There's nothing super crazy about this recipe, but when you do it right, it's absolutely perfect. For optimal crispiness, here's what to remember:
- Let the batter sit for 10 minutes before dredging the fish. This activates the batter and is what helps it puff up when it fries.
- Dry your fish with paper towels before dredging (just like you would for fried chicken).
- Don't overcrowd the pot! If you add too many pieces, the temperature of your cooking oil will drop and your food won't fry thoroughly; your fish will also end up absorbing a bunch of oil and be soggy, not crisp.
- Place your fish on paper towel lined plates or cooling rack. It will help the fish not sit in excess oil making it automatically start to lose its crispness.
Cod is awesome but other fishes that work great are other substantial, flakey white fishes like haddock, pike and pollock. And since you have already heated up some oil, throw in a batch of fries to complete the meal. To make them closer to the authentic British style chip, just cut them a little bit thicker and shorter. No need to be perfect, the irregular shape and size is truer to what you might find in a chip shop.
Made this? Let us know how it went in the comment section below!
Old Bay seasoning
(12-oz.) bottle lager (such as Harp's)
large egg, beaten
cod, cut into 12 pieces
Freshly ground black pepper
Vegetable oil, for frying
Lemon wedges, for serving
- In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay, then whisk in beer and egg. Let sit for 10 minutes.
- Dry cod with paper towels and season with salt and pepper.
- In a large pot over medium heat, add enough oil to come up 3 inches and heat to 375°. Working in batches, coat cod in batter then carefully drop in heated oil. Fry until golden and fish is cooked through, 5 to 6 minutes, flipping fish halfway through. Remove and place on a paper towel–lined plate and season with salt.
- Serve with lemon wedges.