Type what you have

Ingredients

• ✓ cod
• potato
• egg
• butter
• onion
• parsley
• oil

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until almost tender, about 15 minutes. Add cod and continue to cook until cod and potatoes are tender, about 5 minutes more.
2. 2 Drain; transfer to a large bowl. Add egg, butter, onion, and parsley; mash until well combined. Form into four patties.
3. 3 Heat oil in a large skillet over medium-high heat. Add patties and cook until golden brown, 3 to 5 minutes per side. Drain on paper towels and serve.

By Lydia

Ingredients

• ✓ cod
• vegetable oil
• panko bread crumb
• egg
• all-purpose flour
• lemon zest
• chive
• parsley
• cayenne pepper
• russet potato
• black pepper
• salt
• bay leaf
• milk
• cayenne pepper
• mustard
• horseradish
• tarragon
• parsley
• shallot
• caper
• mayonnaise

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
3. 3 Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
4. 4 Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
5. 5 Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined.
6. 6 Flake chilled fish over the top. Mix until combined.
7. 7 Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
8. 8 Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
9. 9 Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.
10. 10 Drain on paper towels.
11. 11 Serve with tartar sauce and enjoy!

By John Mitzewich

Ingredients

• ✓ cod
• water
• all-purpose flour
• black pepper
• baking powder
• tomato
• green onion
• water
• vegetable oil

Instructions

1. 1 Soak cod in cold water to rehydrate it and remove excess salt, 8 hours to overnight.
2. 2 Remove bones and skin from fish. Flake and shred fish into small pieces; set aside.
3. 3 Sift flour, pepper, and baking powder into a large bowl. Add tomatoes, green onions, and flaked cod. Pour in 1/2 cup water; stir until well blended.
4. 4 Heat 1/4 inch of oil in a large, heavy skillet over medium heat.
5. 5 Drop rounded spoonfuls of batter into the skillet; fry in hot oil until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

By Monique C

Ingredients

• ✓ cod
• milk
• thyme
• bay leaf
• cayenne pepper
• yukon gold potato
• garlic
• lemon zest
• olive oil
• lemon
• black pepper
• creme fraiche

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
2. 2 Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
3. 3 Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
4. 4 Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
5. 5 Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
6. 6 Bake in the preheated oven until browned and bubbling, about 20 minutes

By John Mitzewich

Ingredients

• ✓ cod
• vegetable oil
• lemon
• black pepper

Instructions

1. 1 In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

By P Smith

Ingredients

• ✓ cod
• salsa
• parsley
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt, and pepper.
3. 3 Bake in preheated oven for 30 minutes. Serve warm over rice.

By Sara

Ingredients

• ✓ cod
• margarine
• all-purpose flour
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.
2. 2 Melt margarine in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season with salt and pepper.
3. 3 Flake fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.
4. 4 Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.

By Rose Small

Ingredients

• ✓ cod
• cajun seasoning
• lemon pepper
• salt
• black pepper
• butter
• lemon
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
3. 3 Season both sides of cod fillets with Cajun seasoning, lemon pepper, salt, and black pepper. Set fillets aside on a plate.
4. 4 Melt butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
5. 5 Grill cod fillets on the preheated grill until browned and flaky, about 3 minutes per side, basting frequently with butter mixture while grilling.
6. 6 Allow cod to rest off the heat for about 5 minutes before serving.
7. 7 Serve and enjoy!

By Jenny Crocker

Ingredients

• ✓ cod
• spinach
• cheddar cheese
• bread crumb
• egg
• salt
• pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
3. 3 Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.

By SNOOCHUMS95

Ingredients

• ✓ cod
• garlic
• lemon
• butter
• salt
• black pepper
• steak sauce
• hamburger bun
• ranch salad dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place fish fillets in a shallow baking dish. Sprinkle with garlic, then squeeze lemon juice over the top. Dot with butter.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
4. 4 Spread steak sauce on the cut-side of the bottoms of buns. Top each with fish, then drizzle with ranch dressing. Cover with top buns to serve.

