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Heat some neutral cooking oil in a Dutch oven, or another pan with a thick bottom that holds up well when deep frying.
Make a quick batter by whisking an egg yolk with some flour and dark beer. Add half of the fish seasoning to the mixture and put it aside for now.
Slice the cod into pieces – not too big, but also not too small. Add the rest of the seasoning to the fish.
When the oil has reached the right temperature, dredge the pieces of cod one by one through the batter and let them carefully drop into the hot oil. Do not crowd the pan by frying too many pieces at the same time; wait until the battered fish becomes a delicious golden-brown colour.
When removing the fish from the oil, make sure to transfer the pieces to a plate with paper towels to get rid of any excess oil. Repeat until all of the cod is fried.
Serve the fried cod with a good helping of ravigotte sauce – enjoy your meal!