Crispy fried cod fish 5/5 (1)

Close up view white blue polka dots small platter with fried cod fish with tartar sauce

Fish and chips are English national pride! Crispy fried cod fish is typical Dutch! We call this kibbeling fish in the Netherlands. Every fish vendor on the street sells battered fish. This can be cod or plaice fish. When you go to a shop, you have a large variety of fried fish. When you order, the vendor will ask you which dip sauce you like! The choice is always tartar, cocktail, garlic or chili sauce. When we offer this fish on our menu, we make the same dip sauces and piri piri sauce.

In this recipe blog, I am going to show you how you can make crispy cod fish batter, dipping fish and deepfry! It is important to season chunks of cod fish first and then it goes into the batter. Crispy fish is most of the time with selfrise flour. For our own recipe we are using tempura flour and instead of using beer, we use carbonated water.

close up view of blue/white bowl with clean chunks of codfish seasoned with fish seasoning.

Cleaning cod fish

Cleaning fish is a must for this recipe! When you have a large piece of cod fish from the fish market or store, you need to clean it first! Rinse with cold water and lemon juice is enough! After this, you need to dry fish with kitchen towel. Do this on top, sides and bottom of the fish. Then it is time to cut the larger pieces into chunks (2 x 1 1/2 inch). When this is done, you need to season all chunks of fish in a bowl. Season well and let it chill for about 15 minutes. In the meantime you can work on the batter!

Close up view of a medium sized bowl with tempura batter. Whisking batter with ice cube.

Ice cold batter

When you start preparing batter, it is important to make this with ice cold carbonated water. When fish chunks are ready to dip into the batter, add 2 more ice cubes too! This keeps the batter cold and will more sparkle when you deep fry fish. Sometimes when you buy crispy fish, you see the coating or batter is thick! This means more high protein flour, less water! The art of creating good batter is a combination of adding cold water with flour and whisk well! Less water means thicker crust. More water means thinner crust which is better for your chuncks of cod fish.

Close up view of deep fried cod fish served on a small blue and white plate.

deep fry crispy fried cod fish

When the batter is ready, you need to pre heat sunflower oil or use a deep fryer. Oil is on the right temperature when this reaches 350F/175C. Before you deep fry fish, make sure each chunk goes through the batter! Then shake off excessive batter. When you follow this, you will see the crust isn’t that thick. You will get a nice shaped crust. When each sides are golden brown of color, you can put these chunks on a plate with kitchen towel. Season the crust again with salty fish seasoning. When you deepfried all cod fish chunks, they are ready to serve!

Close up view of a portion of battered cod fish with tartar sauce on a blue white polka dot plate.

Deep frying 2 1/2 pounds of crispy fried cod fish, means you have to service them on plates with a little dip. Each plate is about 4 to 5 chunks of fish. Well, the recipe isn’t difficult to make and you can serve this with fries and a bowl of salad on the side. Soon you can find our tartar sauce online. When you are looking for more fried fish recipes, you can check out our Pinterest. We have a board for best fish and chips recipes. You can find there enough inspiration and recipes. Well if you have a question or want to make a comment, please use our comment box below. I hope you like this recipe.

Close up small dish of crispy fried fish with seasoning.
Blue oblong plate with crispy deep fried codfish and tartar sauce
with garlic sauce

Greets Caridad,

2 1/2 lbs cod fish

Serves 5 chunks per portion

Crispy fried cod fish
Save RecipeSave Recipe

Ingredients:

  • 2 1/2 lbs cod fish or Pollack fish
  • 2 tsp lemon juice
  • 2 1/2 tbsp red fish seasoning
  • 2 1/2 cups tempura flour
  • 3 cups carbonated water
  • 2 ice cubes
  • 2 tbsp corn starch
  • 2 tsp baking soda
  • sunflour oil for deep frying
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Directions:

  1. Clean 2 1/2 lbs of cod fish with cold tab water and lemon juice. After cleaning use kitchen towel to dry pieces of cod fish. Cut fish in 2 by 1 1/2 inch of chunks and put them in a medium size bowl.
  2. Season cod fish chunks with 2 tbsp red color fish seasoning. Blend well and let it chill for about 15 minutes!
  3. Make a batter of 2 1/2 tbsp tempura flour, 2 tbsp corn starch, 2 tsp baking soda, 3 of carbonated water and 2 ice cubes. Use a whisk and blend until you have a smooth batter. (When batter is too thick, add slowely more carbonated water to the batch until you have a smooth batter)
  4. Add all chunks of seasoned cod fish to the batter and pre heat sunflour oil to 350F/175C. Before deepfrying chunks of cod fish, shake off excessive batter and then deepfry.
  5. Deepfry until both sides are golden brown of color. Then lay deepfried cod fish on kitchen towel and season a little extra with fish seasoning.
  6. Per portion should be 4 to 5 chunks of Crispy fried cod fish chunks serviced with sauce of choice. See blog for most used sauces for this recipe.

Notes

For this recipe you can use Cod fish or pollack. Don't use tilapia fish! Use tartar, cocktail, garlic or chili sauce for this snack recipe. Serve fries or potatoe wedges and you have fish and chips. Serve this snack with a slice of lemon.

Tags

Cuisines
Netherlands
Occasions
Fourth of July
Halloween
Spring
Summer
Super Bowl
Winter
Birthday
Cooking
Frying
Diet
pescetarian
Paleo
Allergy
dairy free
egg free
soy free
treenut free
sesame free
mustard free
7.8.1.2
68
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