Hot And Spicy Deep-fried Cod Recipe

Rinse the cod fillets and pat dry with paper towels. Cut into serving-size pieces (about 4–6 pieces from 1 lb).

Season both sides of the fish with 1 tsp salt and 1 tsp ground black pepper, then drizzle and rub with 1 tbsp lemon juice. Let rest for 10 minutes while you prepare the other components.

In a shallow bowl combine 2 tbsp hot sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp smoked paprika, and 1 tsp chili flakes. Whisk until homogenous.

Brush or gently spoon the spicy mixture over both sides of each seasoned cod piece. Let sit 5–10 minutes so flavors begin to penetrate. Do not over-marinate (fish is delicate).

Dry mix

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 2 tbsp rice flour (if using), 1 tsp baking powder and 1/2 tsp salt until evenly combined.

Wet mix and batter

In a separate bowl lightly beat 1 large egg. Add 1 cup cold sparkling water and whisk briefly to combine. Pour the wet mixture into the dry mix and whisk just until a slightly lumpy batter forms — do not overmix; small lumps are fine for a crisp finish. If batter seems too thick to coat, add up to 2 tbsp more cold sparkling water.

Place 1/4 cup extra cornstarch or flour in a shallow plate and 1 cup panko breadcrumbs on another plate. Dredge each marinated fish piece lightly in the dry dusting flour/cornstarch, shake off excess, then dip into the batter to coat completely, letting excess drip back to the bowl. Finally press each battered piece into the panko to adhere a flaky crust. Set on a wire rack while oil heats.

Pour about 6 cups vegetable oil into a deep, heavy-bottomed pot or Dutch oven (enough to submerge pieces about 2–3 inches). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without burning.

Fry the cod in batches to avoid crowding (2–3 pieces per batch depending on pot size). Gently lower pieces into the oil using tongs or a slotted spatula. Fry until golden brown and crisp, about 3–4 minutes per side (total 6–8 minutes), until internal temperature reaches 145°F (63°C) and the fish flakes easily. Adjust time for piece thickness.

Transfer fried cod to a wire rack set over a sheet pan to drain excess oil. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

While the fish fries, whisk together 1/2 cup mayonnaise, 1 tbsp hot sauce, 1 tsp honey, 1 tsp lime juice and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat or sweetness to preference.

Serve the hot and spicy deep-fried cod immediately with lime or lemon wedges and a sprinkle of chopped cilantro or parsley. Offer the spicy mayo on the side for dipping.