Ingredients
Dry Ingredients
- 1/2 cup flour
- 1/2 cup yellow cornmeal
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/8 teaspoon cayenne pepper
Fish and Oil
- 2 pounds cod filets, cut into 4" strips
- Vegetable oil for frying (enough to fill 3 inches in pot)
Condiments
- Tartar sauce
- Malt vinegar
- Lemon wedges
Instructions
- Prepare the coating mixture: In a large shallow bowl, thoroughly stir together the flour, yellow cornmeal, paprika, kosher salt, coarse ground black pepper, and cayenne pepper to create the seasoned dredging mixture.
- Heat the oil: Pour vegetable oil into a large heavy-bottom pot to a depth of 3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), suitable for deep frying.
- Coat the fish: Pat the cod fillets dry with paper towels to remove excess moisture. Dredge each piece well in the flour and cornmeal mixture, ensuring an even, thorough coating on all sides.
- Fry the fish: Carefully add the coated fish strips to the hot oil. Fry for 3 to 4 minutes on each side until the coating turns golden brown and the fish is cooked through and flaky.
- Serve: Remove the fried fish from the oil and drain on paper towels. Serve immediately alongside tartar sauce, lemon wedges, and a bottle of malt vinegar for dipping and extra flavor.
Notes
- Maintain the oil temperature at 350°F for crispy, non-greasy fish.
- Patting fish dry before dredging helps the coating stick and fries crispier.
- Use fresh cod or any firm white fish such as haddock or pollock for best results.
- Adjust cayenne pepper to taste for desired spice level.
- Serve immediately to enjoy maximum crispiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
