Heat 2-inches of vegetable oil in a large heavy saucepan to 350 degrees. Pat cod fillets dry with paper towels. Cut fish into 8 pieces. Lightly coat fish with 1/4 cup baking mix; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Make this classic dish with either fresh or thawed frozen cod fillets for an easy weeknight meal. Don’t forget the chips (French fries)!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (5-oz. each) cod fillets, thawed if frozen | ||
| ¼ c. plus 1 c. Hy-Vee all-purpose baking mix, divided | ||
| ¼ tsp. Hy-Vee onion salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| ⅔ c. Hy-Vee club soda | ||
| 1 Hy-Vee large egg, beaten | ||
| 2 (6-oz. each) pkgs. Hy-Vee Shoestrings frozen thin-cut French fried potatoes | ||
| Chili-lime seasoning, for serving | ||
| Hy-Vee tartar sauce, for serving | ||
| Lemon wedges, for serving |
Things To Grab
- Large heavy saucepan
- Paper towels
- Medium bowl
- Meat thermometer
Directions
Combine remaining 1 cup baking mix, onion salt, and black pepper in a medium bowl. Stir in club soda and egg until smooth.
Dip fish into batter to coat. Fry in batches for 3 to 4 minutes or until golden (145 degrees), turning once halfway through. Drain on paper towels.
Deep-fry French fries for 2 to 2-1/2 minutes or until golden. Remove and season with chili-lime seasoning blend, if desired. Serve fried cod with tartar sauce and lemon wedges.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for fried foods.