By bearcowski

Ingredients

• ✓ cod
• all-purpose flour
• egg
• panko bread crumb
• parmesan cheese
• parsley
• paprika
• black pepper
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Pat fish dry with paper towels and cut into 1x3-inch sticks.
3. 3 Place flour in a shallow dish. Beat egg in a separate shallow dish. Combine panko, Parmesan cheese, parsley, paprika, and pepper in a third shallow dish.
4. 4 Coat each fish stick in flour, then dip in beaten egg, and finally coat in seasoned panko mixture.
5. 5 Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 the sticks in the basket, making sure none are touching. Spray the top of each stick with cooking spray.
6. 6 Cook in the preheated air fryer for 5 minutes. Flip fish sticks and cook an additional 5 minutes. Repeat with remaining fish sticks.

By Soup Loving Nicole

Ingredients

• ✓ cod
• potato
• onion
• olive oil
• garlic
• parsley
• red pepper flakes
• paprika
• tomato sauce

Instructions

1. 1 Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole.
4. 4 Bake in preheated oven for 45 minutes, or until potatoes are tender.

By John Pacheco

Ingredients

• ✓ cod
• butter
• creole seasoning
• paprika
• vegetable oil
• sandwich roll
• romaine lettuce
• tomato
• remoulade sauce

Instructions

1. 1 Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
2. 2 Melt butter and stir in Creole seasoning and smoked paprika.
3. 3 Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
4. 4 Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
5. 5 Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

By Bibi

Ingredients

• ✓ cod
• ✓ cod
• lemon
• thyme
• parsnip
• potato
• butter
• onion
• milk
• heavy cream
• salt
• black pepper

Instructions

1. 1 If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
2. 2 In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
3. 3 While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
4. 4 In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.
5. 5 Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
6. 6 Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

By Wendy

Ingredients

• ✓ cod
• canola oil
• red chile pepper
• salt
• black pepper
• mayonnaise
• wasabi paste
• cilantro
• green cabbage leaf
• cilantro

Instructions

1. 1 Pat fish dry with paper towels.
2. 2 Heat canola oil with dried red chiles in a large, nonstick skillet over medium heat. Cook fish in the hot oil until flesh is opaque and the edges of the fish are slightly browned, about 3 minutes per side. Sprinkle fish with salt and black pepper. Remove from heat, drain, and discard peppers.
3. 3 Stir mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl. Spoon several tablespoons of fish into a cabbage leaf and wrap leaf around fish; repeat with remaining leaves and fish. Garnish each roll with a sprinkling of cilantro. Serve with wasabi mayonnaise.

By Rachel Born

Ingredients

• ✓ cod
• olive oil cooking spray
• polenta
• all-purpose flour
• seafood seasoning
• garlic salt
• onion powder
• black pepper
• paprika

Instructions

1. 1 Preheat an air fryer to 380 degrees F (195 degrees C). Grease the air fryer basket with cooking spray. Pat cod dry with paper towels.
2. 2 Combine polenta, flour, seafood seasoning, garlic salt, onion powder, pepper, and paprika in a shallow dish. Press cod pieces into polenta mixture to evenly coat.
3. 3 Arrange coated cod in the prepared air fryer basket, leaving space between them so air can circulate. Spray the tops with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Turn each piece and mist with cooking spray. Continue cooking for 4 minutes more.

By Kim's Cooking Now

Ingredients

• ✓ cod
• olive oil
• garlic
• tomato
• oregano
• shrimp
• salt
• oregano

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add garlic; cook and stir until golden brown, taking care not to burn garlic. Add tomatoes; cook and stir until juices released. Stir in 1 teaspoon oregano.
2. 2 Place cod and shrimp on tomato mixture; season with salt. Cover skillet; simmer 3 minutes. Flip cod; season with salt and 1 tablespoon oregano; cover and cook 3 minutes more. Remove cover; cook until juices evaporate slightly, 2 to 3 minutes.

