Texas Fried Cod with Raspberry Honey Kosher Salt Glaze
- as featured in Cincy magazine’s April 2010 edition – Chef’s Challenge p. 31

Ingredients:

Cod:
3 cups of canola oil
1 jalapeno, seeded and sliced into rings
4 (4-ounce) cod filets
4 strips of par-cooked bacon
1 cup beer batter
1 cup glaze
2 teaspoons of triple sec
1 orange, cut in long zest strips

Beer Batter:
1½ cups of all-purpose flour
2 eggs
8 ounces of light beer or pilsner
1 teaspoon of Lowery’s seasoning

Glaze:
3 tablespoons of kosher salt
1 cup of honey
½ cup of fresh raspberries
¼ cup sugar

Directions:

Beer Batter:
Combine the ingredients in a bowl and let sit for five minutes. The mix should look like pancake batter. Add more beer if it is too thick.

Glaze:
Place a small pot over medium heat, add all ingredients but sugar; simmer for 20 minutes. Add sugar and simmer for another five minutes.

Cod:
Heat the oil to 375°, and place two jalapeno rings on top of each filet. Wrap the filet with a bacon slice, covering the rings. Dip in batter and drop into the oil. Fry until each piece has a golden brown color, approximately five minutes. Place on a serving platter or individual plate and drizzle the glaze over each filet. Drizzle ½ teaspoon of the triple sec over the fish and garnish with orange zest.