Pacific Cod Amutaq (Fish Without Chips) by @andrejcooksfish

29 min

2 servings

🐟

2

Cod loin

🌾

80 g

Flour

🌽

40 g

Cornstarch

🫙

4 g

Baking soda

🧂

2 g

Salt

120 ml

Light lager

🫛

4 tbsp

Pea purée

🥚

4 tbsp

Mayonnaise

💧

Water

  1. Fillet
    • Cod loin

    Fillet the fish as shown in the reel.

  2. Pat
    • Cod loin
    • Water

    Quick cure the cod loins in an ice cold 10% water bath for 20 minutes, then pat completely dry.

  3. Combine
    • Flour
    • Salt

    Combine the flour, cornstarch, baking soda, salt and light lager for the beer batter and whisk until smooth.

  4. Deep-fry
    • Cod loin

    Coat the fish fillet with the batter and deep fry at 160C for 3-4 minutes.

  5. Combine
    • Pea purée
    • Mayonnaise

    Combine the pea purée and mayonnaise to make the pea mayonnaise and serve alongside the fried fish in place of the tartare sauce and chips.

Pacific Cod Amutaq (Fish Without Chips) by @andrejcooksfish

29 min

2 servings

🐟

2

Cod loin

🌾

80 g

Flour

🌽

40 g

Cornstarch

🫙

4 g

Baking soda

🧂

2 g

Salt

120 ml

Light lager

🫛

4 tbsp

Pea purée

🥚

4 tbsp

Mayonnaise

💧

Water

Preparation Steps

  1. Step 1/5

    Fillet the fish as shown in the reel.

    🐟Cod loin
    🔪Fillet knife

  2. Step 2/5

    Quick cure the cod loins in an ice cold 10% water bath for 20 minutes, then pat completely dry.

    🐟Cod loin
    💧Water
    🥣Bowl
    🧻Paper towel

  3. Step 3/5

    Combine the flour, cornstarch, baking soda, salt and light lager for the beer batter and whisk until smooth.

    🌾Flour
    🌽Cornstarch
    🫙Baking soda
    🧂Salt
    Light lager
    🥣Bowl
    🥄Whisk

  4. Step 4/5

    Coat the fish fillet with the batter and deep fry at 160C for 3-4 minutes.

    🐟Cod loin
    🥢Tongs

  5. Step 5/5

    Combine the pea purée and mayonnaise to make the pea mayonnaise and serve alongside the fried fish in place of the tartare sauce and chips.

    🫛Pea purée
    🥚Mayonnaise
    🥣Bowl

Composition

Ingredients

Types

Fish, Grains, Starch, Leavening agent, Spices, Beverages, Alcohol, Vegetables, Condiments, Liquid

Ingredients

Cod loin, Flour, Cornstarch, Baking soda, Salt, Light lager, Pea purée, Mayonnaise, Water

Notes

Cod loin (Pacific cod, 150-200 g each), Flour (for the beer batter), Cornstarch (for the beer batter), Baking soda (for the beer batter), Salt (for the beer batter), Light lager (for the beer batter), Pea purée (for the pea mayonnaise), Mayonnaise (for the pea mayonnaise), Water (ice cold, 10% salt brine for the cure bath, no volume given)

Allergens

Fish, Gluten, Eggs

Dietetics

Dietary regimen

High-Protein, Nut-Free, Sugar-Free, Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 38g, Fat: 26g, Fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 780mg, Phosphorus: 260mg, Selenium: 35µg, Potassium: 450mg

Vitamins

Vitamin B12: 1.5µg, Vitamin B6: 0.4mg, Niacin (B3): 5mg, Vitamin D: 1µg

Preparation

Time Information

Preparation

25 minutes

Cooking

4 minutes

Overall

29 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Fillet knife, Bowl, Whisk, Paper towel, Tongs

Appliances

Deep fryer

Type

Type

Type Of Dish

Main Course

Occasions

Everyday

Origin

Source

Platform

instagram

Original Creator

@andrejcooksfish

Origin

Cuisine

British, American

Geographic

United States, Alaska

Various

Aspect

Texture

Crispy, Flaky, Creamy

Flavors

Savory, Briny, Sweet (pea)

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

best consumed fresh immediately after frying : same day (serve immediately for best crunch), leftovers : up to 1 day (store fried cod in an airtight container in the fridge,reheat in an oven or air fryer to restore crispness, not microwave), pea mayonnaise : up to 2 days (store separately in an airtight container in the fridge)