The Washington Post

Crispy Lemon Fish

Crispy Lemon Fish 4.000

The Washington Post

Dinner in Minutes Mar 18, 2015

Set aside any fears of frying and have fun with this one. The batter is a quick blend of sparkling lemonade, lemon zest and seasoned flour. If young eaters are around, get them to do the mixing and dipping.

You’ll need an instant-read thermometer.

Serve with a lightly dressed salad of apples or Asian pears, grapes and walnuts.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • Safflower or vegetable oil, for frying
  • 3/4 cup flour
  • Pinch fine sea salt, plus more as needed
  • Pinch freshly ground black pepper
  • 2 lemons
  • 3/4 cup sparkling lemonade, such as Trader Joe’s brand
  • 1-pound piece cod fillet
  • Tartar sauce, for serving

Directions

Heat about 3 inches of oil in a deep, heavy saucepan over medium-high heat to 365 degrees. Seat a wire cooling rack over a rimmed baking sheet.

Meanwhile, combine the flour, salt and pepper in a mixing bowl. Finely grate the zest of one of the lemons over the bowl; wrap and reserve the zested lemon for another use. Cut the remaining lemon into wedges.

Stir the sparkling lemonade into the flour mixture to form a thick, lump-free batter.

Cut the fish into 1/2-inch-wide slices.

Once the oil is ready, dip 3 or 4 pieces of cod into the batter; shake off any excess batter, then carefully drop the coated fish into the oil. Fry for 4 minutes or until golden brown, turning the pieces over as needed. Transfer them to the rack to drain; season lightly with salt right away.

Repeat to batter and fry all the fish. Discard any remaining batter.

Serve warm, with tartar sauce and the lemon wedges.

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Recipe Source

Adapted from a recipe by Shaun Rankin, chef-owner of Ormer restaurant in Jersey, in the Channel Islands.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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