With several more weeks of winter ahead of us, cod fishing season is still going strong. As you wait for other types of fish in NYC, here is a favorite recipe for all the cod you catch.
Fish and chips is a quintessential British dish, but there is no denying that salty french fries compliment a flaking, tender Atlantic cod that has been fried to perfection. Nothing is better than making this dish with fresh caught fish that you hooked earlier in the day.
Cod Fish and Chips Recipe
This is one of our favorite recipes for a fish fry. It can be made with almost any type of white fish, although a meatier fish with a firmer texture will be the best. Cod is one of the most popular options for fish and chips because it is flaky and flavorful.
For this recipe, you will need to start with cod fillets with skin removed. The recipe calls for 1 ½ pounds of cod to serve 4 people, and you can easily adjust that if you have a different number of people or have a larger catch to use up.
Ingredients
- 4 large potatoes
- 1 egg
- 1 cup milk
- 1 cup flour
- 1 tsp baking powder
- Salt and pepper
- 1 ½ pounds cod
Directions
- Peel potatoes and slice them into ⅓ inch sticks.
- Heat approximately 1 quart of vegetable oil in a heavy bottomed pot with high sides. You can also use an electric fryer. Oil should be at 325 degrees F.
- Add a handful of potatoes to hot oil and cook until light brown, about 5 to 7 minutes. Remove potatoes and drain on a rack or paper towel lined plate.
- Repeat with remaining potatoes. Do not overcrowd the pot.
- Increase oil temperature to 350 degrees F.
- Beat egg in a large bowl. Then mix in milk, flour, baking powder, salt, and pepper. Stir until the mixture is smooth.
- Dredge a fillet in the batter, and place it in the hot oil. Fry the fish until golden brown and cooked through. Then allow the fish to drain on a rack or paper towel lined plate.
- Repeat with remaining fish.
- Return potatoes to pot and cook until golden, about 2 minutes. Remove back to the rack and season liberally with salt.
- Serve fish and fries with malt vinegar, tartar sauce, and lemon wedges.
Cod has a relatively short shelf life after it has been caught and is best eaten within one to two days. For that reason, plan to make this recipe shortly after you have returned from your fishing trip.