📝 About This Recipe
Transport yourself to the British seaside with this quintessential seafood fast food classic, featuring succulent Atlantic cod enveloped in a shatteringly crisp, airy batter. This recipe utilizes a specific blend of flours and chilled liquid to create a light-as-air coating that protects the delicate fish as it steams to perfection inside. It is the gold standard of comfort food, offering a satisfying contrast between the crunch of the crust and the buttery flakes of fresh white fish.
🥗 Ingredients
The Fish
- 4 pieces Fresh Cod Fillets (6-8 oz each, skinless and pin-bones removed)
- 1 teaspoon Sea Salt (for pre-salting the fish)
- 1/2 cup All-purpose Flour (for dredging)
The Signature Batter
- 1 cup All-purpose Flour (chilled in the freezer for 10 minutes)
- 1/2 cup Cornstarch (provides extra crunch)
- 1 teaspoon Baking Powder (for lift and aeration)
- 1/4 teaspoon Turmeric (for a deep golden color)
- 1 cup Cold Lager or Sparkling Water (must be ice-cold)
- 2 tablespoons Vodka (optional; helps the batter crisp faster)
Frying and Serving
- 2 quarts Vegetable or Sunflower Oil (for deep frying)
- 1 bottle Malt Vinegar (for traditional serving)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
Pat the cod fillets thoroughly dry with paper towels. Season both sides with sea salt and let them sit for 10 minutes; this draws out excess moisture for a firmer flake.
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2
Pour the frying oil into a large, deep heavy-bottomed pot or a deep-fat fryer. Heat the oil to 375°F (190°C). Use a thermometer to ensure accuracy.
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3
In a large mixing bowl, whisk together the chilled flour, cornstarch, baking powder, and turmeric until well combined.
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4
Just before you are ready to fry, pour the ice-cold lager (or sparkling water) and vodka into the dry ingredients.
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5
Whisk gently and briefly. Do not overmix; a few small lumps are perfectly fine and contribute to a textured, craggy crust.
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6
Place the 1/2 cup of dredging flour on a flat plate. Dredge each cod fillet in the flour, shaking off any excess so only a thin veil remains.
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7
Dip one fillet into the batter, ensuring it is completely submerged and coated from end to end.
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8
Hold the fillet over the bowl for a few seconds to let the excess batter drip off, then carefully lower it into the hot oil, dropping it away from you to avoid splashes.
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9
Fry the fish in batches (2 pieces at a time) to avoid dropping the oil temperature. Fry for 4-6 minutes, turning once, until the batter is a deep golden brown and crisp.
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10
Use a slotted spoon or spider to remove the fish and place it on a wire cooling rack set over a baking sheet to drain. Avoid paper towels as they can make the bottom soggy.
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11
Skim any stray bits of batter from the oil between batches to prevent them from burning and tainting the flavor.
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12
Immediately sprinkle with a little extra sea salt while the oil is still shimmering on the surface.
💡 Chef's Tips
Ensure the liquid used for the batter is ice-cold; the temperature shock between the cold batter and hot oil creates steam that puffs the coating. Do not overcrowd the pot, as this drops the oil temperature and results in greasy, limp fish. If the batter feels too thick, add a tablespoon more of liquid; it should have the consistency of heavy cream. Using a bit of vodka in the batter inhibits gluten development and evaporates quickly, ensuring a crunchier finish. Always use a neutral oil with a high smoke point, like sunflower, canola, or peanut oil.
🍽️ Serving Suggestions
Serve alongside thick-cut 'triple-cooked' chips for the ultimate British experience. Add a generous dollop of tartare sauce and a side of minted mushy peas. Provide plenty of malt vinegar and lemon wedges to cut through the richness of the fried batter. A cold, crisp pilsner or a glass of dry sparkling cider pairs beautifully with the savory fish. For a modern twist, serve inside a toasted brioche bun with shredded lettuce as a premium fish sandwich.