All You Need
- 1/2 pouch (284 g) Club House Golden Dipt® Beer Batter Mix
- 1 tbsp (15 mL) Club House Dill Weed
- 33/50 cup (165 mL) beer or water
- 1 1/2 lbs (750 g) fresh or thawed cod fillets, cut into serving-size pieces
Preheat vegetable oil in deep fryer to 375°F (190°C) or preheat 1/2 inch (1 cm) vegetable oil in a skillet over medium-high heat.
Combine one half pouch of Club House Golden Dipt® Beer Batter Mix and Club House Dill Weed in shallow bowl. Add beer or water and whisk together until smooth.
Rinse fillets; pat dry with paper towels. Dip fish pieces in batter. Tap gently on side of bowl to remove excess batter.
Deep fry or pan fry, several pieces at a time, for 4-5 minutes, turning as needed until golden brown.
Remove and drain on paper towels. Fish is done when it flakes easily with a fork. Serve with Club House Golden Dipt Tartar Sauce.