By maddy cruise

Ingredients

• ✓ cod
• salt
• black pepper
• water
• fish bouillon cube
• bread crumb
• butter
• parsley
• dill
• tarragon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
2. 2 Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
3. 3 Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
4. 4 Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.

By Aeroz

Ingredients

• ✓ cod
• all-purpose flour
• salt
• baking powder
• dill weed
• beer
• milk
• egg
• vegetable oil

Instructions

1. 1 In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
2. 2 Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
3. 3 Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.

By Karen David

Ingredients

• ✓ cod
• sugar
• water
• yellow miso paste
• mirin
• sake
• olive oil
• asparagus
• shiitake mushroom
• kosher salt
• black pepper
• aluminum foil

Instructions

1. 1 Cut the cod into 4 equal pieces, rinse and pat dry.
2. 2 In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
3. 3 Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
4. 4 Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
5. 5 Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
6. 6 Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.

By Reynolds KitchensR

Ingredients

• ✓ cod
• margarine
• paprika
• onion
• water
• potato
• half-and-half
• egg
• muenster cheese
• salt

Instructions

1. 1 Melt the butter or margarine in a large saucepan, and add the paprika. Saute the onions in this mixture until they are soft. Add the water, bring it to the boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes it may be necessary to add more water during cooking.
2. 2 Add cream or milk and the fish; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a masher or wooden spoon.
3. 3 Add a little of the potato mixture to the beaten eggs, and then stir eggs into the soup. Remove from heat, and stir in the cheese. Correct the seasoning, and serve at once.

By Bob Cody

Ingredients

• ✓ cod
• beer
• all-purpose flour
• egg
• garlic powder
• salt
• black pepper
• cornflake crumb
• cajun seasoning
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Beat together beer, flour, egg, garlic powder, salt, and pepper in a medium bowl until smooth.
3. 3 Add cod fillets; stir gently until well coated.
4. 4 Mix together cornflake crumbs and Cajun seasoning in a separate medium bowl until well combined.
5. 5 Dip cod in cornflake mixture to thoroughly coat all sides.
6. 6 Heat oil in a large, heavy skillet or deep fryer to 365 degrees F (185 degrees C). Fry cod in hot oil until golden brown and flesh is easily flaked with a fork. Drain on a paper towel-lined plate.

By EHIEBERT

Ingredients

• ✓ cod
• bacon
• onion
• potato
• water
• evaporated milk
• milk
• butter
• salt
• pepper

Instructions

1. 1 Cook bacon in a large stockpot over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble and set aside. Drain bacon grease, reserving about 1 tablespoon in the pot.
2. 2 Add onion to reserved bacon grease; cook and stir over medium heat until tender, about 5 minutes. Add potatoes and fill the pot with just enough water to cover. Bring to a boil and cook until potatoes are almost tender, about 5 minutes.
3. 3 Add fish, evaporated milk, whole milk, and butter; bring to a boil. Reduce heat to low and simmer for 30 minutes. Season with salt and pepper.
4. 4 Ladle chowder into bowls and top with crumbled bacon.

By Jaylene

Ingredients

• ✓ cod
• soybean oil
• onion
• green onion
• red chile pepper
• pimento pepper
• curry powder
• whipping cream
• garlic powder
• salt
• pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
2. 2 Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

By Kristin

Ingredients

• ✓ cod
• cooking spray
• spinach
• garlic salt
• lemon
• dill
• salt
• black pepper
• cheddar cheese
• bread crumb
• panko bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Evenly spread spinach in the bottom of the prepared casserole dish; sprinkle with garlic salt. Arrange fish atop spinach, keeping pieces side by side and larger pieces toward the outside of the dish. Top fish with lemon zest, lemon juice, dill, sea salt, and black pepper.
3. 3 Combine Cheddar cheese, Italian-seasoned bread crumbs, and panko bread crumbs in a bowl; spread evenly over fish. Cover the dish with aluminum foil.
4. 4 Bake in the preheated for 12 to 15 minutes; uncover and cook until fish flakes easily with a fork and topping is lightly browned and crunchy, 5 to 8 more minutes.

