Enjoy a delightful take on the classic fish and chips with this crispy fried cod recipe, paired with a tangy homemade tartar sauce.
Cut the cod fillets into smaller portions, about 3 pieces per fillet, and pat them dry with paper towels.
Drying the fish helps the batter stick better, ensuring a crisp coating.
In a mixing bowl, combine the flour, salt, and pepper.
Sifting the flour can help remove lumps for a smoother batter.
In another bowl, whisk together the egg and cold water until smooth.
Using cold water helps create a lighter batter.
Heat the vegetable oil in a deep frying pan to 375°F (190°C).
Use a thermometer to ensure the oil is at the correct temperature for frying.
Dredge each piece of fish in the flour mixture, then dip it into the egg mixture, and finally coat it again in the flour mixture.
Double coating the fish creates an extra crispy crust.
Carefully place the coated fish into the hot oil and fry until golden brown, about 3-5 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Remove the fried fish from the oil and place it on paper towels to drain excess oil.
Draining on paper towels helps keep the fish crispy.
Serve the fried cod with lemon wedges on the side.
Garnish with parsley for a touch of color and freshness.
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