Serves 1
Directions
- 1Combine all-purpose flour, baking powder, water, and egg in a container and mix well. Set aside for 5 minutes.
- 2Cut the fish into chicken finger-like pieces.
- 3Season fish with kosher salt and black pepper.
- 4Add the fish to the batter.
- 5Place fish in oil, away from yourself.
- 6Flip after two minutes.
- 7Remove after 1.5-2 minutes.
- 8Place on a wire rack and add kosher salt.
Ingredients
- 0.5 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 0.5 tablespoon baking powder
- 0.5 cup water
- 1 egg
- 1 lb cod
- kosher salt
- black pepper
- pickle juice
Equipment
clear plastic containerscutting boardknifepanspatulawire rack
Tips
- Substitute wild-caught cod with pollock or haddock.
- Cut fish into chicken finger-like shapes.
- Adjust batter consistency with water or flour.
- Ensure oil is hot enough by testing with a drop of batter.
- Don't overcrowd the pan; cook in batches if necessary.
- Pan-frying helps the batter cling to the fish better than deep-frying.
- Add pickle juice to the tartar sauce
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