Deep Fried Cod

A straightforward deep fried cod with one nice twist: sesame seeds mixed right into the batter. They toast as the fish fries, adding a nutty crunch you don’t get from a plain flour coating.

The batter itself is dead simple. Egg, flour, water, salt, and those sesame seeds. That’s it. The key detail the recipe flags is making sure your cod pieces are completely dry before dipping. Wet fish means the batter slides right off in the oil.

Fry in about an inch of oil until the coating turns deep golden brown on both sides. The cod inside stays flaky and moist while the outside gets shatteringly crisp.

Pro Tips

• Pat the cod fillets thoroughly with paper towels before battering. This is the single most important step for a coating that sticks.
• Keep the batter cold. A cold batter hitting hot oil creates more steam, which means a lighter, crispier crust.
• Don’t crowd the pan. Frying too many pieces at once drops the oil temperature and makes the batter soggy instead of crisp.
• Drain on a wire rack, not paper towels. The rack lets air circulate so the bottom stays crunchy.

Variations

• Add a splash of beer or sparkling water in place of plain water for a puffier, pub-style batter.
• Toss in ½ teaspoon of garlic powder and a pinch of cayenne for a spiced version.
• Use haddock or pollock as a budget-friendly swap for the cod.