Fried Fish Recipe

Prepare fillets

Pat the cod fillets dry with paper towels. Trim any ragged edges so the pieces are even thickness (about 1 to 1½ inches). Season both sides lightly with 0.25 tsp salt and a pinch of pepper.

Make the batter

In a large bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper until evenly combined. Gradually whisk in 1 cup very cold beer until batter is smooth but still slightly thick — it should coat the back of a spoon. Keep the batter cold (set the bowl over another bowl filled with ice or add 2–3 ice cubes briefly then remove). Rest 5 minutes; do not overmix.

Heat the oil

Pour 3 to 4 cups neutral oil into a heavy, deep skillet or Dutch oven to a depth of about 1½–2 inches. Heat over medium-high 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 and rise steadily.

Dust and batter the fish

Lightly dredge each seasoned fillet in the 1/2 cup additional flour, shaking off excess. Hold the fillet over the bowl and dip into the cold beer batter, coating completely and letting excess drip back into the bowl.

Fry the fillets

Carefully lower battered fillets into the hot oil, 1–2 at a time depending on pan size; do not overcrowd. Fry until golden brown and crisp, about 4–6 minutes for 6–8 oz fillets, turning once if necessary. The internal temperature should reach 145°F (63°C) and the fish should flake easily. Use a slotted spoon or spatula to transfer fried fillets to a wire rack or paper towels set over a baking sheet. Sprinkle with a little flaky salt while hot. Keep warm in a 200°F (95°C) oven if frying in batches.

While the oil heats, prepare mushy peas. Bring a small saucepan of water to a simmer, add the frozen peas and cook until tender, about 3–4 minutes. Drain, then return peas to the pan off the heat. Stir in 1 tablespoon butter, 1 tablespoon chopped fresh mint, 1/2 tsp salt, 1/4 tsp pepper and 1/2 tablespoon lemon juice (if using). Mash lightly with a potato masher or fork to a chunky consistency, leaving some texture. Taste and adjust seasoning. Keep warm until serving.

While fish and peas are cooking, whisk together 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 teaspoon chopped capers, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1 tablespoon chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust acidity or salt. Chill until ready to serve.

Divide shredded lettuce between two plates (or place a bed of lettuce on a serving platter). Place a hot beer-battered cod fillet on top of the lettuce on each plate.

Spoon a generous serving (about 1/2 cup) of mushy peas alongside or slightly under the fish. Add 2 tablespoons tartar sauce over the fish or serve in a small ramekin. Garnish with lemon wedges and a drizzle of malt or plain vinegar if desired. Serve immediately while fish is crisp.