Makes six servings (about 6 oz each)
1.3 lbs cod fillets
¾ cup flour
¾ cup beer
2 tsp fresh dill finely chopped
2 tsp fresh parsley finely chopped
½ cup canola oil for frying
Salt and pepper to taste (you can add the salt and pepper in the batter. I don’t put much salt on this dish, since fish to begin with is salty).
Rinse the cod fillets and pat dry with a paper towel. Set aside.
In a bowl and with a whisk, mix together the flour, the beer, the fresh dill and the fresh parsley. Mix well, so there are no lumps.
In a non-stick frying pan, add the ½-cup canola oil. Let it heat through, but not too hot. Coat the cod fillets with the beer batter, and drop carefully in the hot oil. When the fillets crisp on the outside, lower the heat and let the fillets cook for a couple more minutes. Make sure that the oil is not too hot, as the batter will burn and the fish will not cook inside. If unsure, take a piece out of the frying pan and cut it with a fork. If it’s flaky, then the fish is cooked. If not, put it back in the frying pan and let it cook a little longer. The cooking time depends on how big the cod fillets are. If the fillets are small then the cooking will take less time, if big it will need more time to cook through.
When all the fillets are fried, place them in a platter lined with a paper towel to absorb the extra oil. When ready to serve, remove the paper towel or place them in another platter, drizzle some fresh squeezed lemon juice and serve with lemon wedges.