Directions
- 1For the batter, use about a mounded half cup of all-purpose flour (half a cup plus a tablespoon or two), a half a tablespoon of baking powder, a half a cup of regular tap water, and one egg.
- 2Mix the batter up really well.
- 3Set the batter aside and let it sit for about 5 minutes to prep the fish.
- 4Cut the fish right down the middle, then slice it about a half an inch on a bias to visualize chicken finger-like pieces.
- 5While the fish is on the cutting board, season it with kosher salt and black pepper, then mix it up and put it in a container.
- 6Ensure the batter has the desired consistency (adjust with water or flour if needed) and put three or four pieces of fish into the batter.
- 7Lay the battered fish into the hot oil away from yourself, ensuring it sizzles immediately. If it doesn't sizzle, lift the fish out and wait until the oil is ready (test by dripping a little batter in).
- 8Do not crowd the pan; work in batches or use a bigger pan, with enough oil to come about halfway up the fish.
- 9After about 2 minutes, when the batter starts to brown, give the fish a flip.
- 10After another minute and a half to 2 minutes, the fish is ready. Use a spatula to remove the fish as cod tends to fall apart once cooked.
- 11Place the cooked fish onto a wire rack or a plate with a paper towel.
- 12You can keep the fish warm in a 200°F oven if needed.
- 13Give the fish some kosher salt right out of the oil.
Ingredients
- 0.5 cup all-purpose flour
- 0.5 tbsp baking powder
- 0.5 cup water
- 1 egg
- 1 lb cod
- kosher salt
- black pepper
- oil
Equipment
cutting boardcontainerpanspatulawire rackplatepaper toweloven
Tips
- You can add paprika or cayenne pepper to the batter.
- Use cod, pollock, or haddock for the fish.
- Cut fish into 1/2 inch thick pieces on a bias.
- Adjust batter consistency with water or flour if too thin or thick.
- Lay fish away from yourself when putting it in the oil.
- Test oil readiness by dripping batter into it; it should sizzle and pop.
- Do not crowd the pan; work in batches or use a bigger pan.
- Only use enough oil to come halfway up the fish.
- After frying, give the fish some kosher salt right out of the oil.
- These fried fish also make awesome fish tacos.
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