Pan Fried Cod

Name: Pan Fried Cod
Cuisine: British
Ingredients: 0.5 cup all-purpose flour; 0.5 tablespoon baking powder; 0.5 cup water; 1 egg; cod fish; kosher salt; black pepper; oil; tartar sauce

Serves 1

youtube.com

Pan Fried Cod

youtube.com

Serves 1

Directions

1Add about a mounded half cup of all-purpose flour to a container.
2Add a half tablespoon of baking powder.
3Add a half cup of regular old tap water.
4Crack one egg into the mixture.
5Mix it up really well until you have the consistency that you want for your batter.
6Set the batter aside and let it sit for about 5 minutes to prep your fish.
7Split the cod fish right down the middle.
8Slice the cod fish about a half an inch on a bias to get pieces that look like a chicken finger.
9Season the fish with kosher salt and black pepper.
10Mix the seasonings into the fish.
11Put the seasoned fish pieces into a container.
12Dip maybe three or four pieces of fish right into the batter and coat them.
13Carefully place the battered fish into hot oil in a pan, laying it away from yourself to avoid splashes.
14Let it sizzle and cook until the batter starts to brown, about 2 minutes.
15Flip the fish after about 2 minutes.
16Continue frying for about 1.5 to 2 minutes on the other side until ready.
17Remove the fried fish from the pan using a spatula and place them on a wire rack or a plate with a paper towel to drain excess oil.
18Season the fish with kosher salt right out of the oil.

Ingredients

0.5 cup all-purpose flour
0.5 tablespoon baking powder
0.5 cup water
1 egg
cod fish
kosher salt
black pepper
oil
tartar sauce

Equipment

containerknifecutting boardpanspatulawire rackbaking sheet

Tips

You can adjust the consistency of the batter with water or flour.
Do not crowd your pan; use a bigger pan or work in batches.
You only need enough oil to come about halfway up the fish.
The pan-frying method helps the batter cling to the fish, preventing it from melting off.
These fish also make awesome fish tacos.
My secret to the best tartar sauce is plenty of pickle juice.
You can hold these warm in a 200-degree oven if needed.
You can add seasonings like paprika or cayenne pepper to the batter.
You can use pollock or haddock as substitutes for cod.
Be creative and curious, you can fry whatever you want.
A good test for the oil is to drip a little bit of batter into it. If it sizzles and pops, you're ready to go.
Give the fish some kosher salt right out of the oil.
Allow the batter to sit for about 5 minutes before using it.
When cutting the fish, visualize a chicken finger and slice about half an inch on a bias.
Lay the fish away from yourself when placing it in the oil.
Work onto a wire rack or a plate with a paper towel to drain excess oil.
Once cod is cooked, it likes to fall apart, so use a spatula when handling it.
You can use whatever seasoning you want on the fish.
If the oil does not sizzle right away, lift the piece of fish out and wait until it does.
You should see the batter starting to brown when cooking the fish.
After about 2 minutes, flip the fish.
After about 1.5 to 2 minutes on the other side, the fish is ready.
Pan-frying prevents the batter from possibly melting off as it could if you deep fry them.
These fish are delicious, versatile, and addicting.
The consistency of the batter should be that it drips slowly from a fork or spoon.
Wild caught cod is preferred, but pollock and haddock are common substitutes for this recipe, but you can be creative and curious about what fish to use for this recipe, and you can fry whatever you want.
The batter makes a fried fish look just like a chicken finger.
These also make awesome fish tacos.
Plenty of pickle juice is the secret to the best tartar sauce.
These things are so delicious, versatile, and addicting.
The surface of the bottom of the pan actually helps the batter cling on to the fish as it fries.
You can hold these warm in a 200 degree oven if you need to.
The surface of the pan will help the batter cling onto the fish while it fries instead of possibly melting off, as it could if you deep fry these.

Pan Fried Cod

Serves 1

youtube.com

Pan Fried Cod

youtube.com

Serves 1

Directions

1Add about a mounded half cup of all-purpose flour to a container.
2Add a half tablespoon of baking powder.
3Add a half cup of regular old tap water.
4Crack one egg into the mixture.
5Mix it up really well until you have the consistency that you want for your batter.
6Set the batter aside and let it sit for about 5 minutes to prep your fish.
7Split the cod fish right down the middle.
8Slice the cod fish about a half an inch on a bias to get pieces that look like a chicken finger.
9Season the fish with kosher salt and black pepper.
10Mix the seasonings into the fish.
11Put the seasoned fish pieces into a container.
12Dip maybe three or four pieces of fish right into the batter and coat them.
13Carefully place the battered fish into hot oil in a pan, laying it away from yourself to avoid splashes.
14Let it sizzle and cook until the batter starts to brown, about 2 minutes.
15Flip the fish after about 2 minutes.
16Continue frying for about 1.5 to 2 minutes on the other side until ready.
17Remove the fried fish from the pan using a spatula and place them on a wire rack or a plate with a paper towel to drain excess oil.
18Season the fish with kosher salt right out of the oil.

Ingredients

0.5 cup all-purpose flour
0.5 tablespoon baking powder
0.5 cup water
1 egg
cod fish
kosher salt
black pepper
oil
tartar sauce

Equipment

containerknifecutting boardpanspatulawire rackbaking sheet

Tips

You can adjust the consistency of the batter with water or flour.
Do not crowd your pan; use a bigger pan or work in batches.
You only need enough oil to come about halfway up the fish.
The pan-frying method helps the batter cling to the fish, preventing it from melting off.
These fish also make awesome fish tacos.
My secret to the best tartar sauce is plenty of pickle juice.
You can hold these warm in a 200-degree oven if needed.
You can add seasonings like paprika or cayenne pepper to the batter.
You can use pollock or haddock as substitutes for cod.
Be creative and curious, you can fry whatever you want.
A good test for the oil is to drip a little bit of batter into it. If it sizzles and pops, you're ready to go.
Give the fish some kosher salt right out of the oil.
Allow the batter to sit for about 5 minutes before using it.
When cutting the fish, visualize a chicken finger and slice about half an inch on a bias.
Lay the fish away from yourself when placing it in the oil.
Work onto a wire rack or a plate with a paper towel to drain excess oil.
Once cod is cooked, it likes to fall apart, so use a spatula when handling it.
You can use whatever seasoning you want on the fish.
If the oil does not sizzle right away, lift the piece of fish out and wait until it does.
You should see the batter starting to brown when cooking the fish.
After about 2 minutes, flip the fish.
After about 1.5 to 2 minutes on the other side, the fish is ready.
Pan-frying prevents the batter from possibly melting off as it could if you deep fry them.
These fish are delicious, versatile, and addicting.
The consistency of the batter should be that it drips slowly from a fork or spoon.
Wild caught cod is preferred, but pollock and haddock are common substitutes for this recipe, but you can be creative and curious about what fish to use for this recipe, and you can fry whatever you want.
The batter makes a fried fish look just like a chicken finger.
These also make awesome fish tacos.
Plenty of pickle juice is the secret to the best tartar sauce.
These things are so delicious, versatile, and addicting.
The surface of the bottom of the pan actually helps the batter cling on to the fish as it fries.
You can hold these warm in a 200 degree oven if you need to.
The surface of the pan will help the batter cling onto the fish while it fries instead of possibly melting off, as it could if you deep fry these.