it be the consistency of mayonnaise or so – I found this a helpful description. I’d estimate that I used about 1/3 bottle of beer.
- Next add the juice of half a lemon and mix well.
- Heat up a pan with canola oil. Take your fish and spread the batter on both sides. Once the oil is hot add your fish! Lingcod is quite thick and needs to be fried for longer than other types of cod: about 7 minutes per side. When you flip the first side you can more salt, pepper, or lemon juice to the cooked side.
Serve with tartar sauce and another lemon slice. DEElicious!