Cod in beer batter with chilli sauce – by Tim Withers

11 September 2006
Cod in beer batter with chilli sauce – by Tim Withers


(serves four)

Four 170g cod fillets, skinned and boned
Groundnut oil for frying
Seasoned flour

For the sauce
4 shallots, peeled and finely sliced
1 clove of garlic, finely chopped
2 hot red chillies with seeds finely chopped
Juice of a lime
1tbsp olive oil
Kikkoman soy sauce to cover

For batter (8 portions)
300ml beer
300ml milk
30ml groundnut oil
1 egg yolk
60g flour
60g potato flour
Salt and pepper


To make the sauce mix the sauce ingredients together and use just enough soy sauce to cover them. Allow the flavours to develop by keeping refrigerated for at least 24 hours.

To make the batter whizz the ingredients together in a blender and rest for 30 minutes.

Dredge each fillet in the seasoned flour and then in the batter. Shake off excess and deep-fry in oil (175ºC) for about five minutes until cooked.

Tim Withers

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