Deep Fried Cod Fillet With Spicy Salt Recipe

Prep the fish

Pat the cod fillets dry with paper towels to remove excess moisture. Cut into portions about 4–5 ounces each (2–3 pieces per pound). Lightly season both sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper; set aside.

Set up dredge

Place the 1 cup all-purpose flour on a shallow plate or tray for dredging. This will be used to coat the fish lightly before batter to help adhesion.

Make the batter

In a medium bowl, whisk together 1 cup cold sparkling water, 1 egg, 1/4 cup cornstarch, 1 teaspoon baking powder, remaining 1 teaspoon salt and 1/4 teaspoon black pepper until just combined. The batter should be slightly thick but still pourable—chill in the refrigerator for 10 minutes while you heat the oil. Do not overmix; a few small lumps are fine.

Heat the oil

Pour about 3–4 cups of neutral oil into a deep skillet or Dutch oven to a depth of 2–2.5 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle immediately and rise to the surface steadily.

Dredge and batter the fillets

Lightly dust each seasoned cod portion in the shallow flour so it has a thin coating; shake off excess. Dip each piece into the chilled batter, letting excess drip back into the bowl, then carefully lower into the hot oil. Do not overcrowd — fry in batches so the oil temperature stays around 325–350°F (160–175°C).

Fry until golden

Fry each battered fillet 3–5 minutes per side depending on thickness, turning once with tongs, until the batter is crisp and deep golden and the fish reaches an internal temperature of 145°F (63°C) or flakes easily. Thinner pieces may take 3–4 minutes total; thicker pieces up to 6–7 minutes. Adjust heat to maintain oil temperature.

Drain

Use a slotted spoon or spider to remove the fish and transfer to a wire rack set over a baking sheet or to paper towels for a minute to drain. Keep warm in a 200°F (95°C) oven if frying remaining batches.

While the batter chills or oil heats, combine 2 tablespoons fine sea salt, 1 teaspoon ground white pepper, 1 teaspoon ground toasted Sichuan peppercorns, 1 teaspoon chili flakes, 1/2 teaspoon smoked paprika, 1/2 teaspoon granulated garlic, and 1/2 teaspoon grated lime zest (if using) in a small bowl. Taste and adjust heat or salt to preference. For a finer texture, pulse the mix briefly in a spice grinder or use a mortar and pestle to blend evenly.

Transfer the spicy salt to a small serving dish to pass with the fish, or lightly sprinkle the salt over the hot fried fillets immediately after draining for direct seasoning.

Arrange microgreens or shredded cabbage on serving plates as a bed. Place 1–2 fried cod fillets per serving on the bed.

If you salted the fish immediately after frying, finish with a light dusting of the spicy salt to taste (roughly 1/2–1 teaspoon per fillet). Alternatively, serve the spicy salt in a small ramekin on the side for diners to sprinkle themselves.

Garnish with chopped cilantro and serve with lime wedges for squeezing over the fish. Recommend serving immediately while hot and crispy.