1. PREPARE THE FISH
If you are going to use salmon be sure to remove the skin, this video demonstrates how. Cut the fish into thinner smaller pieces. If using thick cod loins you might cut 1″ thin slices long wise down the loin. The pieces can be long, or if they are broad then divide them so they are no larger than a playing card. After dividing the portions, pat them all dry and set them aside on a brown paper bag or paper towel so they can fully dry.

2. PREPARE THE BATTER
If you’ve pre-chilled the dry ingredients give yourself a pat on the back- I often forget this valuable step. In a medium bowl combine 1 cup all purpose flour, 1/3 cup rice flour, 1.5 tsp baking powder, 1.5 tsp salt, 1 tsp paprika (we used smoked), 1/8 tsp garlic powder, 1/8 tsp black pepper. Add 1-1/2 cup ice cold liquid. Often we use half amber ale, and half club soda, but you can use all of one or the other. The carbonation in the liquid imparts a lighter texture to the batter. Whisk ingredients for only 5-10 seconds so you activate the gluten as little as possible. The consistency should allow you to dip a spoon into the batter, lift it out, but the back of the spoon remains covered. Not too thick and not too thin- but error on the thinner side as the batter will expand greatly when cooked. Place the batter bowl in a bowl of ice water to stay cold.

3. HEAT THE OIL
Use a high sided pot or pan with a thick heavy bottom. I prefer to use my largest soup pot so it minimizes splatters. Add about 1/2″ of oil to the bottom and heat the oil to a temperature of about 350-375 F.

4. MAKE THE TARTAR SAUCE
While the oil heats- in a half-pint mason jar or similar, add 2 diced baby dill pickles, 1-cup mayonnaise, 1 heaping tsp of dried dill, and 1/8 tsp black pepper. Stir with a fork to combine.

5. COOK THE FISH
Working in 3 batches, take each piece of fish and dredge in the batter so that most of it runs off, but the fish remains well coated. Carefully slide each piece of fish into the hot oil and cook for approximately 3 minutes. Using a small spatula and tongs, flip each piece of fish and fry for another 3 minutes or until the internal temperature is 140 F for cod and 130 F for salmon. Remove each batch and place to rest on a doubled up brown grocery bag covered with a paper towel in order to allow the excess oil to drip off.

6. SERVE THE FISH HOT
We like to serve our fish with a side of tartar sauce (see above), a lemon wedge, and a side salad- often a light but substantial salad like this quinoa tabbouleh salad, but you also cannot go wrong with potato wedges or fries.