Ingredients
- – 1 pound cod fillets
- – ¾ cup all-purpose flour
- – 2 tablespoons cornstarch
- – 1 teaspoon sugar
- – 1 teaspoon salt
- – ¼ teaspoon baking powder
- – ¼ teaspoon baking soda
- – ¼ teaspoon onion powder
- – ⅛ teaspoon garlic powder
- – ⅛ teaspoon paprika
- – ¾ cup club soda (or plain water, seltzer water, or beer for carbonation)
- – Oil for frying (canola oil is recommended, but vegetable, corn, peanut, or safflower oil also work)
Instructions
1. Prepare the Batter: In a medium bowl, combine all the dry ingredients: all-purpose flour, cornstarch, sugar, salt, baking powder, baking soda, onion powder, garlic powder, and paprika. Mix them thoroughly. 2. Add Liquid: Pour in the club soda and mix gently until just combined. Be careful not to overmix! A few lumps are okay. 3. Prep the Fish: Pat the cod fillets dry with paper towels. Removing excess moisture helps reduce oil splattering during frying. 4. Heat the Oil: Fill a small cast-iron skillet with oil to a depth of ½ to ¾ inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-frying thermometer to ensure accuracy. This usually takes 5-10 minutes. 5. Batter the Fish: Place two pieces of cod fillet into the prepared batter. Let them sit for a few minutes, turning them over as needed, to ensure they are generously and thoroughly coated. 6. Fry the Fish: Carefully place the two battered fish pieces into the hot oil. Avoid overcrowding the skillet, as this will lower the oil temperature. Fry for 3-4 minutes per side, or until golden brown and cooked through. 7. Drain Excess Oil: Once cooked, transfer the fillets to a plate lined with paper towels to absorb any excess oil. 8. Repeat: Allow the oil to return to 350°F (175°C) before adding the next batch of fish. Repeat the process until all the cod fillets are fried. 9. Serve: Sprinkle a little extra salt over the cooked fish for enhanced flavor, and enjoy!
Notes
– Fish Size Matters: Use 3-ounce (85 grams) fillets or smaller for even cooking. – Batter Freshness is Key: Make the batter just before frying to maintain its lightness; do not prepare it ahead of time. – Oil Selection: Use an oil with a high smoke point (above 400°F/204°C) like canola oil for best results. – Avoid Overmixing: Gently mix the batter to preserve the air bubbles for a light texture. – Carbonation is Crucial: The secret to the light batter is carbonation from club soda, beer, or seltzer water. – Maintain Oil Temperature: Use a thermometer and fry in small batches for consistent crispiness. – Season After Frying: A light sprinkle of salt on hot, freshly fried fish enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Keywords: Long John Silver's, fish batter, fried fish, copycat recipe, crispy fish, secret ingredient, cod recipe, seafood, homemade, easy recipe
