Pub-Style Icelandic Cod – – beer (Guinness, Longboard or your choice), baking soda, salt, black pepper, flour (reserve 1/4 cup for dredging), Icelandic cod (fresh, trimmed), house seasoning (see note below), salt and pepper (to taste), vegetable oil, in a mixing bowl, crack the egg and beat with a fork. Pour 1/2 away for future use. (1 whole egg is too much.); Now add the beer, baking soda, salt and pepper. Mix together. Then gradually add up to one cup of the flour for a medium thick batter. Let stand.; For dredging the fish, pour 1/4 cup flour on a plate and mix in salt, black pepper and house seasoning. Set aside.; Now prepare the fish. With a boning knife, trim away any skin that remains on the fish. Cut it on a bias into preferred individual portions. (For one pound of fish, we prefer to yield about 8 pieces.); Lightly season the fish, then dredge each piece in the seasoned flour to completely cover.; In a large cast iron skillet, pour vegetable oil to about 1 1/2 inches high in the pan. Heat the oil to 350 degrees F.; When the oil is hot, shake excess flour from a piece of fish and dip it in the batter to cover. Let the excess drip away an gently place the battered fish into the hot oil. Add only a few pieces at a time to not over crowd the pan.; Cook until browned and flip. Depending on the thickness of the fish cut, the cooking precess for perfectly browned and cooked fish is 8 to 10 minutes.; Place fish on a repack to drain away excess oil.; Serve with French fries, onion rings or cole slaw. Make a tartar sauce for dipping.; – <strong>2018 House Seasoning</strong>

In a jar, add 2 tbsp. salt, 1 tbsp. black pepper, 1 1/2 tsp. paprika, 1 tsp. sugar, 1/2 tsp. garlic powder, 1/2 tsp. onion powder and 1/2 tsp. turmeric.

Shake to combine. Great for fish, burgers, steaks and chicken.