Fried Cod Recipe: Crispy Restaurant-Style Fish Fingers

This recipe and all the photos come from Yes I Can Cook, a cooking channel from Pakistan whose fried fish fingers video has close to a million views.

These are fried cod fingers the way restaurants make them: crunchy breadcrumb crust, a spiced egg batter underneath and tender, flaky fish inside. The trick is in the prep: a quick soak in vinegar water to freshen the fish, then a thick marinade of egg, flour and cornflour that seasons the fish and holds the crumbs in place.

What you need

• Fish: 800 g (about 1 3/4 lb) of boneless white fish. The video doesn’t name the fish; cod is ideal because it’s firm, mild and flakes nicely. Haddock, pollock or tilapia also work.
• For the soak: water and 3 tablespoons of vinegar.
• For the marinade: salt, red chili powder, black pepper, crushed red chili, lemon juice, vinegar, flour, cornflour (cornstarch) and 2 eggs. A pinch of orange food color is optional.
• For the coating: breadcrumbs, and oil for frying.

How to make crispy fried cod fingers

1. Soak the fish. Cut the fish into fingers, cover with water, add 3 tablespoons of vinegar and leave for 5 minutes. Drain and pat dry. This removes any fishy smell.

2. Season. Add salt, red chili powder, black pepper, crushed chili and the food color if you’re using it, then the lemon juice and 2 tablespoons of vinegar.

3. Make the marinade. Add the flour, cornflour and eggs and mix with your hands until every piece is coated in a thick, smooth batter. Set aside for 15 to 20 minutes.

4. Coat with breadcrumbs. Roll each piece in breadcrumbs and press so they stick all over.

5. Fry on low to medium heat. Fry in batches, turning them, until deep golden and crisp. Too hot and the crust burns before the fish is cooked.

6. Drain and serve. Drain on paper towels and serve hot with a dipping sauce.

Yes I Can Cook

Crispy Fried Cod Fingers (Restaurant-Style)

Restaurant-style fried fish fingers: boneless fish (cod works perfectly) soaked in vinegar water, marinated in a spiced egg and flour batter, rolled in breadcrumbs and fried until crisp. Recipe by Yes I Can Cook.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Marinating 20 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Soaking

• water enough to cover the fish
• 3 tbsp vinegar
• 800 g boneless white fish, such as cod about 1 3/4 lb, cut into fingers

Marinade

• salt to taste
• 1 tsp red chili powder use mild chili or paprika for less heat
• 1 tsp black pepper powder
• 1 tsp crushed red chili or to taste
• 2 pinches orange food color optional
• 1 tbsp lemon juice
• 2 tbsp vinegar
• 3 tbsp all-purpose flour maida
• 1 1/2 tbsp cornflour cornstarch
• 2 eggs

Coating and frying

• breadcrumbs as needed, about 2 cups
• oil for frying

Equipment

• 1 Frying pan Heavy-bottomed for even heat distribution
• 1 Tongs For flipping the fish
• 1 Paper towels For draining excess oil
• 1 Mixing bowls For batter and dredging

Method

 

1. Cut the fish into fingers about 1/2 inch (1.5 cm) thick. Put them in a bowl, cover with water, add 3 tbsp vinegar and soak for 5 minutes. Drain well and pat dry.
2. Season the fish with the salt, red chili powder, black pepper, crushed red chili and the food color (if using). Add the lemon juice and 2 tbsp vinegar.
3. Add the flour, cornflour and eggs, and mix with your hands until every piece is coated in a thick, smooth marinade.
4. Cover and set aside for 15 to 20 minutes.
5. Roll each piece in breadcrumbs, pressing so the crumbs stick all over. Lay the breaded fingers on a plate.
6. Heat the oil in a wok or deep pan. Fry the fish fingers in batches over low to medium heat, turning them, until deep golden and crisp, about 5 to 6 minutes per batch.
7. Lift them out with a slotted spoon, drain on paper towels and serve hot with your favorite dipping sauce.

Notes

Which fish? The video uses boneless white fish. Cod is a perfect fit: firm, mild and flaky. Haddock, pollock or tilapia also work.

Low to medium heat is the key: the crumb coating browns while the fish cooks through without burning.

The orange food color is only for the restaurant look. Leave it out if you prefer.

Watch the video

▶ Watch on YouTube · Yes I Can Cook

Tips for crispy fried cod

• Dry the fish after soaking. Excess water thins the marinade and the crumbs won’t stick.
• Let it marinate. The 15 to 20 minutes rest lets the batter cling and the spices season the fish.
• Fry in batches so the oil temperature doesn’t drop and the fingers stay crisp.
• Know when it’s done. Cod is cooked when it flakes easily, or reaches 145°F (63°C) inside.

Variations

Air fryer cod fingers

Bread the fish as above, spray lightly with oil and air-fry at 400°F (200°C) for 10 to 12 minutes, turning once.

Milder version for kids

Replace the red chili powder and crushed chili with 1 teaspoon of sweet paprika, and skip the food color.

Beer-battered fried cod

For a fish and chips style, whisk 1 cup flour, 1 tsp baking powder and 1/2 tsp salt with about 1 cup of cold beer, dip whole cod fillets in the batter and deep-fry at 375°F (190°C) for 4 to 5 minutes.

What to serve with fried cod

Fries, coleslaw, a garlic mayo or spicy pink sauce and lemon wedges are the classics. For a fuller meal, add our smoked baked beans or a broccoli grape pasta salad.

FAQ

What is the best cod for frying?

Atlantic or Pacific cod fillets, boneless and skinless. Cut them into even fingers so they cook at the same speed.

Can I use frozen cod?

Yes. Thaw it overnight in the fridge, then soak and pat it very dry before marinating.

Why soak fish in vinegar water?

A short soak in water with vinegar freshens the fish and removes any fishy smell before seasoning.

How do I reheat fried cod?

Reheat on a rack in a 375°F (190°C) oven or in the air fryer for 5 to 8 minutes. The microwave makes the crust soggy.