British Crispy Fried Cod

As a Brit, I have a serious appreciation for good fish and chips. My favorite is rock & chips, followed by cod, then haddock. Here is my all time favorite recipe for good ol' iconic fish and chips. For an extra crispy, crunchy coating I "double tap" mine. This means I deep fry it twice at different temperatures, which is an Asian technique of deep frying food so it won't be oily.

Course dinner, Entree, Lunch

Cuisine British

Keyword fish & Chips, Fried Cod, fried fish

white white

Prep Time 10

Cook Time 7

Marinade and batter 1

Total Time 1 17

Servings people

Calories 1154kcal

Author Dr. Wendy Dearborne

Ingredients

4 6-8 oz center cut cod loins rinsed and patted dry.

Marinade

2 tsp shaoxing wine or lemon juice
1 tsp sea salt
1 tsp white pepper

Batter

3/4 cups flour
1 tsp baking powder
1/2-1 tsp garlic powder
1/2-1 tsp onion powder
1 tsp salt
1 tsp white pepper
Pinch turmeric
2-3 oz beer cold extra if needed
1 oz carbonated sparkling water cold use extra if needed

Dredge

1/2 cup Cornstarch
1/4 tsp salt
1/4 tsp white pepper

Cooking

2 cups cooking oil

Instructions

Put clean fish into a bowl pour on shaoxing wine, and sprinkle liberally with salt and pepper. Rub into the fish. Cover and refrigerate for an hour.
Mix all the batter ingredients add more carbonated water and or beer until a thickish pancake batter has been achieved. Cover and refrigerate for an hour.
Frying Method 1
Heat oil to 350°F. Remove fish and batter from the refrigerator. Mix batter and adjust with 1-3 tsp of cold beer or carbonated water to get the right thickness. Dredge fish in cornstarch. Shake off all the excess cornstarch. Dip fish completely into batter. Gently tap on the side of the bowl once. Put into the hot oil. Repeat with the other cod loins.
Fry fish until its deep golden brown and floats. Remove and place on a wire rack covered with kitchen paper. Sprinkle with salt. Serve immediately with chips, malted vinegar.
"Double Tap" Method 2
Fry fish at 350°F until it is a light golden brown and crispy. The fish is 90% cooked. Drain on a wire rack covered with kitchen paper. Heat oil to 375°F deep fry the fish for the second time for 1-2 minutes only, until a deep golden brown. Drain on wire rack with kitchen paper. Sprinkle with salt and serve immediately

Notes

Cold fish, cold batter and the right temperature oil is the key to success in creating British style fried fish.

This recipe works well with using carbonated water in place of beer.

Try to ensure all pieces of fish are the same size.

Whiting, Haddock, Pollock are all good for creating traditional iconic fish and chips.

Nutrition