1lb White Cod Fish
2 lbs Russet Potatoes



Whisk together flour, cornstarch, baking powder and salt in a large bowl then sparkling water to make the batter.  Set aside.  In a separate bowl mix 1/4 cup flour and 1/4 cup cornstarch.

Heat oil in a deep pan to 375°F.  Oil should be deep enough to completely cover the fish and potatoes.

Slice potatoes into wedges and parboil them until they are slightly softened.

Cut fish into 2″x5″ strips, make sure there are no bones and pat dry.

Coat the fish with the flour/cornstarch mix and shake off any extra.

Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.

Cook the fish one or two pieces at a time until golden brown.

Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
Serve while hot.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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