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Ingredients
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Salt & Vinegar Cod Bites
Pea Ketchup (Sauce)
Optional Garnish
Method
Salt & Vinegar Cod Bites
- 1
Prep the fish
Pat the cod fillet dry with paper towels. Cut into bite-sized pieces roughly 1 to 1½ inches (about 2–3 cm) on a side. Season the pieces lightly with 1/4 tsp of the fine sea salt and 1/4 tsp of the black pepper; set aside while you make the batter.
- 2
Make the batter
In a medium bowl whisk together the all-purpose flour, cornstarch and baking powder until evenly combined. Stir in the remaining 3/4 tsp fine sea salt. Add the white vinegar and then slowly add the cold sparkling water while whisking to form a smooth, slightly thick batter. The batter should coat the back of a spoon but still be airy; adjust with an extra tablespoon of sparkling water if it seems too thick.
- 3
Heat the oil
Add vegetable oil to a heavy-bottomed skillet or medium pot to a depth of about 1 inch (2.5 cm). Heat over medium-high until it reaches 350°F (175°C) or until a drop of batter sizzles and rises immediately. If you don't have a thermometer, test with a small pinch of batter; it should bubble and brown steadily.
- 4
Fry the cod bites
Working in small batches to avoid overcrowding, dredge each seasoned cod piece lightly in a tablespoon of flour (this helps batter adhere), then dip into the batter, coating completely. Carefully lower into the hot oil and fry for 2¼–3 minutes, turning once, until golden brown and cooked through (internal temp ~ 145°F / 63°C or flake easily). Remove with a slotted spoon and transfer to a wire rack set over a baking sheet to drain; sprinkle immediately with a light pinch of sea salt flakes if using. Keep warm in a 200°F (95°C) oven while you cook remaining batches.
- 5
Pea Ketchup (Sauce)
- 6
Cook and soften peas
Place the thawed peas in a small saucepan with 1 tablespoon of water. Cook over medium heat, stirring occasionally, just until heated through and tender, about 2–3 minutes. Remove from heat and allow to cool slightly (1–2 minutes).
- 7
Combine sauce ingredients
In a blender or food processor add the warmed peas, finely chopped red onion, tomato ketchup, malt vinegar, caster sugar, Dijon mustard, olive oil, salt and black pepper. Pulse until smooth; if the mixture is too thick, add up to the listed 2 tablespoons of water, one tablespoon at a time, to reach a thick yet pourable ketchup-like consistency.
- 8
Adjust seasoning & chill
Taste and adjust acidity or sweetness to your preference — add an extra 1/2 teaspoon malt vinegar for tang or 1/4 teaspoon sugar for sweetness. For best flavor let the pea ketchup chill in the refrigerator for 15–30 minutes to let flavors meld. Bring to room temperature before serving if chilled very cold.
- 9
Serve
Spoon the pea ketchup into a small bowl or ramekin alongside the cod bites for dipping.