Description
Deliciously crispy fried cod fillets, perfect for family dinners or gatherings, featuring a light and airy batter.
Ingredients
- 4 portions Alaskan cod fillets (4-inch portions)
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 0.5 cups all-purpose flour (for dredging)
- 1 cup all-purpose flour (for batter)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup ice-cold sparkling water or light lager
- 1 cup high smoke point vegetable oil (avocado or refined canola oil)
Instructions
- Season the cod fillets with Kosher salt and freshly ground black pepper on both sides. Let them sit for 10-15 minutes.
- Set up your dredging station: place 0.5 cups of all-purpose flour in one shallow dish and mix 1 cup of all-purpose flour, cornstarch, baking powder, garlic powder, and smoked paprika in another.
- Slowly add the ice-cold sparkling water or light lager to the batter mix until you achieve a smooth, yet thick consistency.
- Heat the vegetable oil in a deep skillet or pan over medium-high heat.
- Dredge each seasoned cod fillet in the flour, ensuring it’s evenly coated, and shake off any excess flour.
- Dip the dredged cod into the batter, coating well before placing it into the hot oil.
- Fry each fillet for 4-5 minutes per side, or until golden brown and crispy. Repeat with remaining fillets.
- Drain the fried fillets on a paper towel-lined plate to remove excess oil.
Notes
Maintain oil temperature between 350°F to 375°F for optimal frying. Use ice-cold ingredients for a crispier batter.
