Perfect Fried Cod And Crispy French Fries
Crispy fried cod fish made with a light, crispy, seasoned batter, golden fries, and a creamy homemade tartar sauce with dill, capers, and lemon. Crunchy on the outside, flaky on the inside, and perfect for a classic, comforting seafood meal.
WHAT MAKES THIS FRIED COD AND CRISPY FRENCH FRIES PERFECT
Versatile Serving Options
This fried cod is just as good tucked into a sandwich as it is served on its own with fries. The clean, crispy coating and flaky fish make it easy to dress up with toppings or keep simple for a classic fish-and-fries plate.
Crisp That Lasts Longer
Using gluten-free flour helps create a lighter, crunchier coating that stays crisp longer than traditional flour. It absorbs less oil and holds its texture, so the fish doesn’t get soggy as it sits—perfect for serving or leftovers.
Balanced, Not Overpowering
The batter is seasoned but light, allowing the cod to shine instead of being buried under heavy breading. Each bite delivers crispy texture without masking the delicate fish, so there’s no need to peel anything off—just clean, satisfying flavor.
STEP INSTRUCTIONS FOR PERFECT FRIED COD AND CRISPY FRENCH FRIES
Prep the fries
Peel the russet potatoes if desired, then cut them into evenly sized fries so they cook at the same rate. Transfer the potatoes to a large bowl of cold water and let them soak for at least 30 minutes, up to an hour, to remove excess starch.
Make the fry batter
In a large bowl, whisk together the flour, cold water, garlic powder, onion powder, smoked paprika, black pepper, and oregano until smooth. The batter should be thin enough to lightly coat the fries without clumping. Drain the fries from the water and add them to the batter. Refrigerate the fries until it is time to fry.
Make the tartar sauce
In a mixing bowl, combine the mayonnaise, sour cream, sweet dill relish, capers, fresh dill, lemon juice, chopped parsley, salt, and black pepper. Stir until smooth and well blended. Cover and refrigerate so the flavors can meld while you cook.
Season the cod
Pat the cod fillets dry with paper towels to help the batter adhere. Season both sides lightly with salt and black pepper, then set aside while you prepare the batter and oil.
Make the fish batter
In a large bowl, whisk together the flour, cold water, garlic powder, onion powder, paprika, black pepper, and all-purpose seasoning until smooth and lump-free. The batter should be pourable and lightly coat the back of a spoon—thick enough to cling, but thin enough to drip.
Heat the oil
Pour oil into a deep pot or fryer and heat to about 325°F. This lower temperature is key for the first fry so the potatoes cook through without browning.
First fry the fries
Working in batches, fry the potatoes for several minutes until they are tender but still pale in color. Remove them from the oil and drain on a wire rack or paper towels. Let them rest for about 10–15 minutes to cool slightly and dry out before the second fry.
Fry the cod
Raise the oil temperature to between 350–365°F. Dip each piece of cod into the batter, letting any excess drip off, then carefully lower it into the hot oil. Fry until golden brown and cooked through, flipping once for even color. Remove and drain, seasoning lightly with salt while still hot.
Second fry the fries
Increase the oil temperature to 375°F. Return the fries to the oil and fry until deeply golden, crisp, and blistered. Remove, drain well, and immediately season with salt.
Serve
Plate the crispy fried cod alongside the hot, double-fried French fries and serve with chilled tartar sauce on the side for dipping.
- Whipped Honey Butter
- Chicken Noodle Soup
- Chili Crisp Crunch Oil
- Cheeseburger Skillet
- Fluffy Buttermilk Biscuits
Double frying is the key to achieving French fries that are crispy on the outside and fluffy on the inside, and yes—it truly works. The first fry is done at a lower temperature, which gently cooks the potatoes through and allows moisture inside the fries to escape without browning the exterior. This step essentially steams the interior, creating a soft, tender center. After resting, the fries are fried a second time at a higher temperature. By this point, the surface of the potato is drier, so when it hits the hotter oil, it rapidly crisps and forms a golden, crunchy shell. The resting period between fries is crucial because it lets excess moisture evaporate and the starches set, preventing sogginess. The second fry seals everything in, delivering fries that stay crisp longer, resist absorbing excess oil, and have that signature restaurant-quality crunch with a light, airy interior.
STILL HUNGRY??
Peruvian Steak Dinner with Yellow Rice and Aji Verde
Infamous Creamy Cajun Jambalaya
WANT MORE COOKJNGMAMA RECIPES?
Make sure to follow me on all my social platforms:
Perfect Fried Cod And Crispy French Fries
Ingredients
Method
- Peel (optional) and cut russet potatoes into fries.
- Soak in cold water to remove excess starch and keep potatoes from browning.
- In a bowl, mix mayo, sour cream, sweet dill relish, capers, fresh dill, lemon juice, parsley, salt, and black pepper.
- Cover and refrigerate until ready to serve.
- Pat cod fillets dry and season both sides with salt and pepper.
- Set aside.
- In a large bowl whisk together flour, cold water, garlic powder, onion powder, paprika, black pepper, and all-purpose seasoning until smooth.
- Batter should be thin enough to drip but thick enough to coat.
- In a separate bowl whisk flour, cold water, garlic powder, onion powder, smoked paprika, black pepper, and oregano until smooth.
- Add fries into batter and refrigerate until it is time to fry.
- Heat oil in a deep pot or fryer to 325°F for the first fry.
- Fry potatoes in batches 4–5 minutes until tender but pale.
- Remove and drain. Let rest 10–15 minutes.
- Increase oil temperature to 350–365°F.
- Dip cod into batter, let excess drip off, then carefully fry 4–6 minutes, flipping once, until golden and cooked through.
- Remove and drain. Lightly season with salt while hot.
- Increase oil temperature to 375°F.
- Fry potatoes again until deeply golden and crispy.
- Remove, drain, and immediately season with salt.
- Plate crispy fried cod with hot double-fried fries and a side of tartar sauce.