Lemonade adds zest to fish

The batter for this fish is a quick blend of sparkling lemonade, lemon zest and seasoned flour.

Crispy Lemon Fish

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

1 pound cod filet

Tartar sauce, for serving

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.

Makes 4 servings.

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

Food on 04/15/2015

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