Cod And Fry Recipe

Pat and season

Pat the cod fillets dry with paper towels. Place them in a shallow dish or bowl.

Combine lemon juice, minced garlic, chopped parsley, 1 tsp salt and 1 tsp black pepper in a small bowl. Pour or spoon the mixture over the fillets, turning them to coat both sides. Let the fish marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator).

Prepare batter

In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, cornmeal (if using), 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl, beat the egg then stir into the dry mixture. Gradually add the cold sparkling water (or beer) while whisking until a smooth, slightly thick batter forms. The batter should coat the back of a spoon — add a splash more liquid if too thick. Keep the batter cold by placing the bowl over a larger bowl with ice or briefly chilling in the refrigerator.

Heat oil

Pour vegetable oil into a deep skillet or heavy-bottomed pan to a depth of about 1/2–1 inch for shallow frying or 1 1/2 inches for deep frying. Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and browns in about 30–45 seconds. If you don't have a thermometer, test with a wooden spoon: bubbles should form steadily around it.

Coat the fish

Lightly dust the marinated fillets on both sides with a little extra flour (1–2 tbs) to help the batter adhere. One at a time, hold a fillet by the tail or edge and dip into the cold batter, letting excess drip off for a second.

Fry the cod

Carefully lower the battered fillet into the hot oil. Do not overcrowd the pan — fry in batches of 2 fillets depending on pan size. Fry for about 3–5 minutes per side (for fillets ~6 oz), turning once, until the batter is golden brown and an instant-read thermometer in the thickest part of the fish reads 135–140°F (57–60°C) or the flesh flakes easily. If using deep frying, frying time may be 3–4 minutes total, turning if needed. Adjust heat to maintain consistent oil temperature.

Drain and keep warm

Use a slotted spatula or tongs to transfer cooked fillets to a wire rack set over a baking sheet or to a plate lined with paper towels. Keep cooked fillets warm in a 200°F (95°C) oven while you fry remaining batches to keep them crisp.

Arrange the fried cod on a platter. Sprinkle with additional chopped parsley if desired, serve with lemon wedges and tartar sauce or aioli on the side. Serve immediately while hot and crisp.

Leftover fried cod can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to reclaim crispness.