All, Recipes, Seafood

Crispy Fried Cod with Cider Vinegar Mayo

By Casa de Suna

Published Jul 03

Garnished with fingerling potatoes, our crispy fried cod is an elevated take on the beloved European classic: fish and chips.

Our recipe calls for sprinkling the seasoning directly on the fish for maximum flavor, and is finished with sparkling water to bring a bit of effervescence into each bite. The tart mayo mixture brings additional flavor to every perfectly battered bite.

How to Make It

Difficulty: Moderate

Overall Time: 55 min

Prep Time: 25 min

Cook Time: 30 min

Serves: 4

Ingredients

For the Fish

Vegetable oil, for frying
2¼ cups all-purpose flour, divided
2 lbs (907 g) skinless, boneless cod fillets, about 1-inch thick
2½ tsp kosher salt, divided
Freshly ground black pepper
1½ tsp baking powder
1½ cups sparkling or soda water

For the Mayo

1 egg yolk
2½ tsp apple cider vinegar
1 small garlic clove, finely grated
¾ tsp kosher salt
¾ cup good-quality sunflower oil, poured into a liquid measuring cup
Freshly chopped chives, to garnish

For Assembling

Steamed fingerling potatoes
Radishes, cut into wedges or thin slices
Lemon wedges

Instructions

In a large, heavy pot fitted with a candy thermometer, pour a 2-inch depth of vegetable oil. Place over medium heat until it registers 375°F.
Meanwhile, for the mayo, whisk together yolk with vinegar, garlic and salt in a medium bowl until combined. Using a ½ tsp measuring spoon, vigorously whisk in oil, a few drops at a time, until fully incorporated. Continue dropping in oil in ½ tsp increments, whisking constantly, until an emulsification starts and only ½ cup oil remains. Very slowly stream in remaining oil, whisking constantly, until fully combined. Mayonnaise with be thick but loose enough for dipping. Scrape into a small serving dish, cover with cling film and refrigerate until ready to serve.
Meanwhile, for the fish, set a wire rack on the countertop. Place 3/4 cup flour in a shallow dish or pie plate. Cut cod crosswise into 2-in wide portions. Pat dry with kitchen towel, ( then season all sides with 2 tsp salt and pepper. Working with 1 piece at a time, dredge fish in flour, turning to coat. Shake off any excess, then transfer to wire rack and set aside.4
Place a second wire rack over a baking sheet. Combine remaining 1½ cups flour and ½ tsp salt with baking powder in a medium bowl. Gently pour sparkling water into a large bowl, then slowly whisk flour-mixture into water until no streaks remain.
Working in batches of 2 or 3 pieces, dip fish into batter to fully coat, then lift with a fork, letting excess drain off. Very carefully lower into heated oil. Fry fish, turning often, until deeply golden-brown, 7 to 8 minutes. Remove with tongs or a slotted spoon to prepared rack to drain.
To serve, arrange fish on a large platter with potatoes, radishes and lemon wedges. Add mayonnaise dish, sprinkling with chives. Serve immediately.