+Monteith's Radler Blue CodA fish as exquisite as blue cod demands and exceptional batter made from an exceptional beer. Monteith's Radler Bier answers the call to honor this legendary southern catch.Recipe by: Liz Alabaster, Head Chef. Monteith's Brewery Bar, Alexandra. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:15 - 30 minsCooking Time:0 - 15 minsServes:2 - 3By:Liz AlabasterIngredients4 good sized fillets of blue cod Batter: 2 cups Monteith's Radler Bier 1 cup flour 1 teaspoon ground turmeric 1/2 teaspoon salt 1 teaspoon dried dill leaves extra flour for coating canola oil Mash: 6 large floury potatoes, peeled & boiled 60g butter 1 teaspoon fresh chopped rosemary thyme for garnishInstructionsFirstly, pour the beer and allow to go flat. Put potatoes on to boil. When tender, mash until smooth, and stir in butter and rosemary. Set aside and keep warm. While potatoes are cooking, add remaining batter ingredients to the flat Radler. Whisk until smooth. Coat fish in plain flour, then in batter, letting excess batter drip off. Heat canola oil to 180-200°C and add fish. Cook for 6 to 8 minutes depending on thickness of fish. Batter should appear golden. Allow to lightly drain before serving immediately on top of the mash.