Crispy Fillet Of Battered Cod, Shrimp & Salmon Recipe

Portion

Pat cod and salmon dry with paper towels. Cut cod into 2 equal fillets (about 4–6 oz each) and cut salmon into two smaller pieces roughly matching the cod size so they cook evenly. Keep shrimp refrigerated until ready to batter.

Season

Lightly season all fish and shrimp with 1/2 tsp of the salt and 1/4 tsp black pepper. Set aside on a plate while you prepare batter and oil.

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder. Stir in the remaining 1/2 tsp salt and 1/4 tsp black pepper.

In a separate small bowl beat 1 egg with the cold soda water or beer. Gradually whisk the wet mixture into the dry ingredients until just combined. Do not overmix — the batter should be slightly lumpy. Keep batter chilled until ready to use (place bowl over ice if your kitchen is warm).

Combine 1/2 cup flour and 1/4 cup fine cornmeal (optional) on a shallow plate for dredging. This helps the batter adhere and gives extra crunch.

Pour about 1 liter vegetable oil into a deep pot or fryer. Heat oil to 350–375°F (175–190°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and float to the surface immediately and turn golden in about 1 minute.

While the oil is heating, rinse cut fries in cold water to remove excess starch, then dry thoroughly with a clean towel. Fry in batches in 325°F (160°C) oil for 3–4 minutes until tender but not browned. Remove and drain on a rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries a second time for 2–3 minutes until golden and crisp. Drain, immediately sprinkle with 1 tsp salt, and keep warm in a low oven (200°F / 95°C) while frying fish.

Working in small batches to avoid crowding, dredge each piece of fish and shrimp briefly in the flour/cornmeal mixture, shaking off excess.

Dip each dredged piece into the chilled batter, letting excess drip back into the bowl. For shrimp, hold by the tail or use a fork to coat evenly.

Carefully lower battered pieces into the 350–375°F (175–190°C) oil. Fry cod fillets for about 5–6 minutes until golden and opaque. Fry salmon pieces for 4–5 minutes (salmon cooks faster) until golden and just cooked through. Fry shrimp for 2–3 minutes until batter is crisp and shrimp are pink and opaque.

Remove fried fish and shrimp with a slotted spoon or spider and drain on a wire rack over a baking tray. Keep warm in the oven (200°F / 95°C) if necessary while finishing remaining batches.

In a medium bowl combine 2 cups shredded cabbage and 1/2 cup shredded carrot. In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning — add a bit more vinegar or sugar to balance if needed. Refrigerate until serving.

In a food processor combine 3/4 cup pitted Kalamata olives, 1/4 cup green olives, 1 tbs capers, 1 garlic clove, 1 tbs lemon juice and 2 tbs olive oil. Pulse until coarsely chopped — you want a spreadable but slightly chunky texture.

Stir in 1 tbs chopped parsley and 1/4 tsp black pepper. Taste and add a touch more lemon or olive oil if needed. Transfer to a small bowl for serving.

Arrange one battered cod fillet, one portion of battered salmon and several battered shrimp on each plate. Add a generous handful of French fries and a scoop of coleslaw.

Spoon 2–3 tbs olive tapenade alongside the fish. Garnish with parsley and lemon wedges. Offer malt vinegar or tartar sauce on the side.

Serve immediately while the fish is crisp and fries are hot.