Fried Fish Platter
Fried Fish Platter
Ingredients
For the Fried Fish
- 1 1/2 pounds cod fillets, skinless, boneless, cut into 4-6 ounce portions
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 1/4 cups cold beer, or sparkling water
- 4 cups vegetable oil, for frying
For the Homemade Tartar Sauce
- 1 cup mayonnaise
- 1/4 cup dill relish
- 1 tablespoon capers, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Coleslaw
- 4 cups green cabbage, shredded
- 1 carrot, shredded
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1 lemon, cut into wedges
- 1 pound french fries, frozen, cooked according to package directions
Instructions
- 1
Prepare the Creamy Coleslaw: In a large bowl, combine the shredded green cabbage and shredded carrot. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
⏱️ 10 min
- 2
Prepare the Homemade Tartar Sauce: In a medium bowl, combine the mayonnaise, dill relish, finely chopped capers, fresh lemon juice, fresh dill, salt, and black pepper. Stir well to combine. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 3
Prepare the Fish: Pat the cod fillets thoroughly dry with paper towels. This is crucial for a crispy crust. Season both sides lightly with a pinch of salt and pepper.
⏱️ 3 min
- 4
Prepare the Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, paprika, and garlic powder. Gradually pour in the cold beer (or sparkling water), whisking constantly until a smooth batter forms. Do not overmix; a few small lumps are fine.
⏱️ 5 min
- 5
Heat the Oil: Pour the vegetable oil into a deep pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 7 min•🌡️ 350
- 6
Fry the Fish: Working in batches to avoid overcrowding the pot, dip each fish portion into the batter, allowing any excess to drip off. Carefully lower the battered fish into the hot oil. Fry for 4 to 6 minutes, flipping once, until the fish is golden brown and cooked through. The internal temperature should reach 145°F. Remove the fried fish with a slotted spoon or spider and place it on a wire rack set over paper towels to drain excess oil. Season immediately with a little extra salt if desired. Repeat with remaining fish.
⏱️ 10 min•🌡️ 350
- 7
Cook French Fries: While the fish is frying or immediately after, cook the frozen french fries according to their package directions until golden and crispy.
⏱️ 10 min
- 8
Assemble the Platter: Arrange the hot fried fish, crispy french fries, creamy coleslaw, and a generous dollop of tartar sauce on individual plates or a large platter. Garnish with fresh lemon wedges for squeezing over the fish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Fish Platter
Ingredients
For the Fried Fish
- 1 1/2 pounds cod fillets, skinless, boneless, cut into 4-6 ounce portions
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 1/4 cups cold beer, or sparkling water
- 4 cups vegetable oil, for frying
For the Homemade Tartar Sauce
- 1 cup mayonnaise
- 1/4 cup dill relish
- 1 tablespoon capers, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Coleslaw
- 4 cups green cabbage, shredded
- 1 carrot, shredded
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1 lemon, cut into wedges
- 1 pound french fries, frozen, cooked according to package directions
Instructions
- 1
Prepare the Creamy Coleslaw: In a large bowl, combine the shredded green cabbage and shredded carrot. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
⏱️ 10 min - 2
Prepare the Homemade Tartar Sauce: In a medium bowl, combine the mayonnaise, dill relish, finely chopped capers, fresh lemon juice, fresh dill, salt, and black pepper. Stir well to combine. Cover and refrigerate until ready to serve.
⏱️ 5 min - 3
Prepare the Fish: Pat the cod fillets thoroughly dry with paper towels. This is crucial for a crispy crust. Season both sides lightly with a pinch of salt and pepper.
⏱️ 3 min - 4
Prepare the Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, paprika, and garlic powder. Gradually pour in the cold beer (or sparkling water), whisking constantly until a smooth batter forms. Do not overmix; a few small lumps are fine.
⏱️ 5 min - 5
Heat the Oil: Pour the vegetable oil into a deep pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 7 min•🌡️ 350 - 6
Fry the Fish: Working in batches to avoid overcrowding the pot, dip each fish portion into the batter, allowing any excess to drip off. Carefully lower the battered fish into the hot oil. Fry for 4 to 6 minutes, flipping once, until the fish is golden brown and cooked through. The internal temperature should reach 145°F. Remove the fried fish with a slotted spoon or spider and place it on a wire rack set over paper towels to drain excess oil. Season immediately with a little extra salt if desired. Repeat with remaining fish.
⏱️ 10 min•🌡️ 350 - 7
Cook French Fries: While the fish is frying or immediately after, cook the frozen french fries according to their package directions until golden and crispy.
⏱️ 10 min - 8
Assemble the Platter: Arrange the hot fried fish, crispy french fries, creamy coleslaw, and a generous dollop of tartar sauce on individual plates or a large platter. Garnish with fresh lemon wedges for squeezing over the fish.
⏱️ 5 min