5.0 from 3 votes
Crispy Fried Cod Recipe With Batter
Crispy fried cod in beer batter served Greek-style with garlic mashed potatoes (Skordalia).
Prep Time
30 mins
Cook Time
30 mins
Servings: 4 people
Calories: 392 kcal
Course:
Main Course
Cuisine:
Greek , International
Ingredients
- 1 kilogram (2.2 pound) dry salted cod fillet cut into 8-9 cm pieces
- all-purpose flour
- vegetable oil for frying (sunflower, canola etc)
For The Frying Batter:
- 300 ml beer cold
- 100 grams (1 cup minus 1 tablespoon) all-purpose flour
- 100 grams (10 tablespoons) corn starch
- 10 grams (2 teaspoons) baking powder
- ⅓ teaspoon fine sea salt
To Serve With:
- 1 batch Skordalia see recipe here
- 4 small beets boiled or this simple beetroot salad
Instructions
Desalt The Cod:
- Rinse cod under running water to remove excess salt.
- Soak cod in 5-6 liters of cold water for 24 hours. Change the soaking water with fresh at least 7-8 times in total.
- Scale the skin using a butter knife. Then rinse with water to remove any remnant scales.
- Drain the fish in a strainer and then pat dry with paper towels.
- Coat the fish in flour and shake to remove excess. Allow to rest on a plate while you prepare the batter.
Cup of Yum
Make The Frying Batter:
- Mix the dry ingredients (flour, cornstarch, baking powder, and salt) in a bowl.
- Pour in the beer. Stir gently but quickly with a spoon it's okay if it's a little bit lumpy, break only the larger lumps with the back of the spoon (See Note 1 below).
- Freeze the batter for 10 minutes. Meanwhile, heat the oil.
Fry The Cod:
- Half-fill a large frying pan with oil (a thick-bottomed one) or use a shallow cooking pot. Heat over medium-high to high heat depending on how strong is your stove.
- Heat oil to 180°C / 356°F.
- Fry the fish. Give a stir to the batter and dip a piece of the fish in it, holding it up for 2 seconds to dredge excess batter. Carefully dip it into the hot oil (See Note 2 below).
- Fry 2-3 pieces at a time and allow the temperature to drop to 160°C /320°F. Flip the fish after the first 3-4 minutes. Fry for 7-8 minutes overall (See Note 3 below).
- Serve. Transfer the fish to a cooling rack to drain excess oil. And then serve with some Skordalia and boiled beetroots.
Notes
- Note 1: Don't overmix the batter and don't use a whisk to mix it. Because we don't want gluten to develop and make it chewy and elastic.
- Note 2: You can hold the fish by pricking it with a skewer. This way you can dip it in the hot oil without burning yourself. You also make sure the fish won't sink at the bottom.
- Note 3: When you dip the fish into the oil, the oil needs to be very hot, to 180°C / 356°F so the batter immediately forms a crust and doesn't fall off the fish. After a few minutes, the temperature will start to drop. Try to keep it to 160°C /320°F to allow the fish to cook slowly on the inside as well. An instant-read thermometer will help you keep the right temperatures.
- 180°C / 356°F so the batter immediately forms a crust and doesn't fall off the fish. After a few minutes, the temperature will start to drop. Try to keep it to 160°C /320°F to allow the fish to cook slowly on the inside as well. An instant-read thermometer will help you keep the right temperatures.
Nutrition Information
Serving
1serving
Calories
392kcal
(20%)
Carbohydrates
15.74g
(5%)
Protein
39.53g
(79%)
Fat
18.12g
(28%)
Saturated Fat
3.78g
(19%)
Polyunsaturated Fat
5.065g
Monounsaturated Fat
7.899g
Cholesterol
113mg
(38%)
Sodium
283mg
(12%)
Potassium
869mg
(25%)
Fiber
0.5g
(2%)
Sugar
0.95g
(2%)
Vitamin C
4.8mg
(5%)
Calcium
66mg
(7%)
Iron
1.61mg
(9%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 392
% Daily Value*
| Serving | 1serving | |
| Calories | 392kcal | 20% |
| Carbohydrates | 15.74g | 5% |
| Protein | 39.53g | 79% |
| Fat | 18.12g | 28% |
| Saturated Fat | 3.78g | 19% |
| Polyunsaturated Fat | 5.065g | 30% |
| Monounsaturated Fat | 7.899g | 39% |
| Cholesterol | 113mg | 38% |
| Sodium | 283mg | 12% |
| Potassium | 869mg | 18% |
| Fiber | 0.5g | 2% |
| Sugar | 0.95g | 2% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 66mg | 7% |
| Iron | 1.61mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.