2 lbs. Skinned and boned cod fillets
1/2 can cold beer
2 tsp. salt
1/2 cup flour
1/2 cup cornmeal
Beat eggs until fluffy. Add beer and 1 tsp. salt. In separate bowl, combine flour, cornmeal and remaining salt. Dip fillets into liquid batter then into dry mixture, and back into liquid batter. Fry in butter or cooking oil until light brown and fish flakes with a fork. Note: For best results use flat beer.
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