This batter is everything, and when I tell you the fish stays crispy even after being heated the second day, I’m not kidding, the secret really is in the batter. A small addition that makes all the difference.
Ingredients
- 2 1/2-3 lb cod fillet (skinless, boneless)
- Sea salt
- Lemon zest
- 4-5 large russet potatoes
- Neutral oil for frying
Batter
- 1 2/3 cup all purpose flour
- 3/4 cup rice flour
- 1 tbs baking powder
- 1/2 tsp turmeric powder
- 1 tbs sea salt
- 1 tbs pickle juice
- 2 1/2 cups carbonated water
Tartar sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbs chives
- 1 tbs dill
- 1 tbs parsley
- 1/2 small shallots, chopped fine
- 1 small dill pickle
- Salt and black pepper
- Splash of white wine vinegar or malt
- Squeeze of lemon juice
Instructions
- Square the potatoes and partially peel them, cut into even sticks and parboil in heavily salted water about 8 minutes until almost tender.
- Remove the potatoes from the water gently and place on a tray lined with paper towel. Keep in the fridge for 2-3 hours.
- Make the tartar sauce by mixing all the ingredients and place in the fridge until ready to serve.
- Portion your fish to the desired size, sprinkle with salt and lemon zest. Keep in the fridge while preparing the batter.
- For the batter whisk the dry ingredients and start adding 2 1/2 cups of carbonated water slowly not all at once depending on the flour you might need less.
- Heat the oil to 350F fry the potato until pale yellow transfer back to the tray lined with new paper towel.
- Dust the fillet lightly with flour, dip in the batter so it’s coated place in the gently and fry until golden, drizzle extra batter on top. Don’t be alarmed if you see the fish turning golden quickly it’s because of the turmeric that doesn’t mean it’s done.
- Always watch the heat if you think the oil is too hot lower the heat.
- Place the fillet on a wire rack to drain any excess oil.
- This batter recipe makes a lot so I had squash on hand I sliced them and dusted with flour the batter and fried.
- Raise the heat and fry the potato’s for a second time until golden.