Battered Cod with Potatoes
Tender chunks of cod in a light, crisp batter, served with boiled potatoes, lemon slices, and fresh dill.
- Time
- 35 min
- Serving
- 741 kcal
- Ingredients
- ≈ $2.54
- Protein
- 44 g
Ingredients
- 1 Pollock filletpack 600 g ≈ $5.50 180 g
- 2 Wheat flour 40 g
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Potatoes≈ $2.19 per kg 220 g
- 5 Lemon≈ $4.70 per kg 15 g
- 6 Sunflower oil 25 ml
- 7 Dillpack 50 g ≈ $1.80 4 g
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel and chop the potatoes4 into large chunks, then boil in salted water for 15–20 minutes until tender (a knife should slide in easily). Drain.
Make the batter: whisk 1 egg with a pinch of salt, add flour, and gradually mix in about 60 ml cold water until it reaches the consistency of thin sour cream.
Pat the cod dry, cut into 80–90 g pieces, and season lightly with salt.
Heat oil in a skillet over medium heat. Dip each piece in batter and place in the pan.
Fry for 3–4 minutes per side until golden and crisp. The fish inside should be white and firm. Drain on paper towels.
Sprinkle chopped dill7 over the potatoes4. Serve with the fish and lemon5 wedges.
Tips
- Why it works
- Use cold sparkling water in the batter to create tiny bubbles for extra crispiness. Warm water flattens them, making the coating soggy.
- Substitutions
- Replace cod with haddock or pollock. Same texture. Use all-purpose flour if wheat flour is unavailable, but the batter will be slightly less crisp.
- Common mistakes
- Overcooking turns the fish opaque and dry; stop when the batter is golden and the flesh flakes easily with a fork.
- Storing and reheating
- Eat fresh or within 1 day. Reheat in a dry pan for 2 minutes per side to restore crispiness. Freezing ruins the batter’s texture.
- Serve with
- Pair with a simple cucumber salad dressed with vinegar and dill for a light contrast to the richness.
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