All, Recipes, Seafood
Crispy Fried Cod with Cider Vinegar Mayo
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.
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How to Make It
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.
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