Cousa is a relative of the zucchini and summer squash. Its skin is a pale green color, and depending on who you ask, it is either Persian or Asian in origin. I got mine from Peacemeal Farm in Dixmont; their produce is excellent, and the gentleman who sells them to me hasn’t steered me wrong yet; I still need to thank him for introducing me to kohlrabi.
Since we got a great deal on some cod at Shaw’s, and I was already planning to make a beer batter, I decided to make one that would complement both the veggies and the fish. The result was cousa fries that disappeared by half before I could finish frying the fish!
Beer-Battered Cod & Cousa
- 2 c. self-rising flour
- 1 tsp chile powder
- 1 tsp garlic powder
- 1 12-oz beer
- 4 small cousa (or zucchini, or yellow summer squash) cut into spears
- 1 lb. cod, cut into pieces
Combine flour, seasonings and beer in a large bowl. Preheat oil in a deep-fryer to 350°F; when it has reached the desired temp, begin battering cousa spears and dropping into the oil (if you use the basket, they may stick to it.) Cook until golden brown and remove to a brown paper bag or paper towels to drain. Repeat the process with the fish, checking for doneness before removing from oil. Serve with your choice of dressing for the squash, and ketchup or tartar sauce for the fish.