Fried Fish

10m
Serves 1
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Directions

  1. 1For the batter, use a mounded half cup of all-purpose flour, a half a tablespoon of baking powder, a half a cup of regular old tap water, and one egg.
  2. 2Mix the batter ingredients really well.
  3. 3Optional: Add paprika or cayenne pepper to the batter.
  4. 4Set the batter aside and let it sit for about 5 minutes while prepping the fish.
  5. 5Cut the fish (cod, pollock, or haddock are recommended) down the middle.
  6. 6Slice the fish about a half an inch on a bias to create chicken finger-like pieces.
  7. 7Season the fish with kosher salt and black pepper while it's on the cutting board.
  8. 8Mix the seasoned fish and place it in a container.
  9. 9Ensure the batter has the desired consistency (adjust with water or flour if too thin or thick).
  10. 10Place three or four pieces of fish into the batter.
  11. 11Lay the battered fish into the hot oil, away from yourself, ensuring it sizzles immediately.
  12. 12If the oil does not sizzle, lift the fish out and wait until the oil is hot enough.
  13. 13A good test for oil readiness is to drip a little batter into the oil; if it sizzles and pops, it's ready.
  14. 14Do not crowd the pan; use a bigger pan or work in batches.
  15. 15Ensure there is only enough oil in the pan to come up about halfway up the fish.
  16. 16As the fish cooks, the batter will start to brown.
  17. 17After about 2 minutes, flip the fish.
  18. 18Cook for another minute and a half to 2 minutes until the fish is ready.
  19. 19Use a spatula to remove the cooked fish, as cod tends to fall apart.
  20. 20Place the cooked fish onto a wire rack or a plate with a paper towel.
  21. 21Optional: Keep the fish warm in a 200-degree oven if needed.
  22. 22Season the fried fish with kosher salt immediately after removing it from the oil.

Ingredients

  • 0.5 cup all-purpose flour
  • 0.5 tbsp baking powder
  • 0.5 cup tap water
  • 1 egg
  • paprika
  • cayenne pepper
  • 1 lb cod
  • pollock
  • haddock
  • kosher salt
  • black pepper
  • oil

Equipment

cutting boardcontainerpanspatulawire rackplatepaper toweloven

Tips

  • Let the batter sit for about 5 minutes.
  • Adjust batter consistency with water or flour if too thin or thick.
  • Lay fish into oil away from yourself to prevent splattering.
  • Ensure oil sizzles immediately when fish is added; if not, remove and retest oil.
  • Test oil readiness by dripping a little batter; it should sizzle and pop.
  • Do not overcrowd the pan; work in batches or use a larger pan.
  • Only use enough oil to come about halfway up the fish.
  • Flip fish after about 2 minutes.
  • Use a spatula to remove cooked cod as it tends to fall apart.
  • Serve immediately with kosher salt right out of the oil.
  • Cooked fish can be kept warm in a 200 degree oven.
  • Pan-frying helps the batter cling to the fish better than deep frying.
  • These fried fish can also be used for fish tacos.

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