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.
2For 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.
3For 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.
4Mix the batter ingredients really well.
5Mix the batter ingredients really well.
6Mix the batter ingredients really well.
7Optional: Add paprika or cayenne pepper to the batter.
8Optional: Add paprika or cayenne pepper to the batter.
9Optional: Add paprika or cayenne pepper to the batter.
10Set the batter aside and let it sit for about 5 minutes while prepping the fish.
11Set the batter aside and let it sit for about 5 minutes while prepping the fish.
12Set the batter aside and let it sit for about 5 minutes while prepping the fish.
13Cut the fish (cod, pollock, or haddock are recommended) down the middle.
14Cut the fish (cod, pollock, or haddock are recommended) down the middle.
15Cut the fish (cod, pollock, or haddock are recommended) down the middle.
16Slice the fish about a half an inch on a bias to create chicken finger-like pieces.
17Slice the fish about a half an inch on a bias to create chicken finger-like pieces.
18Slice the fish about a half an inch on a bias to create chicken finger-like pieces.
19Season the fish with kosher salt and black pepper while it's on the cutting board.
20Season the fish with kosher salt and black pepper while it's on the cutting board.
21Season the fish with kosher salt and black pepper while it's on the cutting board.
22Mix the seasoned fish and place it in a container.
23Mix the seasoned fish and place it in a container.
24Mix the seasoned fish and place it in a container.
25Ensure the batter has the desired consistency (adjust with water or flour if too thin or thick).
26Ensure the batter has the desired consistency (adjust with water or flour if too thin or thick).
27Ensure the batter has the desired consistency (adjust with water or flour if too thin or thick).
28Place three or four pieces of fish into the batter.
29Place three or four pieces of fish into the batter.
30Place three or four pieces of fish into the batter.
31Lay the battered fish into the hot oil, away from yourself, ensuring it sizzles immediately.
32Lay the battered fish into the hot oil, away from yourself, ensuring it sizzles immediately.
33Lay the battered fish into the hot oil, away from yourself, ensuring it sizzles immediately.
34If the oil does not sizzle, lift the fish out and wait until the oil is hot enough.
35If the oil does not sizzle, lift the fish out and wait until the oil is hot enough.
36If the oil does not sizzle, lift the fish out and wait until the oil is hot enough.
37A good test for oil readiness is to drip a little batter into the oil; if it sizzles and pops, it's ready.
38A good test for oil readiness is to drip a little batter into the oil; if it sizzles and pops, it's ready.
39A good test for oil readiness is to drip a little batter into the oil; if it sizzles and pops, it's ready.
40Do not crowd the pan; use a bigger pan or work in batches.
41Do not crowd the pan; use a bigger pan or work in batches.
42Do not crowd the pan; use a bigger pan or work in batches.
43Ensure there is only enough oil in the pan to come up about halfway up the fish.
44Ensure there is only enough oil in the pan to come up about halfway up the fish.
45Ensure there is only enough oil in the pan to come up about halfway up the fish.
46As the fish cooks, the batter will start to brown.
47As the fish cooks, the batter will start to brown.
48As the fish cooks, the batter will start to brown.
49After about 2 minutes, flip the fish.
50After about 2 minutes, flip the fish.
51After about 2 minutes, flip the fish.
52Cook for another minute and a half to 2 minutes until the fish is ready.
53Cook for another minute and a half to 2 minutes until the fish is ready.
54Cook for another minute and a half to 2 minutes until the fish is ready.
55Use a spatula to remove the cooked fish, as cod tends to fall apart.
56Use a spatula to remove the cooked fish, as cod tends to fall apart.
57Use a spatula to remove the cooked fish, as cod tends to fall apart.
58Place the cooked fish onto a wire rack or a plate with a paper towel.
59Place the cooked fish onto a wire rack or a plate with a paper towel.
60Place the cooked fish onto a wire rack or a plate with a paper towel.
61Optional: Keep the fish warm in a 200-degree oven if needed.
62Optional: Keep the fish warm in a 200-degree oven if needed.
63Optional: Keep the fish warm in a 200-degree oven if needed.
64Season the fried fish with kosher salt immediately after removing it from the oil.
65Season the fried fish with kosher salt immediately after removing it from the oil.
66Season the fried fish with kosher salt immediately after removing it from the oil.