Cajun Fish & Chips Recipe

Mix dry ingredients

In a medium bowl whisk together 1.25 cups all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 2 tbsp Cajun seasoning, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper and 3/4 tsp salt until evenly combined.

Add wet ingredients

In a separate small bowl lightly beat 1 large egg. Gradually whisk the egg into the dry mixture. Slowly pour in 1 cup of cold sparkling water or cold beer while whisking until the batter is smooth and slightly thick but still pourable. Cover and refrigerate for at least 15 minutes to rest; keep cold until ready to use (this helps create a light, crispy crust).

Prepare potatoes

Peel and cut 2 lbs russet potatoes into 1/3–1/2 inch sticks. Rinse well under cold water to remove surface starch, then soak in cold water for 20–30 minutes (or up to 2 hours) to further remove starch for crispier fries.

Dry and par-fry

Drain and thoroughly pat the potatoes dry with clean towels. Heat 4 cups vegetable oil in a deep pot to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until softened but not browned. Remove to a paper towel–lined tray. Allow to cool while you fry the fish.

Finish fries

After the fish is done and resting, increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt and 1/4 tsp black pepper. Keep warm and crisp in a low oven (200°F / 95°C) if needed.

Season fish

Pat 4 cod fillet portions dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Let sit at room temperature for 5–10 minutes while oil is heating.

Heat oil for fish

Pour 6 cups vegetable or peanut oil into a deep pot or fryer and heat to 350–360°F (175–180°C). Use a thermometer to maintain temperature for even frying.

Batter and fry

Working one piece at a time, shake off excess dry flour from the fish (optional: lightly dust with a tablespoon of extra flour to help batter adhere). Dip the fish into the chilled Cajun batter, fully coating. Allow excess batter to drip off for a few seconds. Carefully lower the battered fillet into the hot oil. Fry for 4–6 minutes, turning once if needed, until golden brown and the internal temperature reaches 145°F (63°C). Adjust time for thickness.

Drain and rest

Using a slotted spoon or spider, remove the fish and drain on a rack set over a baking sheet or on paper towels for 1–2 minutes. For best crispness, hold the fried fish in a warm (200°F / 95°C) oven on a rack while finishing remaining fillets and the fries.

If desired, sprinkle chopped fresh parsley over fries or fish for garnish and serve with lemon wedges and malt vinegar or tartar sauce. Ensure all used oils have been cooled and disposed or stored safely after cooking. Plate fish and chips hot: a fillet per serving with a generous portion of fries, lemon wedge and sauce.