Crispy Fried Cod

To make fish batter for the cod, you will need to start with 2 medium-sized bowls. In the first bowl, season the all-purpose flour with salt and pepper. In the second bowl, whisk together the rice flour, cornflakes, and breadcrumbs.

Slice the cod into 2-inch pieces. Preheat oven to 200ºF.

Pour the vegetable oil in a 12-inch cast iron skillet. It should come to about 1/4 inch deep. Begin heating the oil over medium-high. It will rise to temperature as you prepare the cod.

Place the cod into a third bowl. Pour enough milk over the cod to cover the pieces then toss, gently massaging the milk into the meat with your fingers. The massaging is important, so don’t skip it. It adds richness and moisture to the fish and gives the best result.

Combine the club soda and fish sauce. Pour half of the soda mixture into the bowl with the rice flour and stir vigorously with a fork until combined and frothy. Avoid using a whisk because the club soda batter will thicken quickly only to get stuck in it. Add the remaining soda mixture to the batter and stir until foamy.

Drain the milk from the fish pieces. Discard the milk. Add the cod a couple of pieces at a time to the seasoned all-purpose flour and toss to coat. Quickly transfer the cod to the bowl with the club soda batter and toss to coat the fish on all sides. Press the batter into the fish and set on a wire rack that has been placed over parchment paper. Continue until all the fish pieces are battered.

Drop a small dribble of the club soda batter into the hot oil. If it sizzles vigorously, the oil is ready for frying. Carefully add the cod pieces to the hot oil. Place in a single layer and do not crowd them or they will not cook evenly. If you need to, work in batches. Allow them to fry for 2 to 3 minutes, turn, and fry for another minute or two. Once the fish has reached a golden brown color, use a slotted spoon to carefully remove them to a sheet pan lined with foil and fitted with a wire rack. They will be tender and can break apart if you are not careful. Place in the warm oven until all of the fish pieces are fried.

Serve steaming hot with buttered rice and ramekins of tartar sauce.

Note: I use cod that is still slightly frozen. I find that it is easier to get a nice, clean cut on it, plus this keeps the meat moist when it is frying. Take them out of the freezer 2—3 hours before frying for the best result.