By mstopka

Ingredients

• ✓ cod
• cooking spray
• malt vinegar and sea salt chips
• egg white
• coleslaw mix
• green onion
• greek yogurt
• honey mustard
• apple cider vinegar
• celery seed
• salt
• black pepper
• slider bun

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.
2. 2 Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.
3. 3 Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.
4. 4 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.
5. 5 While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.
6. 6 Place a piece of fish on the bottom half of each slider bun and top with coleslaw.

By Soup Loving Nicole

Ingredients

• ✓ cod
• cooking spray
• onion
• garlic
• chili powder
• chicken broth
• green chile pepper
• cumin
• tomato
• green bell pepper
• shrimp
• yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Spray a large saucepan with cooking spray and heat over medium-high heat. Add onion and sauté, stirring often, until translucent, about 5 minutes. Add garlic and chili powder; sauté until fragrant, about 2 minutes.
3. 3 Stir in chicken broth, chile peppers, and cumin; bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
4. 4 Add tomatoes, bell pepper, shrimp, and cod; increase the heat to medium and return to a boil. Reduce the heat to low, cover, and simmer for 5 more minutes.
5. 5 Gradually stir in yogurt until heated through.

By CHEFETTE

Ingredients

• ✓ cod
• butter
• parmesan cheese
• butter
• mayonnaise
• green onion
• lemon juice
• dill weed
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Gather the ingredients. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with 1 teaspoon butter.
2. 2 Mix together Parmesan, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce in a medium bowl until well combined. Set aside.
3. 3 Lay cod fillets in a single layer on the prepared baking sheet.
4. 4 Cook under the preheated broiler until fish flakes easily with a fork, 7 to 8 minutes.
5. 5 Gently spread Parmesan mixture over fish; return to the oven and broil until topping is bubbly and lightly browned, about 2 more minutes.

By tina

Ingredients

• ✓ cod
• egg
• beer
• milk
• pastry flour
• baking powder
• baking soda
• cornstarch
• salt
• black pepper
• garlic powder
• vegetable oil

Instructions

1. 1 In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
2. 2 In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
3. 3 In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
4. 4 Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

By Wilma Scott

Ingredients

• ✓ cod
• russet potato
• vegetable oil
• salt
• black pepper
• all-purpose flour
• cornstarch
• salt
• garlic powder
• baking soda
• baking powder
• malt beer

Instructions

1. 1 Make chips: Peel potato and cut into 12 wedges. Pour 3 cups water into a medium bowl and submerge potato wedges for 15 minutes. Drain off water and replace with fresh water. Soak wedges for 15 more minutes.
2. 2 Meanwhile, prepare fish: Mix together flour, cornstarch, salt, garlic powder, baking soda, and baking powder in a large bowl. Pour in 1/2 cup malt beer and stir to combine. If batter seems too thick, add remaining beer 1 tablespoon at a time.
3. 3 Place cod fillets on a rimmed baking sheet lined with a drip rack. Spoon 1/2 of the batter over fillets. Place the rack in the freezer to allow batter to solidify, about 35 minutes. Flip fillets over and coat the other side with remaining batter. Return to the freezer for 35 more minutes.
4. 4 Preheat the air fryer to 400 degrees F (200 degrees C) for 8 minutes.
5. 5 Cook frozen fish fillets in the preheated air fryer for 15 minutes, flipping at the halfway point.
6. 6 Meanwhile, drain off water from potato wedges and blot dry with a paper towel. Place in a medium bowl and add oil, salt, and pepper; toss until well coated.
7. 7 Cook coated potato wedges in the preheated air fryer for 15 minutes.

By thedailygourmet