Fish and chips


Serves 1-2


2 Each                                    Cod Fillets (4 oz. filets)

1/8  teaspoon             Kosher Salt

1/8  teaspoon             Coarse Grind Black Pepper

TO COAT                   All Purpose Flour

TO COAT                   Beer Batter (Recipe Follows)

1 Each                                    Leaf Lettuce

1 Cup                          Coleslaw  (Recipe Follows)

1 Cup                          French Fries, seasoned with Sea salt

¼ Cup                         Tartar Sauce (Recipe Follows)

1 Each                                    Lemon Wedge


1.    Season Cod Fillets with Kosher salt and black pepper.

2.    Dust with All Purpose Flour.

3.    Dredge in Beer batter and coat evenly.

4.    Drop  in 350º fryer (or you can use a pot with Oil over the stove) for 4-5 minutes.

5.    Drop frozen fries in 350º fryer for 2 minutes and 15 seconds. Once cooked, shake to drain excess oil. Sprinkle Sea salt over French Fries.  Shake to cover all.

6.    Once the fish is cooked, place on plate lined with paper towel to drain excess oil.

7.    Place leaf lettuce at 10:00, top with coleslaw. Place lemon wedge beside coleslaw at 9:00 position.

8.    Place ramekin of Tartar sauce at 2:00 position.

9.    Place hot French fries between 4:00 to 9:00 position.

10.  Lean the fish filets on the French fries.

11.  Serve with Malt Vinegar if desired.



2 Cups                        Full Bodied Beer

1 Tablespoon                        Cajun Seasoning

2 teaspoons               Kosher Salt

¼ teaspoon                White Pepper

2 Each                                    Egg

¼ teaspoon                Baking Powder

2 ½ Cups                    All Purpose Flour


1.    In a mixing bowl using a wire whisk, combine all ingredients until well combined.

RECOMMENDED BEERS: Warsteiner, Dos XX  Amber, Yuengling 


Serves 1-2




2 Cups                        Cabbage, coarse shredded

¼ Cup                         Carrots, finely shredded

1/2 Cup                       Mayonnaise

1 teaspoon                 Sugar

1/4 teaspoon              KosherSalt

1 Tablespoons          Apple Cider Vinegar

1/8   teaspoon            White Pepper


1.    In a mixing bowl, add shredded cabbage and carrots and toss.

2.    In another mixing bowl using a wire whisk, mix mayonnaise, sugar, salt, white vinegar and white pepper.

3.    Mix dressing with cabbage completely, store and refrigerate until needed.


Yield: 1 Cup





1 Tablespoon                        Yellow Onion, finely diced

¼ Cup                         Dill Pickles, finely diced

2 Tablespoons          Dijon Mustard

¾ teaspoon                Parsley Flakes

1 Cup                          Mayonnaise




1.    Finely dice onion and pickles – place in a mixing bowl.

2.    Add Dijon mustard, parsley flakes and mayonnaise, fold together with a rubber spatula. Place tartar sauce in storage container and refrigerate until needed.

Noon Cooking - December 29, 2010