Battered Cod Recipe

In a medium bowl combine mayonnaise, apple cider vinegar, sugar, salt and black pepper. Whisk until smooth.

Add shredded cabbage and grated carrot to the dressing. Toss until evenly coated. Taste and adjust seasoning. Refrigerate while preparing rest of meal (at least 15 minutes) to let flavors meld.

In a small bowl stir together mayonnaise, chopped dill pickle (or relish), chopped capers (if using), lemon juice, Dijon mustard, chopped parsley, salt and pepper until combined.

Taste and adjust lemon, salt or mustard as desired. Chill until ready to serve.

Peel if desired and cut potatoes into 1/3-1/2 inch thick sticks. Rinse under cold water to remove surface starch, then pat very dry with clean kitchen towels or paper towels.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, blanch fries for 4–5 minutes until softened but not browned. Remove and drain on a rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, 2–3 minutes. Drain on paper towels, season immediately with salt and optional pepper, and keep warm in a low oven while frying remaining batches.

Cut cod into portions about 5–6 oz each (two fillets if already portioned). Pat fish dry with paper towels and season lightly with 1/4 tsp salt and a pinch of pepper on both sides.

Set up three stations: a shallow dish with the 1 cup flour for dredging, a bowl for batter, and a plate for resting battered fillets.

Make the batter: In a bowl whisk together 1 cup flour (batter), cornstarch, baking powder, 1 tsp salt and 1 tsp pepper. Gradually whisk in cold beer or sparkling water until smooth and thick but pourable. If batter is too thick, add up to 2 tbsp cold water. Keep batter cold (set bowl in an ice bath if your kitchen is warm).

Heat oil in a deep fryer or large heavy pot to 350–360°F (175–180°C). If using a thermometer, maintain temperature within this range while frying. Use enough oil so fillets can float and cook without touching bottom.

Dredge each seasoned fillet lightly in the dredging flour, shake off excess, then dip into the cold batter to coat completely. Allow excess batter to drip back into bowl for a few seconds.

Carefully lower battered fillet into hot oil. Fry 4–6 minutes depending on thickness, turning once if needed, until batter is golden brown and fish registers 140–145°F (60–63°C) and flakes easily. Do not overcrowd the pot; fry in batches.

Remove fried cod to a wire rack set over a sheet pan to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining fillets.

When all components are ready, portion fries onto plates, add a piece of battered cod, a scoop of coleslaw and a generous spoonful of tartar sauce.

Garnish with lemon wedges and chopped parsley. Serve immediately while fish and fries are hot and crispy.