Filet Of Cod Plate Recipe
5-ounce Icelandic cod fish, deep-fried or steamed. Includes our house tartar sauce and a lemon wedge.
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Ingredients
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Cod
Deep-fry batter (optional, for deep-fried preparation)
Steaming (optional, for steamed preparation)
House Tartar Sauce
Finish & Garnish
Method
Cod
- 1
Prepare fillet
Pat the 5-ounce Icelandic cod fillet dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp freshly ground black pepper. Lightly dredge the fillet in 1/2 cup all-purpose flour, shaking off excess. Place on a plate while you prepare either the batter (for frying) or the steaming setup.
Deep-fry batter (optional, for deep-fried preparation)
- 2
Make batter
In a bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp kosher salt and 1/4 tsp ground white pepper. Gradually whisk in 1/2 cup cold club soda until a smooth, slightly thick but pourable batter forms. Keep the batter cold (set the bowl over another bowl with ice if needed).
- 3
Heat oil
Pour about 1"–1.5" (roughly 1 cup) of vegetable oil into a heavy skillet or use a deep-fryer and heat to 350–375°F (175–190°C). Use a thermometer to maintain temperature.
- 4
Fry the cod
Dip the lightly floured cod fillet into the cold batter, letting excess drip off. Carefully lower into the hot oil and fry for 3–4 minutes, turning once if pan-frying, until batter is golden brown and internal temperature reaches 145°F (63°C) and flakes easily. Remove to a wire rack or paper towel-lined plate to drain and rest for 1–2 minutes.
Steaming (optional, for steamed preparation)
- 5
Prepare steamer
Bring 2 cups water or fish stock to a simmer in a saucepan fitted with a steamer basket or in an electric steamer. Add 1–2 lemon slices and a sprig of dill or parsley to the steaming liquid to impart aroma.
- 6
Steam the cod
Place the seasoned, floured cod fillet on a parchment-lined steamer tray or in the steamer basket. Cover and steam over simmering liquid for 6–8 minutes, depending on thickness, until the fish reaches 145°F (63°C) and flakes easily. Remove carefully with a spatula.
House Tartar Sauce
- 7
Mix tartar sauce
In a small bowl, combine 1/2 cup mayonnaise, 1 finely minced dill pickle (or 2 tbsp relish), 1 tsp minced shallot, 1 tsp chopped capers, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard and 1 tsp finely chopped fresh parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth, taste and adjust acidity or salt if needed. Chill for at least 10 minutes for flavors to meld.
Finish & Garnish
- 8
Plate the cooked cod fillet (choose the fried or steamed preparation). Spoon about 2–3 tbsp of house tartar sauce on the plate or serve in a small ramekin at the side. Add a lemon wedge alongside and sprinkle a little chopped fresh parsley over the fish if desired. Serve immediately while hot.