Our kombucha battered cod is an extraordinary fusion of bold flavors and crispy perfection. The light, effervescent kombucha batter creates a delicate yet crispy coating that encases the tender, flaky cod. This batter, combined with the zesty heat of Noshejan's Fuego Fandango seasoning, elevates the dish with a vibrant kick of chili and lime.
Servings
4
Prep Time
10 Min
Cook Time
6 Min
Ingredients
Canola oil for frying
Vegetable oil
2 lbs cod filets, cut in half lengthwise
6 tbsp Noshejan Fuego Fandango
2 cups all-purpose flour
2 tsp baking powder
1 egg, beaten
1 1/2 cup ginger-lemon kombucha
Lemon wedges
Instructions
Pour enough oil into a Dutch oven to deep fry the cod. Heat over medium-high heat and bring to 375°.
Pat the cod dry with paper towels. Season with 2 tbsp Noshejan Fuego Fandango, coating all sides well.
On a plate or shallow bowl, add 1/2 cup flour. Coat each cod file in flour
Add the remaining flour, baking powder, and the remaining Noshejan Fuego Fandango in a large mixing bowl and mix well. Add the egg and mix well. Slowly add the kombucha to make a thick batter, mixing constantly. It should be the consistency of pancake batter.
Dip each piece of cod into the kombucha batter, coating completely, and gently put into the hot oil. Working in batches if needed, cook the cod until golden, 6 minutes total.
Remove from oil and drain on a paper towel-lined plate or metal cooling rack. Serve with lemon wedges.
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