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