Fish Fry Recipe

During the lenten season a lot of folks chose not to eat meat for 40 days.  While I grew up catholic I have a strong memory of going out to eat fish on Good Friday and I thought heck, why not make a Fish Fry Recipe myself.  Now it certainly helps to have a deep fryer but you can still pull this off if you have a pot, a thermometer and plenty of oil :-).  I used a simple cod for this recipe but honestly it’s fair game.  You could even spice it up and do mahi mahi and make a simple mango salsa to go with.  I definitely kept it more traditional with fish and homemade fries and even served it along side some homemade tartar sauce and malt vinegar.

I started to a bit more frying when I bought a deep fryer, obviously, and have really messed with a few batter recipes to make it extremely fluffy and flavorful.  It all starts with the flour batter.  You can do a beer batter, you can soak it in buttermilk over night, there are are several ways to do it.  However, I have changed my flour batter from all flour to half flour and half cornstarch.  Yeah it’s a littler tempuraish of me, but it’s really really good.  You should for sure at least try this version!


A nice big one for pinning :-).  Take this recipe up to the next level by replacing these fries with my Parmesan Truffle Fries Recipe.


See the video at

Fish Fry Recipe
Try this delicious and easy to make Fish Fry Recipe during the lenten season!
For the Fish:
  • 1 pound of fresh cod cut into 4 ounce fillets
  • 1 cup of all purpose flour
  • 1 cup of cornstarch
  • 2 cups of beer or lemon Perrier
  • Kosher salt and fresh cracked pepper to taste
  • 10 to 12 cups of canola oil
For the Tartar Sauce:
  • 1 cup of mayonnaise
  • ¼ cup of chopped capers
  • ½ cup of small diced pickles
  • 1 tablespoon of pickle juice
  • Kosher salt and fresh cracked pepper to taste
  • dash of Tabasco sauce
For the Fries:
  • 2 russet potatoes cut into thick batonnet slices
  • Kosher salt and fresh cracked pepper to taste
  • ½ cup of sliced green onions
  • ½ cup of shredded asiago cheese
  • malt vinegar for garnish
  1. Tartar Sauce: Mix together all ingredients in a medium sized bowl, set aside and keep cool.
  2. Fish: In a large bowl whisk together the flour, cornstarch, beer, salt and pepper until it is completely combined.
  3. Next, dredge the fish completely into the batter and add it to a fryer, or pot with canola oil on 350° for 4 to 6 minutes or golden brown and cooked throughout.
  4. Once they are cooked, remove from the fryer and set on a plate lined with a paper towel to drain any excess oil.
  5. Fries: Next, add the sliced batonnet potatoes to the fryer, or pot with canola oil, and cook on 350° for 5 to 6 minutes or until golden brown and crispy.
  6. Remove the fries from the oil and drain on a plate lined with a paper towel. Season with salt and pepper and garnish with sliced green onions and shredded asiago cheese.
  7. Serve the fish and fries on a plater lined with parchment paper alongside separate ramekins of tartar sauce and malt vinegar.

No Comments