Fried Battered Cod Recipe
Make Fried Battered Cod Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Batter
Coating
Frying
To serve
Method
Fish
- 1
Prepare fillets
Pat cod fillets dry thoroughly with paper towels. Cut into portions (about 4 pieces from 1 lb, each roughly 4–5 oz). Season both sides lightly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Set on a tray and refrigerate uncovered for 10–15 minutes to dry surface (this helps batter adhere). Squeeze a little lemon juice over if desired just before battering.
Batter
- 2
Mix dry ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 3/4 tsp sea salt and 1/4 tsp black pepper until evenly combined.
- 3
Add liquid
Gradually whisk in 3/4 cup very cold beer or sparkling water (use beer for flavor, sparkling water for neutral taste) until a smooth batter forms. The batter should be thick enough to coat the back of a spoon but still fluid (similar to pancake batter). If batter thickens while resting, whisk in 1–2 tbsp cold liquid. Keep the batter cold — you can place the bowl in a larger bowl with ice or add 2–3 ice cubes to the batter bowl briefly and remove before dipping.
- 4
Rest briefly
Let the batter rest for 5 minutes while you heat the oil. Resting helps the baking powder produce a lighter texture.
Coating
- 5
Dust fillets
Place 1/2 cup all-purpose flour in a shallow dish. Lightly dredge each seasoned cod piece in the flour, shaking off excess. This dry flour layer helps the batter stick to the fish.
Frying
- 6
Heat oil
Pour about 3–4 cups vegetable oil into a heavy, deep skillet or a Dutch oven so it is about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and float with steady bubbling.
- 7
Batter and fry
One at a time, hold a floured fillet by the tail or use tongs. Dip it into the cold batter, letting excess drip back into bowl, then carefully lower the battered fillet into the hot oil. Do not overcrowd the pan — fry 2 pieces at a time depending on pan size so oil temperature stays steady. Fry until batter is golden brown and internal fish is opaque and flakes easily, about 4–5 minutes per side for 1-inch thick pieces; total 6–8 minutes depending on thickness. Turn once if needed to brown evenly. Adjust heat to maintain 325–350°F (160–175°C).
- 8
Drain
Using a slotted spoon or spider, transfer fried cod to a wire rack set over a baking sheet or to paper towels to drain. Keep cooked pieces warm in a 200°F (95°C) oven while finishing remaining fish.
To serve
- 9
Serve immediately
Serve battered cod hot with lemon wedges and tartar sauce or malt vinegar on the side. Optionally garnish with chopped fresh parsley. For a complete meal, serve with fries, coleslaw, or a simple green salad.