A deceptively simple recipe for a classic, light & fluffy dinner.
Ask your fishmonger to debone the cod, as the fish’s spines can be tough to remove. Wash and pat dry with paper towels. Cut the fish into palm-sized morsels. Heat the oil in an electric fryer or use an iron pot on top of your outdoor gas grill. Use a good-quality corn, canola or safflower oil, and fill the pot no more than two-thirds with oil so there is no chance of spillage. Have a deep-fry thermometer on hand to monitor the oil temp.
While the oil is heating up, prepare your batter:
The ingredients are portioned to accompany 2 pounds of cod. Scale up or down according to your needs.
2 cups all-purpose flour
1 teaspoon baking powder
1 Tablespoon cornstarch
12 oz. of milk or wheat beer
Salt and pepper to taste
Assemble the ingredients in a large mixing bowl, and whisk until the lumps are gone. Check the temperature on your oil. Optimal frying happens at 350-375 degrees F. If you go higher, you’ll end up with a burnt shell and too low you’ll end up with a heavy, greasy mess. Dip each piece of cod into the batter and gently place in the hot oil. Work in batches so you don’t crowd the pan. Cook for about 2 minutes, and when the fish is golden brown, remove it from the pan with a spider tool, and drain on a bed of paper towels.
Fried cod goes wonderfully with tartar sauce. For an easy homemade version, combine 3/4 cup of mayonnaise with 4 Tablespoons of pickle relish, 2 Tablespoons of Dijon mustard and a dash of pepper.
Perfect this recipe:
Cuisinart CDF-170 Deep Fryer
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Victoria Cast Iron Dutch Oven
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Martha Stewart Balloon Whisk
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