Battered Cod Recipe

Prep potatoes

Wash and peel the potatoes if desired. Cut each potato into 1/3–1/2-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and rinse until water runs clearer to remove surface starch.

Soak fries in cold water for at least 30 minutes (or up to 2 hours) to draw out starch. This yields crisper fries. If short on time, soak 20 minutes.

Drain and pat fries thoroughly dry with clean kitchen towels or paper towels. For extra crispness, toss dried fries with 1 tbsp cornstarch until lightly coated.

Heat oil: in a deep fryer or heavy-bottomed pot, heat 2 cups vegetable oil to 325°F (160°C). Use a thermometer to maintain temperature.

Blanch fry: working in batches, fry potatoes 3–4 minutes until just tender and pale golden but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 5–10 minutes.

Increase oil temperature to 375°F (190°C). Return fries in batches and fry 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels and immediately season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Keep warm in a low oven (200°F/95°C) while finishing fish.

Prepare fish: pat cod fillets dry and cut into 3–4 portions (about 4–5 oz each). Season both sides lightly with 1/2 tsp salt and a pinch of black pepper.

Make batter: in a medium bowl whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp fine sea salt, 1 tsp freshly ground black pepper and optional 1 tsp cayenne if using. Add a few ice cubes to the bowl to keep mixture cold. Gradually whisk in 1 cup very cold beer until you have a smooth, thick but pourable batter. Batter should coat the back of a spoon; if too thick add 1–2 tbsp more beer. Keep batter cold by placing bowl over a larger bowl with ice, or refrigerate briefly.

Dust fish: lightly dredge each cod piece in 1 cup all-purpose flour (for dusting), shaking off excess. This helps the batter adhere.

Heat frying oil: in a deep fryer or heavy pot heat 1.5 cups vegetable oil to 350–360°F (175–182°C). Use a thermometer and adjust heat to maintain temperature once fish added.

Batter and fry: working in batches, dip floured cod into the cold beer batter, allowing excess to drip off. Carefully lower into hot oil. Fry 4–5 minutes, turning gently once, until batter is golden brown and fish reaches an internal flake (145°F/63°C) and is opaque. Do not overcrowd the pot—maintain oil temperature between batches.

Drain and rest: remove fried cod with a slotted spoon to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if needed while remaining batches cook.

Finish and serve: arrange battered cod and fresh-cut fries on plates. Serve with lemon wedges and tartar sauce if using.

Mix: combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tsp chopped capers, 1 tsp fresh lemon juice, 1 tbsp chopped fresh parsley, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.