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There’s something inherently satisfying about sinking your teeth into a perfectly fried piece of cod – the crisp exterior giving way to the tender, flaky fish within. Whether you’re a seasoned chef or a beginner in the kitchen, this easy fried cod recipe will have you savoring a classic dish in no time. But before we dive into the recipe, let’s take a quick journey back in time to explore the origins of fried cod and its famous companion, fish and chips.
Jump to RecipeThe history of fried cod and fish and chips is steeped in maritime traditions and working-class fare. The story begins in the bustling streets of 19th-century London, where enterprising vendors began to combine two beloved elements: fried fish and crispy potatoes. This delectable duo quickly became a favorite among the working class. On my visits to London, one meal of fish and chips is a must.
The dish’s popularity soared, and by the mid-19th century, fish and chips had become a staple of British cuisine. The method of frying cod and other fish provided a delicious way to preserve the fish while creating an irresistible texture that contrasted with the crispy, golden-brown batter.
The actual inspiration for this recipe was the dredge packet I had in my pantry. I am determined to empty my pantry shelves. So, gather your ingredients, heat up that oil, and embark on a culinary journey that pays homage to London tradition while satisfying your taste buds in the most delightful way.
The cast of characters.
The Easy Cod Fried
Easy Fried cod
Every once in a while it is so worth having fried foods and this Easy Fried Cod is so easy to make and so delicious.
Ingredients
- 3 Whole Cod filets cut into 5 ounce pieces
- 1 Package 10,000 Lakes fish coating about 1 cup
- 1/2 Cup All purpose flour
- 2 Tsp Salt
- 1 Tbsp Lemon pepper
- 2 Tsp Old Bay seasoning
- 1 Bottle Guiness beer
Instructions
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Begin by seasoning the cod filets with salt and pepper on both sides. Next, add the Old Bay to the flour. Dredge the filets in the this mixture.
Heat 3 cups of oil in a wok on medium high heat. You want to get to 325 degrees and keep the temperature constant.
Next, add the beer to the 10,000 Lakes mixture and mix well. Take the filets and drop them into the beer mixture. Let the excess drip off and add to the wok 3 or 4 filets at a time. They, will need 4 – 5 minutes to cook through. Remove from the wok and place on paper lined plates. Let rest for 2 minutes.
Serve with tartar sauce, french fries and cole slaw. Enjoy!
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