Memphis Cornmeal Battered Cod

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon cayenne pepper
• 2 tablespoons sugar
• 1 (16-ounce) ice cold beer
• 2 tablespoon honey
• Peanut oil
• 6 (6-ounce) cod fillets
• Salt and freshly ground black pepper
• Tartar Sauce, recipe follows
• 1 1/2 cups mayonnaise
• 2 tablespoons hot pepper relish, jarred
• 1/2 lemon, juiced
• 1 tablespoon freshly chopped parsley leaves
• Pinch cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. In a large bowl, add flour, cornmeal, cayenne and sugar and mix together.
2. Whisk in cold beer and honey until well incorporated and free of lumps.
3. Preheat deep-fryer to 375 degrees F. with peanut oil.
4. Season cod with salt and pepper and dredge in batter.
5. Allow excess batter to drip off and place gently into the deep-fryer.
6. Fry for 6 to 8 minutes until golden, crisp and delicious.
7. Drain on paper towels.
8. Place cod on a large serving platter or individual places and serve with Tartar Sauce.
9. In a small bowl, mix all ingredients together.

flour, cornmeal, cayenne pepper, sugar, honey, peanut oil, cod fillets, salt, tartar sauce, mayonnaise, hot pepper, lemon, freshly chopped, cayenne pepper, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/memphis-cornmeal-battered-cod-recipe.html (may not work)