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Le Chaudron recipe
Poisson frit beignet
Beer-battered fried fish
⏱ 25 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)cod fillets, in large pieces
250 g (9 oz)all-purpose flour
300 ml (1¼ cups)cold lager
1 packetbaking powder
1 L (4¼ cups)neutral frying oil
2lemons, cut into wedges
1bunch of flat-leaf parsley, chopped
1 pinchfleur de sel (flaky sea salt)
- 800 g (28 oz) cod fillets, in large pieces
- 250 g (9 oz) all-purpose flour
- 300 ml (1¼ cups) cold lager
- 1 packet baking powder
- 1 L (4¼ cups) neutral frying oil
- 2 lemons, cut into wedges
- 1 bunch of flat-leaf parsley, chopped
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the batter by mixing the flour, baking powder and a pinch of fleur de sel in the bowl.
- Gradually whisk in the cold beer to avoid lumps.
- Let the batter rest for 30 minutes at room temperature.
- Meanwhile, cut the cod into even 5 cm (2 in) pieces and season generously.
- Heat the oil in the fryer to 180 °C (350 °F) on a thermometer.
- Dip each piece of cod in the batter and lower it gently into the hot oil.
- Fry for 5 minutes, turning halfway, until golden, then drain on paper towels and serve.
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