👨‍🍳 Cooking in the Time of COVID 👨‍🍳

I haven’t made beer battered codfish in a long while, and since my local supermarket had both essential ingredients (well, they always have beer but cod is less common there), and the fish appeared to be on sale (I wouldn’t know: like I said, they don’t usually have it), I thought I’d give it another go.

(Click on any image to view it in high resolution.)

Everything was fair game for the deep fryer that day, so (clockwise from the left) those are scallions (not bad), fries (chips, call ’em what you will), onion rings (a complete afterthought because I had too much batter left over) and the codfish. Homebrew tartar sauce at the center because I use it so infrequently that it doesn’t pay to buy a bottle since it won’t keep forever and I end up tossing it. (Mine’s better anyway. 😉)

Close up of crispy flakiness – or is that flaky crispness?

Considering they were unplanned, the onion rings turned out surprisingly well.

The perfectly sliced, bright yellow, juicy fresh lemon wedges may still be on the kitchen counter.

Will I never learn? 😑
 
 
Stay safe, be well, and eat whatever it takes. ❤️