Fish Fry Recipe

Pat and season fillets

Pat the cod fillets dry with paper towels. Trim into even portions if needed (about 5–6 oz each). Lightly season both sides with 1 tsp salt and 1 tsp black pepper reserved for the dredge.

Make dredging flour

Place 1 cup all-purpose flour in a shallow dish. Add a pinch of salt and pepper (from the dredge ingredients). This will be used to coat the fish before battering to help the batter adhere.

Prepare batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tbsp cornstarch and 1 tsp baking powder. If using the optional egg, beat it and whisk into dry ingredients. Slowly whisk in 1 cup very cold beer until the batter is smooth and has the consistency of heavy cream. If batter is too thick, whisk in up to 2 tbsp ice water. Keep the batter cold by placing the bowl over a larger bowl filled with ice or briefly chilling in the fridge for 10 minutes. Do not overmix; a few small lumps are fine.

Make tartar sauce: In a small bowl combine 1 cup mayonnaise, 3 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tsp Dijon mustard, 2 tbsp fresh lemon juice and 1 tbsp chopped parsley. Season with a pinch of salt and pepper to taste. Cover and refrigerate until service.

Prepare sides while batter chills: For steamed vegetables — bring a pot of water to a boil, steam 4 cups mixed vegetables 4–6 minutes until tender-crisp, then toss with a small pinch of salt and 1 tsp chopped parsley if desired. For fries — preheat oven or fryer and cook 4 cups fries according to package or fry instructions until golden and crisp (typically 8–12 minutes at 180°C/350°F for frozen, or deep-fry 3–5 minutes at 180°C/350°F). For rice — cook 1 cup uncooked rice to yield about 2 cups steamed rice (follow package directions, usually 1 cup rice to 2 cups water, simmer 15–18 minutes). Keep chosen side warm.

Heat oil: In a deep heavy pot or deep fryer pour enough oil to give 3–4 inches depth (about 1 liter). Heat oil to 180°C (350°F). Use a thermometer for accuracy. Maintain heat — the oil temperature will drop when fish is added; adjust burner to keep it near 180°C.

Dredge fish: One piece at a time, lightly coat each seasoned fillet in the shallow dredging flour, shaking off excess. This creates a dry surface for batter adhesion.

Batter and fry: Dip the dredged fillet into the cold beer batter, fully coating. Allow excess batter to drip back into the bowl for 3–5 seconds. Carefully lower the battered fillet into the hot oil. Fry 3–5 minutes per side (depending on thickness) or until batter is puffed, crisp and deep golden brown and internal fish temperature reaches 60–63°C (140–145°F). Do not overcrowd the pot — fry 1–2 fillets at a time to keep oil temperature steady.

Drain and rest: Use a slotted spatula to transfer fried fillets to a wire rack set over a baking sheet or to paper towels for a minute to drain. Sprinkle lightly with sea salt and freshly ground black pepper while hot. Keep warm in a 90–100°C (200–210°F) oven if frying in batches.

Assemble: Place one fried cod fillet on each plate. Add chosen side (about 1 cup steamed vegetables or 1 cup fries or 1/2 cup cooked rice). Spoon 2–3 tbsp tartar sauce to the side or in a small ramekin and place a lemon wedge on the plate.

Finish: Garnish with a sprinkle of chopped parsley if desired. Serve immediately while the fish is hot and the batter is crisp.