| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 3 quarts canola oil
- 2 russet potatoes, scrubbed
- 8 cod fillets (3 to 4 ounces each)
- Kosher salt
- 2 1/2 cups all-purpose flour, plus more as needed
- 3 teaspoons turmeric
- 2 teaspoons baking soda
- One 12-ounce can beer, preferably IPA
- 2 large egg whites, whipped to medium peaks
- Tartar Sauce, recipe follows
- Lemon wedges, for serving
- 1 cup mayonnaise, preferably Hellman’s
- 1/4 cup minced dill pickles
- 2 tablespoons capers
- 2 spicy banana peppers, minced
- Zest and juice of 1 lemon
- 1/2 bunch fresh dill, minced
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oil in a large pot to 300 degrees F. Preheat the oven to 350 degrees F. Line a tray with paper towels.
- Cut the potatoes into large wedges, about 10 per potato. Fry the potatoes for around 4 minutes. (They will be soggy.) Remove them to the lined tray and pat them dry. Turn the oil to 375 degrees F.
- Meanwhile, sprinkle the fish all over with salt. Combine 1/2 cup flour and 1 teaspoon turmeric on a plate, then season with salt. Dredge the fish in the flour mixture and let sit on the plate. Mix the baking soda with the remaining 2 cups flour and 2 teaspoons turmeric in a second bowl. Season well with salt. Slowly whisk in the beer until the batter has a pancake-batter consistency (you might not use it all). Fold in the egg whites. Adjust with more or less flour or beer as needed.
- Line a sheet tray with a wire rack. Fry the potatoes at 375 degrees F until crispy, about 4 minutes. Transfer to the rack and season with salt immediately. Hold the chips in the oven while you fry the fish.
- Lower the fry oil to 250 degrees F and line a plate with paper towels. Pat the excess flour from the fish, then coat in the batter. Gently lower the fish into the oil and fry until golden brown and the fish is cooked through, 3 to 4 minutes. Transfer the fish to the lined plate and season with salt. Serve with Tartar Sauce, chips and lemon wedges.
- Combine the mayonnaise, pickles, capers, peppers, lemon zest, lemon juice and dill in a medium bowl. Season with salt and pepper and mix until combined.
Reviews
This is a question? I reviewed the recipe and I thought he said to use gluten free flour bc it gets crispier, but recipe calls for all purpose. I’ve never used special flours, but did I misunderstand his comment bc not reflected in ingredients? Would corn flour get crispier? I’ll try and rate after answer. Thanks
I’m telling you, don’t look seek or explore any other recipes. This is the best!!! Just be patient to keep the temperature as directed. I believe there was a misprint for the temperature for the actual frying for the fish. Keep it at 350• and your golden. Tartar sauce was perfect. Thanks Geoffrey, this is a iron chef recipe.
Unfortunately, my fish stuck to the bottom of my fry basket, so will do things differently next time. The batter for this was really light and crispy. I like the idea of using the turmeric. But, the hit of the meal was the tartar sauce! OMG it is absolutely the best I have EVER had!!! I usually make tartar sauce with sweet pickles. But making it with the dill pickles, capers, lemon and dill was the perfect combination!!!
Did he flip the fish? On the show, he spooned oil over the fish but did not show him turning over the fish and this recipe does not mention.
The recipe was so easy. The fish was crispy and had great flavor. The tartar sauce just made the fish even more delicious!! My family really enjoyed this meal.
Tried this recipe twice, and have not been able to achieve the crispiness that drove me to want to try the recipe in the first place. For some reason, the batter browns way too fast, way too dark, and never achieves the level of crispiniess that Geoffrey seemed to get on the show. The taste of the fish (cod) and batter are excellent, but the appearance and texture don’t live up to the hype. Sorry Geoffrey, but I can get soggy fried fish anywhere.
Tonight’s dinner, crispy fried cod, hash brown potatoes and a salad. The fish was great. This is a keeper.
The recipe says to fry the fish at 250’ but on the show he says 350’. I assume that the 250’ is a mistake but I’d like someone to confirm.
I made this today and it was AMAZING!! I live near Lake Erie, so I made it with walleye!! Came out moist and flakey. The tarter sauce was great too!!
You need better proofreading Food Network. Cooking the fish at 250 destroyed it with no chance of saving it!