Restaurant Recipes

Oceana Restaurant Moonen's Cod-Wich

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Yield: 3 cups


Beer Batter

  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 whole egg
  • 1 cup very cold beer
  • Pinch salt
  • Pinch cayenne


  • 1 cup vegetable oil
  • 4 (5 inch) cod fillets

Tartar Sauce

  • 1/2 cup chopped cornichons
  • 1/4 cup chopped capers
  • 3 medium shallots, peeled and rough chopped
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 3 heaping tablespoons dill
  • 4 heaping tablespoons chives
  • 2 teaspoons lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil


Beer Batter

  1. In a large combine all the ingredients together and let sit for 1 hour covered.


  1. Heat oil in a high sided sauté pan to about 350 degrees F.
  2. Pat dry the cod fillets and coat evenly with the beer batter. Fry fillets in the hot oil until golden brown on both sides. Drain on paper towels.
  3. Serve hot with a generous amount of tartar sauce.

Tartar Sauce

  1. Using a food processor fitted with the sharp blade, add cornichons, capers, and shallots, to the work bowl. Process for a few seconds just to combine.
  2. Add the mayonnaise, mustard, herbs, lemon juice, and pepper, and process for 8 seconds to well. Open the pour spout, and with the motor running, slowly add the oil in stream.
  3. Remove tartar sauce to an airtight container and refrigerate for 24 hours before using to allow flavors to develop.


Posted by GayleL at Recipe Goldmine 6/19/01 9:20:59 pm.

Source: Recipe courtesy Rick Moonen, Oceana Restaurant, New York City

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