Ale battered cod – Broighter Gold Rapeseed Oil

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Ale battered cod

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Lacada Citra ale battered cod, wedges, smoked dulse and lemon Broighter Gold mayo

Lacada Citra ale battered cod:
  • 4 x 175g pieces of cod fillet, bones and skin removed
  • 375g sieved plain flour plus extra for dredging
  • 3 teaspoons baking powder
  • 500ml cold Lacada Citra ale
  • Oil for deep frying


  1. Place the flour in a bowl and place in the freezer for 15 minutes.
  2. If you have a deep fat fryer set it to 180oc. If not, half fill a large sided saucepan with oil and use a digital thermometer to bring up to 180oc.
  3. Remove flour from freezer and sieve in the baking powder.
  4. Whisk in the ice cold ale to a thick batter.
  5. Dip the cod in some flour seasoned with salt and then coat in the batter.
  6. Place in the oil – do it in batches. Cook for about 8 minutes then drain on kitchen paper and keep warm while you cook the remainder.

Potato Wedges:


  1. Line a large roasting tin with parchment paper and set oven to 200oc.
  2. Scrub the potatoes, wipe dry on kitchen paper and cut in half lengthwise. Cut each half into 3 wedges and place in a bowl.
  3. Add the oil and salt and mix well.
  4. Turn onto the tray and roast for about 30 minutes, turning occasionally, until golden and crisp, soft in the middle.

North Coast Smokehouse Smoked Dulse and Broighter Gold mayonnaise:

  • 2 Glenballyeamon egg yolks
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon cider vinegar
  • 150ml Broighter Gold lemon oil
  • 2 teaspoons North Coast Smokehouse Smoked Dulse


  1. Blend the yolks, mustard and vinegar in a jug blender for a minute.
  2. Slowly trickle in the oil until fully incorporated.
  3. Place in a bowl and mix in the smoked dulse.

Recipe created by Paula McIntyre for Taste Causeway

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