Sign this cod recipe battered in beer tempura if you don know how to do it because I assure you that you have never tried a fresh crispy booked cod like this. The trick is in the dough to batter the cod that is made with wheat flour, corn , a little powder yeast, egg yolk, ground garlic, chopped parsley and cold beer instead of water. Does it sound good, right? Well, don think about it and take advantage of this step by step that recipes offers you to prepare a delicious cod booped with flour and beer to suck your fingers.
 3 Diners |  15m |  Enfarastadad Low |  |
| Ingredients to make cod booped with flour and beer: |
| 450 grams of cod. Ground garlic aceite for fry |
| ADDITIONAL CHARACTERISTICS: Average cost, fried, |
Ingredients to make cod booped with flour and beer:
1. To start preparing this cod booped with flour and beer, the first thing we have to do is cut into cod into thick pieces if we have not bought it so. It is important that the cod is to the salt point because otherwise you will have to leave it soak and change the water as many times as necessary.
2. Next, we prepare the dough to batter the cod, in this case, a beer tempura. To do this, in a bowl we mix the wheat flour, corn and yeast powder, and add cool cold beer that mix with some rods until we get a thick cream.
Trick: The colder the beer is the better the cod booped in tempura later.
3. Once the tempura of the cod booped with flour and beer is prepared, we will add the garlic, the chopped parsley and the egg yolk to give it even more flavor. This step is optional but the truth is that with this mixture cod snacks in tempura are very crispy and tasty.
4. Now we heat a pan with plenty of oil and while heating, we batter the cod in the beer tempura.
5. Once the oil is very hot, we fry the booped fresh cod until we are well golden on all sides.
6. Finally, we place the pieces of crispy cod and spongy on an absorbent paper to remove the excess oil that could have been left.
7. And finally we can place our cod booped with flour and beer accompanied with a few canons and lemon slices, which combine very well with this fish.
