Fried Cod Recipe
Tender cod fillets coated in a crispy golden batter, fried to perfection.
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Ingredients
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Fish & Prep
Batter
Coating & Frying
Optional Garnish & Serve
Method
Fish & Prep
Trim and pat dry
Rinse the cod fillets under cold water and pat them thoroughly dry with paper towels. Trim any thin edges so fillets are even thickness for even cooking.
Season
Season both sides of the fillets with 1 tsp salt and 1/2 tsp black pepper. Squeeze half a lemon over the fillets and let them rest while you prepare the batter (5–10 minutes).
Batter
Mix dry ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 tsp baking powder until homogenous.
Combine wet ingredients
In a separate small bowl, beat 1 whole egg lightly. Add 1 cup cold sparkling water to the beaten egg and stir to combine.
Make the batter
Whisk the wet mixture into the dry ingredients until just combined; the batter should be slightly lumpy and fairly thin (it should coat the back of a spoon but still drip). Add 1/2 tsp salt and 1/4 tsp black pepper and stir once. Keep the batter chilled (place bowl over ice or in the refrigerator) until ready to fry—this keeps it light and crispy.
Coating & Frying
Heat the oil
Pour about 1 cup oil into a heavy skillet or a deep pot (enough to reach about 1/2-3/4 inch depth for shallow frying). Heat over medium-high heat until the oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30–45 seconds. Maintain consistent temperature; adjust heat as needed.
Dust fillets
Place 1/2 cup additional flour on a plate. Lightly dust each seasoned fillet on both sides with flour, shaking off excess. This gives the batter something to adhere to.
Batter and fry
Working in batches to avoid overcrowding, dip each floured fillet into the chilled batter, letting excess drip off briefly. Carefully lower the fillet into the hot oil. Fry for 3–4 minutes per side for 1-inch-thick fillets, or until the batter is golden brown and the fish registers 145°F (63°C) and flakes easily. Turn once using tongs or a slotted spatula. Adjust cooking time for thinner or thicker pieces (shorter for thin, longer for thick).
Drain
Transfer fried fillets to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil. Keep fried fillets warm in a 200°F (95°C) oven if frying in multiple batches.