Fish Fry Friday Recipe

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2-inch fries. Rinse in cold water, then soak in a bowl of cold water for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat oil

Pour 1 to 2 cups vegetable oil into a heavy-bottomed skillet or sauté pan (enough for shallow frying about 1 inch deep). Heat over medium-high until oil reaches 325°F (160°C) for the first blanch fry. If you don't have a thermometer, oil should shimmer but not smoke.

Blanch fry

Fry the dried potatoes in batches for 3–4 minutes until tender but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let cool for 5–10 minutes.

Crisp fry

Raise oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until golden and crisp, about 2–4 minutes. Drain on paper towels, immediately season with 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika (if using). Keep warm in a low oven (200°F / 95°C) while you fry the fish.

Prep fish

Pat cod fillets dry with paper towels. If fillets are thick, cut into portions about 4–5 ounces each and score lightly to help cook evenly. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 1 tbs cornstarch, 1 tsp baking powder, 1/2 tsp paprika, and 1/2 tsp garlic powder. In a separate small bowl beat the egg and mix with 3 tbs cold sparkling water until combined. Add the wet mixture to the dry ingredients and whisk briefly; batter should be slightly thicker than pancake batter but still pourable. If too thick, add 1 tsp more cold water.

Prepare dredge

In a shallow dish combine 1 cup panko, 2 tbs cornmeal (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Lightly dust each seasoned fillet with the remaining 3 tbs flour (this helps the batter adhere), dip into the batter to coat, then press into the panko mixture to create a light crust. Place coated fillets on a tray while you heat the oil.

Heat frying oil

Pour about 1 cup vegetable oil into a separate deep skillet or small pot for frying the fish to a depth of about 1/2–1 inch (or use a fryer). Heat oil to 350–360°F (175–180°C).

Fry fish

Working in batches without crowding, carefully place coated cod into the hot oil. Fry for 3–4 minutes per side (depending on thickness) until golden brown and an instant-read thermometer inserted into the thickest part registers 135–140°F (it will rise to about 145°F with carryover). Adjust heat to maintain oil temperature. Transfer fried fish to a wire rack set over a baking sheet to drain; keep warm in the oven if needed.

Finish

Squeeze fresh lemon over the fried cod just before serving.

Mix sauce

Combine 1/4 cup mayonnaise, 1 tbs finely chopped dill pickle, 1 tsp chopped capers (if using), 1 tsp lemon juice, 1 tsp finely chopped parsley, 1/8 tsp black pepper, and 1/8 tsp salt in a small bowl. Taste and adjust acidity or salt as needed. Refrigerate until ready to serve.