Servings: 6 Servings
- Canola oil for frying
- 1 Cup Beer Batter Seafood Batter Mix
- 1 Tbsp Fish Seasoning
- 2/3 Cup beer
- 1 1/2 lbs Cod fillets cut into serving-size pieces
- 1/2 Cup Plain Whole Greek Yogurt
- 1/2 Cup mayonnaise
- 4 Tbsp Prairie Farms sour cream
- 1 Lemon juiced
- 1 Jalapeño pepper minced
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp dried dill
- 1 tsp ground cayenne pepper
- Pour oil into large heavy skillet, filling no more than 1/3 full. Heat to 375 degrees on medium heat.
- Mix Batter Mix and seasoning in medium bowl. Add beer, stir until smooth. Dip fish into batter. Shake off excess.
- Fry fish, a few pieces at a time, 3 to 5 minutes or until golden brown, turning once to brown evenly. Drain on paper towels.
- In a medium bowl, mix together yogurt, mayonnaise and sour cream. Stir in fresh lemon juice until consistency is slightly runny. Season with jalapeño and spices and serve with cod.
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