Beer Battered Cod w/ Parmesan Roasted Parmesan Potato Wedges

December 6, 2012 at 7:24 PM | Posted in baking, fish, potatoes | Leave a comment
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Today’s Menu: Beer Battered Cod w/Parmesan Roasted Parmesan Potato Wedges



Woke up to a very chilly 24 degrees this morning! It was 56 degrees just 2 days ago to start the day. I first finished off my Christmas Beer Batter Cod 003shopping, that’s right I’m done! Stopped by the Rehab Center to see my Dad, doing better, and then to Jungle Jim’s Market! I bought some great looking Halibut and Cod in the Seafood Dept. Guess what I’m having for dinner!

So for dinner you guessed it Fish, I went with Cod and freezing the Halibut for now. I prepared Beer Battered Cod w/Parmesan Roasted Parmesan Potato Wedges. I love this recipe for the Beer Batter. It comes out nice and thick and fries up golden brown. I used Yuengling Light Lager Beer, 99 calories 8 1/2 carbs, and 2 cups of flour for the Batter. Just mix it well and you have one thick batter. The Cod came out Golden Brown and the Cod Meat was moist and tender. I seasoned the cod with a Sea Salt, Ground Pepper, and Garlic Powder mix and pan fried in canola Oil. I left the recipes at the end of the post.
For a side dish to accompany my Fish I prepared some Roasted Parmesan Potato Wedges. i believe it’s the first time I made these and it definitely will not be the last. What made these especially good was the Shredded Parmesan Cheese. Not only did it provide great flavor it also gave it a great crunch and texture. I used Golden Gourmet Potatoes, that I quartered. To season them you’ll need: 2 teaspoons canola oil, 1/2 cup grated Parmesan cheese, 1 teaspoon dried basil, 1 teaspoon seasoned salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Then layer them in a baking pan and bake at 375 degrees for 45 – 55 minutes. This will be a keeper recipe for Potatoes. I left this recipe also at the bottom of the post. For dessert later it’s going to be all fruit. While at Jungle Jim’s I purchased some of the biggest and juiciest White Seedless Grapes I’ve ever had. I’ll have those and some slices of a Honey Crisp Apple.


Beer Battered Fish and ChipsBeer Batter Cod 001
Beer Batter:
1 (12-ounce) bottle beer. I used Yuengling Light Lager 99 calories 8 1/2 carbs
2 cups all-purpose flour
1 teaspoon Seasoning
1 1/2 pounds Haddock fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)

Spray skillet with Pam Cooking Spray. Preheat Pan on Medium while adding up to 1/2 inch of Extra Virgin Olive Oil. Make sure Oil is hot before adding Fish.

In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, making sure oil remains hot between batches.
Fish Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.


Roasted Parmesan Potato Wedges

4 potatoes (2 pounds)
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Cut each potato lengthwise in half. Cut each half into three wedges.
In a large bowl, sprinkle potatoes with oil; toss to coat. Combine
the remaining ingredients. Add to potatoes; toss to coat.
Arrange potatoes in a single layer on a 15-in. x 10-in. x 1-in.
baking pan coated with cooking spray. Sprinkle with any remaining
coating. Bake at 350° for 45-55 minutes or until golden brown
and tender. Yield: 6 servings.

Nutrition Facts: 4 wedges equals 179 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 387 mg sodium, 31 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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