# Fried Fish

An easy way to make fried fish without a deep fryer, resulting in pieces that resemble chicken fingers.

- Total time: 10 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- cutting board
- container
- pan
- spatula
- wire rack
- plate
- paper towel
- oven

## 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.

## Source

- Original video: https://www.facebook.com/share/r/1Aj6CQbQZP/
- Recipe page: https://www.cliprecipe.com/recipe/21660ef1-ee10-415b-a29d-4f7ec11cf5b7
- Extracted: 2026-02-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt