Introduction
There’s nothing quite like the satisfying crunch of perfectly fried fish — golden, crispy on the outside and soft, flaky on the inside. These Crispy Cod Strips are easy to make, ideal for a casual dinner, party appetizer, or even a comforting family meal. Paired with a creamy, zesty tartar sauce, they rival any pub-style fish dish.
🧂 Ingredients
For the Cod Strips
- 600 g (1 ¼ lb) fresh cod fillets, cut into strips
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional, for color and flavor)
- 1 cup cold sparkling water or cold beer (for a lighter, crispier batter)
- 1 egg (optional, for richer batter)
- Vegetable oil, for frying
For the Tartar Sauce
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 2 tbsp finely chopped pickles or cornichons
- 1 tbsp finely chopped capers (optional but delicious)
- 1 tbsp finely chopped fresh parsley or dill
- Salt and black pepper to taste
To Serve
- Lemon wedges
- Fresh herbs or a sprinkle of sea salt
🔪 Instructions
1. Prepare the Tartar Sauce
- In a small bowl, combine mayonnaise, mustard, lemon juice, pickles, capers, and herbs.
- Mix until smooth and well combined.
- Season with salt and pepper to taste.
- Cover and refrigerate while you prepare the fish — this allows the flavors to meld beautifully.
2. Prepare the Cod Strips
- Pat the cod fillets dry with paper towels (this ensures the batter adheres properly).
- Cut into even strips about 2–3 cm (1 inch) wide.
- Lightly season the fish with salt and pepper.
3. Make the Batter
- In a large bowl, whisk together flour, baking powder, salt, pepper, and paprika.
- Slowly pour in the cold sparkling water (or beer) while whisking until the batter is smooth and slightly thick (like pancake batter).
- If using an egg, whisk it in at this stage for extra richness.
- Let the batter rest for about 5–10 minutes in the fridge.
4. Fry the Cod Strips
- Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
- Dip each cod strip into the batter, letting the excess drip off.
- Gently place in the hot oil, a few pieces at a time (don’t overcrowd the pan).
- Fry for 4–5 minutes, turning halfway, until golden brown and crisp.
- Remove with a slotted spoon and drain on a paper towel–lined plate.
5. Serve and Enjoy
- Serve the crispy cod strips immediately with the tartar sauce on the side.
- Garnish with fresh herbs and lemon wedges for squeezing over.
🍋 Chef’s Tips
- For extra crispiness, dust the fish lightly with flour before dipping it into the batter.
- Keep the batter cold — this helps create that perfect, shattering crunch.
- You can substitute cod with haddock, pollock, or even halibut.